Filipino Chicken Curry Recipe (With Beginner-Friendly Shortcut)

Filipino Chicken Curry Recipe (With Beginner-Friendly Shortcut)

Good news: not every curry needs hours of simmering or a long list of spices. This chicken curry recipe takes a distinctly Filipino approach, combining chicken with potatoes and carrots in a rich coconut-based sauce. The result is a dish that's comforting enough for a family dinner yet exciting enough to serve when surprise guests arrive. It might just become the recipe you turn to whenever the weekly menu needs a little rescuing.

  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 3 tablespoons oil
  • 1 kilogram chicken (cut into bite-sized pieces)
  • 3 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 2 inches ginger (minced)
  • 1 piece Knorr Chicken Cubes
  • 2 tablespoons curry powder
  • 1 (40-gram) pack Knorr Ginataang Gulay Mix
  • 2 cups water
  • 1 piece carrot (cubed)
  • 2 pieces potatoes (diced)
  • salt and pepper (to taste)

  1. Sauté the Aromatics Time: 5 minutes Heat oil in a medium pot over medium heat. Sauté garlic until lightly browned. Add onions and ginger, then cook until fragrant and softened.

  2. Brown the Chicken Time: 5 minutes Add chicken pieces and cook until lightly browned on all sides. Tip: Browning the chicken helps develop deeper flavor and gives the curry a richer, more savory taste.

  3. Toast the Spices Time: 3 minutes Add Knorr Chicken Cube and curry powder. Sauté for a few minutes, stirring continuously, until fragrant. Tip: Briefly cooking the curry powder in oil helps release its aroma and enhances its flavor.

  4. Make the Curry Sauce Time: 2 minutes Add Knorr Ginataang Gulay Mix and water. Stir until the mixture is fully dissolved and smooth. Add potatoes and carrots. Tip: Once the Knorr Ginataang Gulay Mix has been added, maintain a gentle simmer and avoid bringing the curry to a rolling boil. Excessive heat may cause the coconut-based sauce to separate or curdle.

  5. Simmer Curry and Serve Time: 25 minutes Cover and simmer for 15 minutes. Remove the cover and continue simmering for 10 minutes or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste. Serve hot. Tip: Covering the pot helps the chicken and vegetables cook evenly, while simmering uncovered allows excess liquid to evaporate for a thicker sauce.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 722.47 kcal
Protein (g) 49.23 g
Carbohydrates (g) 21.18 g
Sugar (g) 2.63 g
Fat (g) 48.4 g
Fibre (g) 4.36 g

What Makes Filipino Chicken Curry Different?

Unlike many traditional curries that rely on a complex blend of spices, Filipino chicken curry gets its signature flavor from curry powder and a creamy coconut-based sauce. The addition of potatoes and carrots also gives the dish a heartier, home-style character that has made it a favorite in Filipino households for generations.

Common Pinoy Chicken Curry Ingredients

Most chicken curry versions are built around a few pantry staples that create its signature flavor. Aromatics such as garlic, onions, and ginger form the base. You can also use Knorr Ginataang Gulay Mix to create a coconut-based sauce with less preparation. For a more festive Filipino chicken curry, add okra, bell peppers, and evaporated milk.

What to Serve with Chicken Curry

Steamed rice is the classic partner for this chicken curry recipe, helping soak up every spoonful of the rich sauce. For a more expansive spread, serve it alongside lumpia, ensaladang pipino, or other Filipino favorites that balance the dish's creamy profile.

How to Store and Reheat Chicken Curry with Coconut Milk

Allow the chicken curry to cool completely before transferring it to an airtight container and refrigerating for up to three days. When reheating, warm it gently over low heat and stir occasionally to keep the coconut-based sauce smooth and creamy.
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Little BIG difference tip

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