As I stood in the kitchen, the aroma of sautéing garlic wafted through the air, instantly uplifting my mood. Today, I’m whipping up a Creamy Filipino Style Chicken Curry with Coconut Milk—a dish that beautifully marries comfort and quick cooking, perfect for those busy weeknights. In just 25 minutes, you’ll have a vibrant meal filled with tender chicken, hearty vegetables, and a luxuriously creamy sauce that invites you to scoop every last bit with fluffy rice. Not only does this recipe cater to the craving for something home-cooked, but it also offers the flexibility to switch up ingredients based on what you have on hand. Are you ready to bring this delightful taste of Filipino cuisine into your kitchen?
Why is this Chicken Curry a Must-Try?
Quick and Easy: This Chicken Curry with Coconut Milk is ready in just 25 minutes, ideal for those evenings when time is tight.
Comforting Flavors: The blend of spices creates a rich, comforting flavor that warms the soul, making it a perfect family favorite.
Versatile Ingredients: Easily adjust the recipe—swap chicken for pork or add more veggies, like zucchini or green beans, for a different twist.
Creamy Delight: The coconut milk adds a luxurious creaminess that elevates every bite, perfect for pairing with fluffy rice.
Gluten-Free Option: With a simple substitution like soy sauce, this dish can be made gluten-free, catering to diverse dietary needs.
Plus, if you’re looking to explore more Filipino flavors, check out my recipe for Salsa Fresca Chicken for another delightful meal!
Chicken Curry with Coconut Milk Ingredients
• Here’s what you need to whip up this delightful Chicken Curry with Coconut Milk.
For the Curry
- Vegetable Oil – Perfect for frying; you can also use any neutral oil like canola or grapeseed.
- Medium Potato – Adds heartiness; cut into wedges or substitute with sweet potato for a sweeter twist.
- Medium Carrot – Offers a hint of sweetness; cut into wedges, or try parsnips for a unique flavor.
- Garlic – A key aromatic; minced for the best flavor; fresh or jarred works well.
- Small Onion – Provides depth to the dish; chopped, but shallots can be a lovely substitute for a milder taste.
- Chicken (2 pounds) – The star of the show; use either thigh or breast meat; bony cuts like thighs will bolster flavor.
- Fish Sauce (2 tablespoons) – Adds umami and depth; swap out for soy sauce to keep it vegetarian.
- Curry Powder (2 tablespoons) – The primary spice for flavor; opt for mild or yellow curry powder for a balanced taste.
- Paprika Powder (1 tablespoon, optional) – Enhances color and flavor; feel free to omit it if you prefer something milder.
- Ground Black Pepper (½ teaspoon) – Introduces a mild heat; adjust according to your spice preference.
- Coconut Milk (400mL) – Creates a creamy texture; can be substituted with evaporated milk if needed, but it may alter the consistency.
- Green Bell Pepper – Adds a refreshing sweetness; cut into squares or experiment with other bell pepper colors.
- Fresh Chili Pepper (1 piece) – For heat and flavor; chop it up or use dried chili flakes for a similar zesty touch.
Step‑by‑Step Instructions for Creamy Filipino Style Chicken Curry with Coconut Milk
Step 1: Heat the Oil
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the potato and carrot wedges, frying for about 5 minutes or until they’re golden brown and slightly tender. Once done, remove them from the skillet and set aside on a plate, allowing the oil to retain any remaining flavors.
Step 2: Sauté Garlic and Onion
In the same skillet, lower the heat to medium and add the minced garlic and chopped onion. Sauté them for around 2-3 minutes, stirring frequently until the onion becomes translucent and fragrant. This aromatic base sets the stage for the delicious flavors in your Chicken Curry with Coconut Milk.
Step 3: Sear the Chicken
Next, add the 2 pounds of chicken to the skillet, ensuring even coverage. Sear each piece for about 1 minute on both sides until lightly browned. This step enhances the flavor of the chicken and locks in the juices, resulting in succulent chunks in your curry.
Step 4: Spice it Up
Now, stir in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of paprika (if using), and ½ teaspoon of ground black pepper. Mix well to coat the chicken evenly with spices. Cover and simmer for 5 minutes, allowing the flavors to meld beautifully before the next addition.
