Filipino Style Chicken Curry With Coconut Milk

Filipino Style Chicken Curry With Coconut Milk

I'm a Filipino chef with a passion for Filipino cuisine, particularly my unique take on chicken curry. It's not just the rich, spicy flavors that captivate me, it's also the way we incorporate coconut milk, a staple in our local food scene.

I'm excited to share with you this simple recipe, packed with traditional methods and ingredients. So, let's get into the world of Filipino-style chicken curry with coconut milk. A true testament to our love for spicy, coconut-infused dishes.

Understanding the Origin of Filipino-Style Chicken Curry

In this recipe, I'll talk about the origins of Filipino-style chicken curry to truly understand its cultural and culinary roots. This chicken curry recipe is a fusion of local ingredients and traditional cooking methods, with a distinct emphasis on spicy and coconut flavors.

The Filipino-style chicken curry is a beloved dish in the Philippines, its uniqueness stemming from the use of curry with coconut milk. The chicken curry with coconut is a testament to the Filipino's resourcefulness, incorporating the abundant coconut into their dishes.

It's a rich, creamy, and spicy delight, with the coconut milk neutralizing the fiery spices. And for me creating this dish, reminds me of my younger days when my Lola used to cook most dishes with coconut milk.

The Role of Coconut Milk in Filipino Cuisine

I've noticed that coconut milk is not only a key ingredient in Filipino chicken curry, but it's also used in a multitude of other Filipino dishes. Adding a rich and creamy flavor that's hard to beat.

The role of coconut milk in Filipino cuisine is essential. It's a staple in many traditional dishes, often used to balance out the spicy flavors.

I've had the pleasure of preparing a Filipino-style chicken curry with coconut milk, and the result was a beautifully creamy dish, full of flavor. The freshly cooked chicken recipes cooked in coconut milk are a delight, let me tell you.

So, for those who love a bit of spice and the creamy texture of coconut milk, Filipino cuisine, with its traditional cooking methods, is a must-try. You won't be disappointed.

Key Ingredients for Filipino-Style Chicken Curry

For Filipino-style chicken curry, you'll need these key ingredients that give the authentic, rich flavor.

Let's break down the main components:

  • Chicken breast, boneless skinless for its lean and protein-rich meat
  • Green curry powder for the essential curry taste
  • Coconut milk, the heart of Filipino cuisine, adds a creamy texture
  • Garlic and onions for a flavor base
  • Peas, Brocolli, and potatoes for carbohydrates
  • Chili peppers for that fiery kick
  • Turmeric, cumin, cayenne pepper, and coriander grinds.
  • Jasmin rice (optional)

From the creamy coconut milk to the spicy chili peppers, each ingredient in Filipino-style chicken curry plays a crucial role. The balance of flavors is what makes this dish so special - it's something you won't forget.

Step-by-Step Cooking Filipino Chicken Curry With Coconut Milk

Creating Filipino chicken curry with coconut milk is a process that truly brings out the unique flavors of our local ingredients. We'll start by sautéing the aromatics, then searing the chicken, and pouring in the coconut milk for that rich, creamy taste.

As we add in the spices and curry powder, you'll smell the distinct aroma filling the kitchen. Before we finish up with the veggies for a traditional home-cooked meal.

Step 1: Sauté the Aromatics

In this first step, I'm going to sauté a handful of aromatic ingredients such as onions, garlic, and ginger. I love how their flavors meld together, creating a base for our Filipino chicken curry.

I can't stress enough the importance of this process, as it makes a world of difference. When you sauté the aromatics properly, coaxing out their unique flavors.

Step 2: Sear the Chicken

Honestly, I've found that searing the chicken properly is crucial to locking in those delicious flavors. When making Filipino-style chicken curry with coconut milk, it's essential to sear the chicken until it's lightly browned.

I generally do this over medium heat, taking care not to rush the process. The browning usually takes a few minutes, but the patience is well worth it.

The searing seals in the juices and gives the chicken a delightful texture. Now, this isn't just about the chicken. The lightly browned bits left in the pan after searing are packed with flavor.

Those bits are going to be deglazed and incorporated into the curry, adding a depth of flavor that's uniquely Filipino - a perfect blend of spicy and coconutty goodness. It's traditional cooking at its best.

Step 3: Pour in the Coconut Milk

After I've seared the chicken just right, I pour in the coconut milk, making sure to stir it well so that it mixes with the flavors already in the pan. This traditional Filipino dish is a staple in my household; it's the ultimate comfort food, especially when served over freshly cooked jasmine rice.

