chicken curry recipe filipino dish
The Best chicken curry recipe filipino dish
Chicken curry is one of those dishes that feels like a hug wrapped in warm spices—something hearty and comforting that just hits the spot no matter the season. I first fell in love with it years ago when my Filipino friend brought over a batch of this rich, aromatic stew, and I couldn’t stop asking for the recipe. It’s not just a meal; it’s a taste of home, a way to bring people together, and something that tastes even better the next day when the flavors meld together. My kids love it too, especially when we make it with a little extra coconut milk for that creamy richness. It’s the kind of dish that feels special for holidays or big family gatherings, but honestly, it’s just as good for a simple weeknight dinner. The spices—turmeric, cumin, coriander—are packed with anti-inflammatory benefits, and the protein keeps you full without being heavy. Plus, the way the chicken falls apart in the sauce makes it so satisfying, like a perfect balance of spice and tenderness. It’s one of those recipes that proves comfort food can also be nourishing, and that’s what makes it my favorite.
Filipino Chicken Adobo
A tangy, savory, and slightly sweet Filipino classic featuring tender chicken cooked in a vinegar-based sauce with garlic, soy sauce, and black pepper. Perfect for a comforting meal!
🥘Ingredients
- 1.5 kg boneless chicken thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil
- 3 cups water
- 2 cups vinegar (white or rice vinegar)
- 1 cup soy sauce
- 1 cup tomato sauce
- 10-12 garlic cloves (minced)
- 1 tsp black peppercorns (crushed)
- 1 bay leaf
- 1 tsp whole cloves
- 1 tsp turmeric powder
- 1 tsp sugar (optional, for balance)
- 1 tsp salt (adjust to taste)
👨🍳Directions
-
1 In a large pot, heat vegetable oil over medium-high heat. Add chicken pieces and cook until lightly browned on all sides (about 5-7 minutes). Remove chicken and set aside.
-
2 In the same pot, add minced garlic, crushed peppercorns, bay leaf, and cloves. Sauté for 1 minute until fragrant.
-
3 Pour in the water, vinegar, soy sauce, tomato sauce, turmeric, sugar, and salt. Stir well to combine. Return chicken to the pot.
-
4 Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until chicken is tender and sauce has thickened slightly.
🔧Equipment
- Large pot or deep skillet
- Wooden spoon or spatula
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Adobo Works
This Filipino chicken curry recipe is always a solid choice for any gathering because it’s hearty enough to feed a crowd without being too heavy, and the flavors balance well with other dishes. It’s perfect for family dinners—whether it’s a casual weeknight meal or a bigger occasion—because it’s comforting, easy to scale up, and the spices make it feel special without needing fancy techniques. Plus, the tender chicken and rich gravy keep everyone satisfied, and it pairs nicely with rice or bread, making it a no-fuss but always welcome centerpiece.
❓ Frequently Asked Questions About Filipino Chicken Adobo
What is the key difference between Filipino chicken curry and traditional curries from other cuisines?
Filipino chicken curry, often called Kare-Kare (though it can also be a separate dish), differs from other curries primarily in its use of ground peanuts as a thickener, which gives it a rich, nutty texture. Unlike curries from India, Thailand, or Indonesia, Filipino chicken curry often incorporates bagoong (fermented shrimp paste) for depth, dried shrimp or fish sauce for umami, and a balance of sweet, sour, and spicy flavors from ingredients like kalamansi (Filipino lime) and sambal. The dish is also often paired with bagoong or sausage instead of yogurt or rice.
—
Why does Filipino chicken curry sometimes include sausage (like chorizo or longganisa)?
In Filipino cuisine, sausage (such as chorizo or longganisa) is a common addition to chicken curry to enhance its savory and slightly smoky depth. The fat and seasoning from the sausage melt into the curry, adding richness and a subtle tanginess. It’s not just a garnish—it’s a key ingredient that balances the dish’s sweetness and umami notes. Some versions even use chicken liver or offal for extra flavor, though sausage is the most traditional and widely used.
—
How can I adjust the spice level in Filipino chicken curry to suit different tastes?
Filipino chicken curry’s spice level depends on the sambal (chili paste) used—sambal matab (hot) vs. sambal malabo (mild). To adjust: – For less heat: Reduce the amount of chili paste or mix it with more coconut milk. Add a pinch of sugar to mellow the heat. – For more heat: Increase the chili paste gradually or add fresh chilies (like bird’s eye or chili de árbol). For extra spice, stir in a tiny bit of sambal ogi (a milder but still flavorful paste). – For a sweeter balance: Add more kalamansi juice or a spoonful of palusugan (Filipino sweetener) to counteract the heat.
—
What are the best proteins to use besides chicken in Filipino chicken curry?
While chicken is the classic protein, Filipino chicken curry can be adapted with: – Pork: Use pork belly, shoulder, or baclao (pork ribs) for a richer, more tender texture. Pork curry (Kare-Kare with pork) is a popular variation. – Beef: Lean cuts like flank steak or short ribs work well, especially if marinated in soy sauce and garlic. The dish can be braised for tenderness. – Shrimp or crab: For a seafood twist, use peeled shrimp or crab meat, adding extra umami with shrimp paste or fish sauce. – Tofu or tempeh: For a vegetarian version, press tofu into cubes and pan-fry before adding to the curry for a meaty texture.
—
How does Filipino chicken curry differ from the Filipino stew known as “Chicken Adobo”?
While both dishes feature chicken, Filipino chicken curry (or Kare-Kare with chicken) and Adobo have distinct differences in ingredients and preparation: – Adobo: A tangy, vinegar-based stew with soy sauce, garlic, bay leaves, and black peppercorns. It’s usually served with rice and is simpler, with a bright, slightly sour flavor. – Curry: Uses peanut paste, coconut milk, dried shrimp, and chili paste for a richer, spicier, and sweeter profile. It’s often paired with bagoong (fermented shrimp paste) or bagoong langka (palm sugar paste) for depth. – Texture: Adobo is typically lighter and more liquid-based, while curry is thicker and heartier, with a nutty, creamy finish. – Serving: Adobo is a standalone dish, while curry is often served as a side or main with bagoong, sausage, or kakanin (Filipino rice cakes).