Step 5: Add Coconut Milk
Reduce the heat to medium-low and pour in the 400mL of coconut milk, stirring gently. Allow the mixture to simmer for about 8-10 minutes, or until the sauce thickens slightly and the chicken is cooked through. Keep an eye on it, as the goal is to achieve a creamy consistency without burning.
Step 6: Incorporate Vegetables
Return the previously fried potatoes and carrots to the skillet along with the green bell pepper and fresh chili pepper. Stir everything together and let it cook for an additional minute, allowing the vegetables to warm up and absorb some of the curry’s flavors, infusing the dish with vibrancy.
Step 7: Serve and Enjoy
Once everything is heated through and well-combined, serve the creamy Chicken Curry with Coconut Milk hot over a bed of fluffy rice or alongside your preferred side. The inviting aroma and comforting flavors ensure this meal will be a delightful addition to your family dinner table.
What to Serve with Creamy Filipino Style Chicken Curry with Coconut Milk
Set the scene for a delightful family dinner that warms the heart and satisfies the belly, blending rich flavors with comforting textures.
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Steamed Jasmine Rice: This aromatic rice soaks up the creamy sauce perfectly, creating a comforting and satisfying base. Fluffy and fragrant, it invites you to indulge.
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Garlic Rice: Infused with fragrant garlic, this tasty side elevates your meal with an extra punch of flavor that complements the curry’s spices beautifully.
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Roasted Vegetables: A mix of seasonal veggies adds delightful crunch and nutrition. The natural sweetness of roasted carrots and bell peppers balances the spicy richness of the curry.
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Crispy Flatbreads: These delightful bites serve as the perfect scoop for your curry. Each tear offers a light, airy complement that enhances the dish’s overall experience.
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Chilled Cucumber Salad: The refreshing crunch of cucumbers and tangy dressing act as a refreshing palate cleanser amid the rich, creamy curry.
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Mango Lassi: This delightful yogurt drink adds a touch of sweetness and creaminess, contrasting the heat from the curry wonderfully. Each sip refreshes and complements your meal.
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Tropical Fruit Salad: A colorful mix of tropical fruits like pineapple and mango can provide a refreshing dessert after the savory main course. The natural sweetness rounds off the meal.
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Sweet Coconut Rice Pudding: For dessert, the creamy, sweet rice pudding offers a comforting conclusion to your meal, echoing the subtle coconut flavor from the main dish.
How to Store and Freeze Chicken Curry with Coconut Milk
Fridge: Store leftovers in an airtight container for up to 3 days. Let the chicken curry cool down before sealing to maintain freshness.
Freezer: For longer storage, freeze the curry in a suitable container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, warm the chicken curry in a saucepan over low heat, adding a splash of coconut milk if the sauce has thickened too much during storage. Ensure it’s heated through before serving.
Room Temperature: Avoid leaving chicken curry out for more than 2 hours to prevent spoilage. Always refrigerate leftovers promptly.
Expert Tips for Chicken Curry with Coconut Milk
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Choose the Best Chicken: Use bony cuts like thighs for a richer flavor. Breast meat can be dry and less flavorful when cooked quickly.
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Watch the Simmer: Keep an eye on the coconut milk as it simmers; too long can lead to separation and an oily finish.
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Adjust Spice Levels: Tailor the heat to your preference by adding more or less curry powder and chili pepper; start small and taste as you go!
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Perfect Texture: For a thicker sauce, let the curry simmer a bit longer, but remember to adjust liquid if necessary to avoid dryness.
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Make It Gluten-Free: If you need a gluten-free option, simply substitute fish sauce with soy sauce, but ensure it’s labeled gluten-free.
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Experiment with Veggies: Don’t hesitate to add extra vegetables such as spinach or eggplant; they not only widen the nutritional profile but also enhance the dish’s heartiness.
Make Ahead Options
Preparing your Chicken Curry with Coconut Milk in advance is a fantastic way to save time on busy weeknights! You can chop the vegetables (potato, carrot, and bell pepper) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, marinate the chicken in the fish sauce and spices, keeping it in the fridge for up to 24 hours. When you’re ready to cook, simply heat the oil and sauté the aromatics, then add the prepped ingredients and proceed with the recipe as usual. This method maintains the freshness and flavor, so you can enjoy a comforting, made-with-love meal with minimal effort!