Step 4: Add the Spices and Curry Powder

I'm now ready to add the spices and curry powder, but first, I make sure the heat is set to low to prevent them from burning. I use locally sourced turmeric, cumin, and coriander, which I've ground into a fine powder. The rich, earthy aroma fills my kitchen as I sprinkle them into the simmering coconut milk.

Then, I add a generous pinch of fiery red chili flakes, an essential ingredient in Filipino cuisine. I love the heat it adds, making the dish bold and exciting.

Finally, I stir in the curry powder. The blend of spices, herbs, and heat, mixed with the sweet creaminess of the coconut milk, creates an addicting flavor profile. It's a traditional method, but it never fails. This is my own version of Filipino-style chicken curry, rich, spicy, and full of coconut goodness.

Step 5: Add the Veggies

Next, it's time to add a generous handful of chopped veggies into the mix, which will add a nice crunch and freshness to our curry. Stir it until the coconut milk covers all of the vegetables.

I'm using local produce that's available in my area, which not only enhances the flavor but also supports our local farmers. There's nothing quite like the crunch of fresh veggies against the creamy, spicy coconut flavor of the curry.

Here's what I'm adding:

  • Chopped broccoli: They're sweet, crunchy, and colorful.
  • Peas: They add a nice contrast and earthy sweetness.
  • Sliced onions: They give a kick and depth of flavor.
  • Minced garlic: It's a must in Filipino dishes, truly aromatic.
  • Cubed potatoes: They soak up the curry goodness and add heartiness.

Step 5: Simmer and Cook

With all our ingredients in the pot, it's time for me to let them simmer and cook till the chicken is tender and the flavors meld together beautifully. I'm using a traditional Filipino method here.

Slow cooking to let the spice-infused coconut milk seep into the chicken, tenderizing it and imbuing it with a rich, spicy flavor. It's essential to be patient, as rushing this step can leave the chicken tough and the flavors underdeveloped.

The coconut milk is a traditional ingredient in many local Filipino dishes. It adds a distinctive sweet undertone that complements the fiery heat of the chilies. I've also added some local veggies which will soak up the spicy coconut gravy, creating a perfect blend of textures and flavors. This dish is a celebration of the vibrant and diverse Filipino cuisine.

Tips for Perfectly Cooking Chicken in Curry

In my experience, slow-cooking the chicken in curry sauce ensures the meat is tender and full of flavor. The key is to let it simmer in the rich blend of spices, coconut milk, and local ingredients. It's a traditional Filipino method that never fails to deliver mouth-watering results.

Here are some tips to get that perfect chicken curry:

  • Always use fresh chicken. It absorbs the curry spices better.
  • Don't rush the cooking process. Let it simmer on low heat.
  • Use coconut milk to give the curry sauce a creamy texture.
  • Don't skimp on spices. The heat can really bring out the flavors.
  • Lastly, adjust the curry to your personal taste. Some like it spicier, some prefer it milder.

The Importance of Spices in Filipino-Style Chicken Curry

Understanding the role of spices in a Filipino-style chicken curry is crucial, as they're responsible for giving the dish its distinct, rich flavor. I've found that using local ingredients, like fresh ginger, garlic, and my personal favorite, chili peppers, really enhances the overall taste.

By following traditional cooking methods, I'm able to extract the flavors of these spices thoroughly. I start by sautéing onions till they're soft, then I add my crushed garlic and minced ginger. It's when I add the chili peppers that the aroma really starts to intensify.

But what really sets this curry apart is the coconut milk. It adds a sweet, creamy contrast to the spicy flavors. It's a balance that's hard to achieve, but when done right, it's a taste sensation you won't forget.

Variations of Filipino Style Chicken Curry

I often experiment with various ingredients in my Filipino-style chicken curry. But I always come back to coconut milk for its rich and creamy texture.

It's the heart of the dish, enhancing its natural flavors. The spice blend, on the other hand, is where I like to play around.

Here are the five variations I've been tinkering with:

  • Adding a touch of lemongrass for a distinct citrusy note
  • Stirring in some calamondin juice for a burst of sourness
  • Incorporating local bird's eye chili for an intense, fiery kick
  • Using annatto seeds for a deeper, more vibrant color
  • Throwing in some banana blossoms for an extra layer of texture

Despite the modifications, I make sure not to stray too far from the traditional, emphasizing the coconut and spice flavors, and keeping it authentically Filipino.

Serving Suggestions for Filipino Chicken Curry

It's a must to serve my Filipino chicken curry over a bed of hot steamed rice, allowing the grains to soak up all those delectable, spicy flavors. Trust me, without the rice, it's like a symphony without the orchestra. It's the contrast of the mild, fluffy rice against the robust, fiery curry that makes it a culinary masterpiece.

