Cozy Filipino Style Chicken Curry with Coconut Milk
Experience the comforting warmth of Filipino Style Chicken Curry with Coconut Milk. After making this many times, I’ve perfected the balance of spices and creaminess. The rich, golden curry will make your kitchen smell amazing and your family beg for more. If you love recipes like this, you’ll also enjoy Try this Vietnamese Chicken Curry for another Asian twist and Pair with these Mediterranean Lemon Chickpea Patties for a complete meal.
Why This Cozy Filipino Style Chicken Curry with Coconut Milk Is Pure Comfort
- Rich, creamy coconut milk base
- Packed with aromatic spices
- Ready in just 30 minutes
- Better than takeout and freezer-friendly
What You'll Need for Cozy Filipino Style Chicken Curry with Coconut Milk
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken thighs
- coconut milk
- curry powder
- onion
- garlic
- ginger
- curry powder
- turmeric
- garam masala
- fish sauce
- sugar
- salt
- Optional: fresh cilantro
- Optional: green onions
- Optional: crushed peanuts
đź“ť Ingredient Notes
- chicken thighs: Bone-in, skin-on for best flavor
- curry powder: Mild, medium, or hot depending on preference
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks chicken to perfection in minutes → See on Amazon
- Immersion Blender — Smooths out the sauce for a creamy finish → See on Amazon
How to Make Cozy Filipino Style Chicken Curry with Coconut Milk
- Sauté onion, garlic, and ginger: Cook until fragrant and onions are translucent.
- Add spices and chicken: Stir to coat chicken in spices. Cook until browned.
- Add coconut milk and simmer: Cover and let it simmer for 20-25 minutes until chicken is cooked through.
- Blend and serve: Use an immersion blender to smooth out the sauce. Serve over steamed rice and garnish with fresh cilantro and green onions.
Cook's Tips for Perfect Cozy Filipino Style Chicken Curry with Coconut Milk
- Common mistake and fix: Don't overcook the chicken. It can become tough. If it's not cooked through, add a little more liquid and simmer longer.
- Pro tip: For a spicier curry, add a pinch of cayenne pepper or a sliced Thai chili.
- Pro tip: Make it ahead and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Storing & Reheating Cozy Filipino Style Chicken Curry with Coconut Milk
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days Make-ahead tip: Can be made ahead and reheated
Freezing Cozy Filipino Style Chicken Curry with Coconut Milk
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes Microwave: Reheat in the microwave for 2-3 minutes
Recipe Notes
- Chef tip: For a thicker sauce, simmer uncovered for a few more minutes.
- Best substitution: Use chicken breasts instead of thighs if preferred.
- Make-ahead: Prepare the night before and refrigerate. Reheat on the stove over medium heat.
- Scaling: Doubles easily. Use a larger pot if needed.
- Troubleshooting: If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in. Simmer until thickened.
Want to level up this recipe?
High-quality curry powder — Makes all the difference in flavor → Check price on Amazon
Cozy Filipino Style Chicken Curry with Coconut Milk
Ingredients
Main Ingredients
- chicken thighs
- coconut milk
- curry powder
- onion
- garlic
- ginger
Seasonings
- curry powder
- turmeric
- garam masala
- fish sauce
- sugar
- salt
Optional Toppings
- fresh cilantro
- green onions
- crushed peanuts
Instructions
- Sauté onion, garlic, and ginger: Cook until fragrant and onions are translucent.
- Add spices and chicken: Stir to coat chicken in spices. Cook until browned.
- Add coconut milk and simmer: Cover and let it simmer for 20-25 minutes until chicken is cooked through.
- Blend and serve: Use an immersion blender to smooth out the sauce. Serve over steamed rice and garnish with fresh cilantro and green onions.
Notes
- Chef tip: For a thicker sauce, simmer uncovered for a few more minutes.
- Best substitution: Use chicken breasts instead of thighs if preferred.
- Make-ahead: Prepare the night before and refrigerate. Reheat on the stove over medium heat.
- Scaling: Doubles easily. Use a larger pot if needed.
- Troubleshooting: If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in. Simmer until thickened.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes
- Microwave reheat: Reheat in the microwave for 2-3 minutes
- Make ahead: Can be made ahead and reheated
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 28g
- Carbs: 15g
- Fiber: 2g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Filipino Style Chicken Curry with Coconut Milk FAQs
Yes, it reheats well. Make ahead and store in the fridge for up to 4 days or freeze for up to 3 months.
Overcooking can cause the chicken to dry out. Make sure to simmer until just cooked through and not overcooked.
No, this recipe is best made on the stove or in a slow cooker. The air fryer is not suitable for this dish.
A mix of turmeric, coriander, cumin, and chili powder can be used as a substitute.
Yes, cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
A Warm Final Note
I can’t wait for you to try Cozy Filipino Style Chicken Curry with Coconut Milk and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
