filipino chicken curry recipe
The Best filipino chicken curry recipe
Filipino chicken curry is one of those dishes that just feels like home, no matter where you are. It’s that kind of comfort food that’s rich and flavorful but still light enough to enjoy without feeling too heavy. I first made it for my kids when they were little—back when they’d eat anything I cooked, even if it wasn’t their favorite. It’s got that perfect balance of spice and sweetness, with tender chicken and a sauce that clings to the meat like a hug. My boys would always ask for seconds, and honestly, I didn’t mind. It’s that kind of dish that makes you feel warm inside, especially after a long day.
What I love most about this recipe is how adaptable it is. It’s great for a casual weeknight dinner or a special family gathering, and it’s something that even picky eaters can enjoy. My husband always says it’s the only curry he’ll eat, and I get it—it’s got that deep, aromatic flavor that’s not too overpowering but still packed with taste. Plus, it’s a great way to use up extra chicken or veggies you might have on hand, and it freezes well too, so you can make a big batch and have leftovers for weeks. My kids have grown up eating it, and now they’ll even make it for their own families. It’s a recipe that feels like a tradition, something you can rely on. And the health benefits? Well, it’s got protein from the chicken, fiber from the veggies, and healthy fats from the coconut milk, so it’s not just delicious—it’s good for you too. It’s the kind of meal that makes you feel good inside and out.
Filipino Chicken Curry (Adobo-Style)
A rich, tangy, and aromatic Filipino chicken curry inspired by the classic Adobo sauce, featuring tender chicken in a savory-sweet tomato-based gravy with garlic, vinegar, and spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 kg boneless chicken thighs (cut into bite-sized pieces)
- 1 tbsp vegetable oil
- 2 cups tomato sauce (or crushed tomatoes)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 cup chicken broth
- 1 cup vinegar (white or rice vinegar)
- 1 tbsp soy sauce
- 1 tsp black peppercorns (crushed)
- 1 tsp whole cloves
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- 1 tbsp brown sugar or palm sugar (optional)
- Fresh cilantro (chopped)
- Lime wedges
- Crushed peanuts
👨🍳Directions
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1 In a large pot, heat oil over medium-high heat. Add chicken pieces and cook until lightly browned on all sides (about 5-7 minutes). Remove chicken from the pot and set aside.
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2 In the same pot, sauté onion, garlic, and red bell pepper until softened and fragrant (about 5 minutes). Add crushed peppercorns, cloves, bay leaf, turmeric, oregano, thyme, and salt. Stir for 1 minute.
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3 Pour in tomato sauce, vinegar, soy sauce, and brown sugar (if using). Stir well to combine and bring to a gentle simmer. Add chicken broth and return chicken to the pot. Bring to a boil.
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4 Reduce heat to low, cover, and let simmer for 25-30 minutes, or until chicken is tender and sauce has thickened slightly. Stir occasionally.
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5 Remove bay leaf and adjust seasoning with salt or vinegar if needed. Taste and ensure the balance of sweet, sour, and savory flavors.
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6 Garnish with chopped cilantro, lime wedges, and crushed peanuts before serving.
🔧Equipment
- Large pot or deep skillet
- Wooden spoon or spatula
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Curry (Adobo-Style) Works
This Filipino chicken curry recipe is always a reliable choice for family gatherings because it’s hearty enough to feed a crowd without being too heavy, and the bold flavors make it feel special no matter how often you make it. It’s the kind of dish that’s comforting yet fresh, balancing rich spices with tender chicken and creamy coconut milk, so it never feels like a repeat of last time. Plus, it’s easy to prep ahead and reheat, which is a lifesaver when you’re trying to keep things running smoothly for guests.
❓ Frequently Asked Questions About Filipino Chicken Curry (Adobo-Style)
1. What is the best type of chicken to use for Filipino Chicken Curry (Kare-Kare)? The best choice is boneless, skinless chicken thighs or drumsticks, as they stay juicy and flavorful during cooking. If using breasts, add a little extra fat (like butter or coconut oil) to keep them moist.
2. Can I substitute coconut milk for the traditional peanut sauce in Filipino Chicken Curry? While traditional Filipino curry often uses peanut sauce (made with peanut butter, soy sauce, and spices), coconut milk can work as a lighter alternative—just reduce the liquid slightly to avoid a watery dish. For authenticity, try blending peanut butter with soy sauce, garlic, and spices instead.
3. How do I prevent the chicken from getting too dry when simmering in the curry sauce? To keep the chicken tender, avoid overcooking—simmer gently on low heat and remove it from the pot once fully cooked (when internal temp reaches 165°F/74°C). Also, add a splash of water or broth if the sauce thickens too much.
4. What are the key spices and aromatics used in Filipino Chicken Curry, and can I skip any? The essentials include garlic, onion, ginger, bay leaves, and a blend of spices like kasing (Filipino curry powder) or a mix of turmeric, cumin, coriander, and black pepper. While you can adjust, skipping these will weaken the flavor—use your preferred curry powder or blend fresh spices for best results.
5. Why does my Filipino Chicken Curry turn out too thick or too thin? Thickening: Simmer longer or reduce the sauce by cooking off excess liquid. Thinning: Add a little water, broth, or coconut milk to loosen it. For consistency, balance the sauce by adjusting the amount of oil or water used initially—traditional curries are usually slightly thick but rich.
