filipino recipe for chicken curry
The Best filipino recipe for chicken curry
Oh, this Filipino chicken curry is one of those recipes that just feels like a hug in a bowl. I’ve been making it since my mom taught me how—simple enough to whip up on a busy weeknight, but so flavorful it makes everything else taste better. My kids swear by it, especially when they’re picky eaters, because it’s got that perfect balance of spice and sweetness that makes chicken taste like it’s been kissed by the sun. It’s not just a meal; it’s a tradition, and I love that it’s versatile enough to serve at family gatherings or just as a cozy dinner for the whole family after a long day.
I also love how this dish is packed with nutrients. The coconut milk gives it a creamy richness, but it’s also full of healthy fats and vitamins, while the tomatoes and onions bring in vitamins C and K. The garlic and ginger add antioxidants that help fight inflammation, and the spices like turmeric and chili give it that warm, comforting kick without being too heavy. It’s not just good for the taste buds—it’s good for you too. Plus, the way the chicken soaks up all those flavors makes it so satisfying, even when you’re not feeling extra hungry. My kids always ask for seconds, and honestly, I don’t blame them. It’s that kind of dish that makes every meal feel like a treat.
Filipino Chicken Adobo
A tangy, savory, and slightly sweet Filipino dish featuring tender chicken cooked in a rich vinegar-based sauce with garlic, bay leaves, and black peppercorns. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 kg boneless chicken thighs and drumsticks
- 1 tbsp salt
- 1 tbsp black peppercorns
- 1 bay leaf
- 3 cups water
- 1 cup white vinegar
- 3 cloves garlic, minced
- 1 tsp whole black peppercorns
- 1 bay leaf
- 1 tsp sugar (optional, for balance)
- 1 tbsp soy sauce (optional, for umami)
- 1 cup sliced potatoes
- 1 cup sliced carrots
- 1 cup sliced onions
- 1 cup corn kernels
👨🍳Directions
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1 In a large pot, combine chicken, salt, black peppercorns, and bay leaf. Pour enough water to cover the chicken by about 2 inches. Bring to a boil.
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2 Reduce heat to low, cover, and simmer for 20 minutes. Remove chicken, let it cool slightly, then shred or cut into bite-sized pieces.
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3 In a separate pot, heat water, vinegar, minced garlic, and remaining peppercorns and bay leaf. Simmer for 5 minutes. Strain the liquid to remove solids, then discard or save for garnish.
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4 In the same pot, add the vinegar liquid, sugar (if using), and soy sauce (if using). Simmer for another 5 minutes. Stir in shredded chicken, and cook for 5 more minutes.
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5 If using optional add-ins, add potatoes, carrots, onions, or corn and cook for an additional 10-15 minutes until vegetables are tender.
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6 Taste and adjust seasoning if needed. Serve hot with steamed rice.
🔧Equipment
- Large pot or deep skillet
- Wooden spoon
- Fine-mesh strainer
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Adobo Works
This Filipino chicken curry is always a solid choice for any family get-together because it’s hearty, flavorful, and easy to scale up for a crowd. The tender chicken and rich coconut milk base make it feel special, whether you’re serving it over steamed rice or as a comforting side dish. It’s the kind of dish that keeps everyone happy and coming back for seconds, no matter how busy the occasion. Plus, the spices and herbs bring a warm, inviting taste that feels like home.
❓ Frequently Asked Questions About Filipino Chicken Adobo
What is the key difference between Filipino chicken curry and other curries?
Filipino chicken curry, often called Kare-Kare (when made with peanut sauce) or Sinigang na Manok (sour chicken stew), differs primarily in its use of a rich, aromatic bagoong (fermented shrimp paste) or sambal (spicy chili paste) base, along with a blend of coconut milk, tomatoes, and local ingredients like bagoong (like bagoong langka or bagoong puti), sambal oso (spicy chili paste), and sometimes tuyo (dried fish). Unlike curries from India or Thailand, Filipino versions often incorporate sourness (asin or vinegar), earthiness (from bagoong), and a nutty depth (if using peanut sauce). The dish is also often served with bagoong and sambal on the side for dipping.