Don't forget the condiments. A side of atchara, or pickled green papaya, adds a tangy crunch that complements the curry's richness. Fresh slices of red chili heighten the spice, while a spoonful of coconut cream adds a creamy sweetness.

It's a meal that's a testament to Filipino tradition, using local ingredients, and highlighting our love for spicy, coconut-laden flavors. The result? A perfect balance of spice, creaminess, and tang, that's simply irresistible.

Health Benefits of Eating Filipino Chicken Curry

Despite its rich flavors, there's actually a multitude of health benefits in eating my Filipino chicken curry, from its high protein content due to the chicken, to the beneficial properties of spices and coconut milk.

  • The chicken, locally sourced, provides lean protein, essential for muscle build-up and repair.
  • Coconut milk, a staple in Filipino cuisine, is rich in healthy fats and electrolytes.
  • The curry powder, with its blend of turmeric, chili, and other spices, has anti-inflammatory and antioxidant benefits.
  • Garlic and onions, traditionally sautéed to start the cooking process, are known for their immunity-boosting properties.
  • Lastly, the carrots and potatoes, simmered until tender, contribute essential vitamins and fiber.

The blend of these ingredients, coupled with traditional cooking methods, doesn't just result in a comforting, creamy, and spicy dish. It also gives you a hearty meal packed with health benefits.

How to Store and Reheat Leftover Filipino Chicken Curry

Storing and reheating leftover Filipino chicken curry can be a simple process if you're mindful not to overheat and thus dry out the chicken. It's a dish made with local ingredients, like native chicken marinated in spicy flavors and coconut milk. To store it, I pour it into airtight containers and pop it in the fridge.

When reheating, I prefer the traditional stovetop method, letting it simmer on low heat. This gently awakens the flavors, especially the fiery notes of the chili and the sweetness of the coconut milk. I'm careful not to let it boil, as that can toughen the chicken. A few gentle stirs, a little patience, and the curry's as good as when I first made it.

Frequently Asked Questions

What Other Filipino Dishes Can Be Paired With Chicken Curry With Coconut Milk?

In considering what other dishes can be paired with it, I'd suggest trying adobo or sinigang. Both are traditional Filipino dishes that wonderfully complement the spicy and coconut flavors of our main dish.

Adobo, with its savory soy and vinegar sauce, and sinigang, a sour soup, provide a pleasant contrast. Also, a side of garlic fried rice or pandesal would be great too. Let's not forget a refreshing halo-halo for dessert!

Are There Any Vegetarian or Vegan Alternatives to This Dish?

Absolutely, there's plenty of room for vegetarian alternatives. I'd recommend swapping the chicken for tofu or chickpeas. They'll soak up the flavors beautifully. For a vegan version, just ensure your curry paste is free of shrimp paste.

You can also add plenty of veggies like bell peppers, potatoes, and carrots. The coconut milk stays, making the dish creamy and delicious. So, even without meat, you can still enjoy a hearty, flavorful Filipino-style curry.

Can I Use Other Types of Meat Instead of Chicken for This Recipe?

Absolutely, you can switch up the meat in this dish. I've tried it with pork and beef, and both turned out delicious. Just remember, the cooking time might vary depending on the meat you choose.

Also, you can add seafood like shrimp or fish, but add them towards the end of cooking to prevent overcooking. Still, the key is letting the meat absorb that rich, spicy coconut flavor. Experiment and enjoy the process!

What Specific Wine or Drink Would Go Well With the Filipino Style Chicken Curry?

I'd suggest a crisp white wine, like a Sauvignon Blanc or a Riesling. They've got the acidity to balance out the richness of the curry and the coconut milk. If you're not into wine, a cold beer would work too.

The bubbles can help cut through the spice and cleanse your palate between bites. However, if you're after a non-alcoholic option, a tangy tamarind juice or calamansi juice would be a perfect fit.

Where Can I Find the Ingredients for Filipino Style Chicken Curry if I'm Not in the Philippines?

Even though you're not in the Philippines, you can still find the ingredients for the dish. I'd suggest checking out Asian grocery stores in your area. They'll likely have the spices, coconut milk, and veggies you'd need.

If there's no luck there, try online! There are numerous websites that sell international food items. It might require some searching, but it's doable. Remember, the key is to capture those traditional spicy and coconut flavors.


I've always loved the comforting flavors of Filipino chicken curry. The rich coconut milk, the tantalizing spices, and the tender chicken all come together in a symphony of taste.

Served over steaming rice, it's a dish that never disappoints. It's not just a meal, it's a culinary journey to the heart of the Philippines. So why not whip up a pot today? Trust me, your taste buds will thank you.

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