filipino recipe chicken curry
The Best filipino recipe chicken curry
Oh, this Filipino Chicken Curry is one of those dishes that just feels like home—simple enough to whip up in a weekend but packed with flavor that makes it feel like a celebration every single time. I discovered it years ago when my sister-in-law sent me a recipe from her mom, and I was hooked. The way the chicken breaks down into tender, juicy pieces while the coconut milk and spices simmer together creates this rich, aromatic sauce that’s comforting yet slightly exotic. It’s not just a meal; it’s something you can serve at a family gathering, a casual weeknight dinner, or even a light lunch if you’re craving something hearty but not too heavy. My kids love it because it’s flavorful without being too spicy, and they’ll eat it every time—no arguments, no fuss. It’s the kind of dish that feels special but doesn’t require a fancy occasion to make it worth it.
What I love most about this recipe is how versatile it is. You can adjust the spice level to suit your family’s taste, and the coconut milk gives it a creamy depth that makes it feel indulgent without being greasy. Plus, it’s packed with nutrients—healthy fats from the coconut, lean protein from the chicken, and a mix of vitamins from the vegetables and spices. It’s not just good for the soul; it’s good for your body too. Whether you’re meal prepping for the week or just want a satisfying dinner, this curry never disappoints. My husband and I especially enjoy it because it’s something we can make together, and the way the flavors meld over time makes every bite taste even better. It’s the kind of dish that makes you feel like you’re doing something good—not just for the taste, but for the people who eat it.
Filipino Chicken Curry (Adobo-Style)
A rich, tangy, and flavorful Filipino chicken curry inspired by the classic Adobo method, featuring a savory-sour sauce with garlic, vinegar, and spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs (cut into bite-sized pieces)
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp vegetable oil
- 3 cups chicken broth
- 2 cups coconut milk (full-fat)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vinegar (white or rice vinegar)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- 1 red bell pepper (diced)
- 1 cup frozen peas
- 1 cup diced tomatoes
- Fresh cilantro (chopped)
- Lime wedges
- Crushed peanuts
👨🍳Directions
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1 In a bowl, mix chicken pieces with salt, pepper, and half of the vegetable oil. Marinate for at least 15 minutes.
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2 In a large pot, heat remaining oil over medium heat. Sauté onions until translucent (~5 mins). Add garlic and cook for 1 minute.
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3 Add chicken to the pot and cook until browned (~5 mins). Remove chicken and set aside.
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4 In the same pot, add diced bell pepper, tomatoes, and spices (turmeric, cumin, coriander). Sauté for 3 minutes.
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5 Pour in chicken broth, coconut milk, soy sauce, and vinegar. Stir well. Return chicken to the pot.
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6 Add bay leaf and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes until chicken is tender.
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7 Stir in peas and cook for another 5 minutes. Adjust seasoning if needed.
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8 Remove bay leaf. Serve hot with steamed rice, garnished with cilantro, lime wedges, and crushed peanuts.
🔧Equipment
- Large pot or deep skillet
- Wooden spoon
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Curry (Adobo-Style) Works
Filipino recipe chicken curry is always a solid choice for family gatherings because it’s hearty enough to hold up through a long meal without feeling too heavy, yet still flavorful enough to keep everyone coming back for seconds. It’s versatile—great for casual weeknight dinners when you want something warm and comforting, or it can shine at a holiday spread where you’re serving multiple dishes. Plus, the spices and coconut milk make it feel special without requiring fancy ingredients, so it never feels like extra work when you’re already juggling kids and last-minute plans.
❓ Frequently Asked Questions About Filipino Chicken Curry (Adobo-Style)
What is the key ingredient that makes Filipino Chicken Curry unique compared to other curries?
Filipino Chicken Curry stands out due to its use of sambal, a spicy chili paste made from fresh chilies, garlic, and sometimes vinegar or calamansi (Filipino citrus). Unlike traditional curries that rely on coconut milk or heavy cream, Filipino curry often features a lighter, tangy, and slightly sweet base with a bold, fiery kick from the sambal.
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How do I adjust the spice level in Filipino Chicken Curry?
The spice level can be easily adjusted by: – Reducing or omitting sambal if you prefer mild heat. – Using fewer fresh chilies (like less than 3-4 per paste) or replacing them with milder dried chilies. – Adding a pinch of sugar to balance the heat if the curry feels too spicy. – Including extra coconut milk to dilute the intensity.
For a sweeter, less spicy version, you can also add a bit of kalamansi juice or boiled sugar to the sambal base.
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Can I make Filipino Chicken Curry with chicken thighs instead of breast?
Absolutely! Chicken thighs work perfectly in Filipino Chicken Curry because they stay juicier and absorb the flavors better than breast. Thighs also add a richer, meatier texture. If using bone-in thighs, you can even simmer them longer for deeper tenderness. For extra flavor, consider adding a splash of fish sauce or a pinch of turmeric to the marinade.
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What’s the best way to marinate the chicken before cooking the curry?
For the best results, marinate the chicken for at least 30 minutes (or up to 2 hours) in a mixture of: – 1 cup coconut milk (or half-and-half for a lighter touch) – 2 tablespoons sambal (adjust to taste) – 1 tablespoon soy sauce (or tamari for gluten-free) – 1 tablespoon calamansi juice or lime juice – 1 tablespoon grated ginger – 1 clove garlic, minced – 1 teaspoon turmeric (optional, for color) – ½ teaspoon black pepper – 1 teaspoon brown sugar or boiled sugar (to balance acidity)
Marinate in a bowl with the chicken, then pat dry before cooking to prevent a soggy dish.
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Why does my Filipino Chicken Curry turn out too watery, and how can I fix it?
A watery curry often happens due to: – Overcooking (simmering too long without enough liquid). – Not reducing the sauce enough before adding chicken. – Using too much water or broth in the curry base.
To fix it: 1. Strain the curry through a fine-mesh sieve to remove excess liquid. 2. Simmer the curry for another 5-10 minutes to thicken naturally (or add a cornstarch slurry if needed). 3. Use a thicker base—reduce the coconut milk slightly and add more sambal or spices to deepen the flavor. 4. Add a splash of fish sauce or soy sauce to enhance umami and help thicken. 5. Check the consistency while cooking—adjust with a little cornstarch or arrowroot powder if necessary.
