Chicken Curry

Chicken curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!

Chicken curry is my all-time favorite comfort food. Every time it’s on the menu, I can’t help but eat my weight in rice. And that, my friends, means A LOT.

This chicken stew is not only a regular on our meal rotation at home, but it’s also one of the dishes I often make for holidays and special occasions. With juicy chicken, tender potatoes and carrots, and colorful bell peppers in a glorious curry-infused coconut sauce, it’s hearty, tasty, and sure to be a crowd favorite.

Filipino-style coconut chicken curry is easy to make yet packs big flavors. It requires only a handful of ingredients, cooks in one pan, and is done in less than an hour!

Helpful Cooking Tips

  • Pan-fry the potatoes and carrots until lightly browned to keep from falling apart when added to the stew.
  • I also like to briefly saute the bell peppers as it draws out their natural sweetness.
  • This recipe calls for bone-in chicken parts for a more robust flavor but it would work on cubed boneless chicken breast or thigh meat as well.
  • For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.
  • Once the curry powder is added in, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
  • Prefer a thicker consistency? Simmer uncovered so the excess liquid will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.

How to Serve

  • I especially love this hearty stew served with steamed rice, but it’s equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
  • Curry is perfect for meal-planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
  • To reheat, place in a saucepan with a splash of water and heat over low heat.

In the mood for more bold flavors? Check out these beef, salmon, and mango chicken curry recipes!


Chicken Curry

Filipino-style coconut chicken curry is hearty, tasty, and sure to be a family favorite Easy to make with only a handful of ingredients, cooks in one pan, and is ready in an hour. Perfect for busy weeknights!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
 Course: Main Entree
 Cuisine: Filipino
 Keyword: chicken curry
 Servings:  Servings
 Calories: 913kcal
 Author: Lalaine Manalo


  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and cubed
  • 1/2 green bell pepper, cored, seeded and cut into cubes
  • 1/2 red bell pepper, cored, seeded and cut into cubes
  • 1 onion, peeled and cubed
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 1 (3 pounds) bone-in chicken, cut into serving pieces
  • 1 tablespoon fish sauce
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons curry powder
  • salt and pepper to taste


  • In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
  •  Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
  • Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
  • Add onions, garlic, and ginger and cook until softened.
  • Add chicken and cook, stirring occasionally until lightly browned.
  •  Add fish sauce and continue to cook for about 1 minute.
  • Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
  • Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
  • Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
  • Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
  • Season with salt and pepper to taste.
  • Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.




Calories: 913kcal | Carbohydrates: 25g | Protein: 52g | Fat: 67g | Saturated Fat: 24g | Cholesterol: 283mg | Sodium: 622mg | Potassium: 1420mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5870IU | Vitamin C: 48.5mg | Calcium: 100mg | Iron: 8.4mg

Leave a Reply