Chicken Curry with Coconut Milk Variations
Feel free to customize this dish to match your taste and pantry staples—each twist brings its own delightful flair!
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Protein Swap: Use pork, beef, or turkey instead of chicken for a unique flavor experience. The cooking times may vary, so make sure to adjust accordingly!
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Veggie Boost: Add in zucchini or green beans for extra nutrition and texture. These vibrant veggies not only enhance the dish but are fabulous for incorporating seasonal produce.
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Thicker Sauce: For a richer, thicker sauce, simply let the curry simmer a bit longer. Just watch your liquid levels to keep it from drying out—nobody likes a dry curry!
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Coconut Milk Alternatives: If you need a lighter option, try evaporated milk instead of coconut milk. While the taste will differ, it can still create a satisfying, creamy effect.
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Heat Level: Craving a kick? Boost the spice with extra chili pepper or a splash of hot sauce. You can also try adding some fresh herbs like cilantro or basil for a burst of flavor.
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Flavor Explorations: Experiment with different curries or spice blends—like Thai red curry paste for a new twist that transports your taste buds.
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Gluten-Free Option: Simply substitute fish sauce with gluten-free soy sauce. It’s an easy swap that keeps your meal inclusive for all dietary preferences.
For more delightful inspiration, check out my recipes for Greek Chicken Burgers and Dragon Chicken that offer exciting new takes on home-cooked classics!
Chicken Curry with Coconut Milk Recipe FAQs
How do I select the best chicken for this curry?
Absolutely! For the best flavor and tenderness, opt for bony cuts of chicken like thighs. They retain moisture and provide a richer taste compared to breast meat, which can dry out when cooked quickly. If using chicken breasts, consider marinating them briefly in some coconut milk or fish sauce for added juiciness.
What’s the best way to store leftovers?
I recommend storing leftovers in airtight containers in the fridge. They’ll stay fresh for up to 3 days. Make sure the curry has cooled down before sealing to keep the flavors intact. When ready to enjoy again, simply heat in a saucepan over low heat until warmed through.
Can I freeze Chicken Curry with Coconut Milk?
Yes, you can freeze it! Transfer the cooled curry into a freezer-safe container, and it will last for up to 3 months. To reheat, thaw it in the fridge overnight. When ready to serve, warm it in a saucepan over low heat, adding a splash of coconut milk to restore creaminess if necessary.
What if my coconut milk separates while cooking?
If you notice your coconut milk separating, don’t worry! This can happen if the curry is boiled too vigorously. Try reducing the heat; then gently stir to recombine. If the consistency still isn’t right, consider adding a bit of broth or additional coconut milk and letting it simmer slowly for a few more minutes.
Is this dish suitable for gluten-free diets?
Very! To keep this Chicken Curry with Coconut Milk gluten-free, simply substitute the fish sauce with a gluten-free soy sauce. Always check labels to ensure no hidden gluten ingredients are present in your pantry.
Can I use different vegetables in the curry?
Absolutely! Feel free to get creative with your veggies. Zucchini, green beans, or even spinach can be fantastic additions. Just make sure to cook them until tender; you can add them along with the fried potatoes and carrots for a burst of color and nutrition!
Delicious Chicken Curry with Coconut Milk in 25 Minutes
Ingredients
Equipment
Method
- Heat the oil in a large skillet over medium-high heat. Add potato and carrot wedges, frying for about 5 minutes until golden brown. Remove and set aside.
- Lower heat to medium, add minced garlic and chopped onion to the same skillet, sauté for 2-3 minutes until the onion is translucent.
- Add chicken to the skillet, sear for about 1 minute on each side until lightly browned.
- Stir in fish sauce, curry powder, paprika, and black pepper. Mix well and cover, simmer for 5 minutes.
- Reduce heat to medium-low, pour in coconut milk and simmer for 8-10 minutes until sauce thickens.
- Add the fried potatoes, carrots, green bell pepper, and fresh chili pepper, stir to combine and cook for another minute.
- Serve the chicken curry hot over fluffy rice.