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How do I make Filipino-style chicken curry with coconut milk instead of peanut sauce?
For a classic Kare-Kare-free coconut milk-based Filipino chicken curry, follow these steps: 1. Sauté aromatics: Heat oil in a pot, then cook minced garlic, ginger, and bagoong (or sambal) until fragrant. Add onions, tomatoes, and sambal oso (adjust spice level). 2. Simmer base: Pour in coconut milk (full-fat for richness), vinegar or asin (salt) for tanginess, and a pinch of kaltsada (fermented shrimp paste) if available. Simmer until slightly thickened. 3. Cook chicken: Add chicken pieces, bay leaves, and laurel leaves. Simmer for 20–25 mins until tender. 4. Finish: Stir in tuyo (dried fish) and a splash of water if needed. Serve with bagoong and sambal for dipping, or with steamed white rice.
Tip: For extra umami, add a spoonful of bagoong directly to the curry before serving.
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Why does Filipino chicken curry taste so different from Indian or Thai curries?
Filipino chicken curry stands out due to its fermented and sour foundation: – Fermented shrimp paste (bagoong) adds a deep, briny, almost funky depth (like bagoong langka or bagoong puti), which is absent in Indian or Thai curries. – Sourness (asin or vinegar): Unlike Thai curries (which rely on lime) or Indian curries (which use tamarind or yogurt), Filipino curries often use asin (salt) or vinegar for a bright, tangy bite. – Spice profile: While Thai curries use lemongrass and galangal, Filipino versions often use sambal oso (a fiery chili paste) or sambal berbere (if using red chilies). – Texture contrast: The dish is often served with soft, creamy coconut milk (or peanut sauce in Kare-Kare) and crunchy toppings like bagoong and toyo (dried fish), creating a unique mouthfeel. – Local ingredients: Use of tuyo (dried fish), bagoong, and sambal gives it a distinct Filipino flavor profile that’s hard to replicate elsewhere.
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Can I substitute peanut sauce for coconut milk in Filipino chicken curry?
Yes, but the taste will differ significantly: – Peanut sauce (Kare-Kare) adds a nutty, slightly sweet, and earthy depth with a thick, creamy texture. It pairs best with ground chicken or shredded chicken (like in Kare-Kare). – Coconut milk gives a creamy, milky, and slightly sweet base (like in Sinigang na Manok), which works well with whole chicken or chicken thighs. Substitution tips: – For coconut milk, use full-fat coconut milk (not watered down) and reduce the simmering time slightly to avoid bitterness. – If using peanut sauce, ensure it’s not too sweet (adjust with vinegar or asin) and add a pinch of kaltsada (bagoong) for umami. – Avoid mixing both—each sauce has a distinct role in the dish’s flavor.
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What are the best ways to serve Filipino chicken curry?
Filipino chicken curry is traditionally served in multiple layers for dipping and texture contrast: 1. Main dish: Serve with white rice (steamed or bagoong-dusted) or bagnet (grilled pork belly). 2. Toppings: – Bagoong (fermented shrimp paste) – Bagoong langka (brown) or bagoong puti (white). – Sambal – Sambal oso (spicy chili paste) or sambal berbere (for heat). – Tuyo (dried fish) – Crunchy and salty for contrast. – Pork cracklings (tuyo or pork cracklings) – For extra crunch. 3. Side dishes: – Steamed rice (plain or with bagoong dusting). – Ube halaya (purple yam jam) for sweetness. – Saba bananas (grilled or fried) for a tropical touch. 4. Presentation: Arrange the curry in a shallow dish with the toppings on the side for easy dipping.
Pro tip: Filipino meals are often shared—the curry’s saucy, spicy, and sour elements make it a communal dish!
