Creamy Homestyle Filipino Yellow Curry Chicken Recipe
I’m convinced that once you smell this creamy Filipino yellow curry bubbling away in your kitchen, you’ll understand why comfort food exists. The way tender chicken mingles with coconut milk and warming spices creates something that’s part hug, part culinary adventure. Sure, I might be slightly obsessed with one-pot meals that don’t require a culinary degree, but this curry proves that simple ingredients can create magic when you know the right tricks.
Why You’ll Love this Creamy Homestyle Filipino Yellow Curry Chicken
Comfort food doesn’t get much better than this creamy Filipino yellow curry chicken. I mean, what’s not to love about tender chicken swimming in rich coconut milk with warming spices?
This recipe hits all the right notes. The curry powder brings earthy warmth, while coconut milk creates that silky, luxurious sauce you’ll want to drink with a spoon.
Fish sauce adds that umami punch that makes everything taste more like itself. Plus, it’s practically foolproof. Toss everything in one pot, let it simmer, and you’ve got dinner that tastes like you spent hours laboring over it.
What Ingredients are in Creamy Homestyle Filipino Yellow Curry Chicken?
This Filipino yellow curry chicken keeps things invigoratingly simple when it comes to ingredients. You won’t need to hunt down any exotic spices or make a special trip to three different stores, which honestly is half the battle when you’re craving comfort food on a Tuesday night.
Most of these ingredients are probably hanging out in your kitchen already, just waiting for their moment to shine. The beauty lies in how these everyday players come together to create something that tastes way more complex than the sum of its parts.
Ingredients:
- 2 pounds chicken (thighs or drumsticks, bone-in)
- 2 tablespoons vegetable oil
- ½ cup diced onion
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons yellow curry powder
- 1 tablespoon fish sauce
- 1 can coconut milk (about 15 ounces)
- 1 cup chicken stock
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- Salt, black pepper, and paprika to taste
Ingredient Notes:
Let’s talk chicken first. Dark meat is your friend here – those thighs and drumsticks stay juicy and tender through the long simmer, while chicken breasts might turn into sad, dry hockey pucks. Trust me on this one.
The coconut milk does most of the heavy lifting for that creamy, dreamy sauce. Full-fat is the way to go because we’re not here to compromise on richness. Light coconut milk is like ordering a diet soda with your double cheeseburger – what’s the point.
Fish sauce might seem intimidating if you’ve never used it before, but think of it as the secret weapon that makes everything taste more like itself. Just a tablespoon transforms the whole dish from good to “where has this been all my life.” You can find it in the Asian section of most grocery stores, and one bottle lasts forever.
For the curry powder, any good-quality yellow curry powder will work beautifully. No need to get fancy unless you want to, though freshly ground spices always make a difference if you’re feeling ambitious.
How to Make this Creamy Homestyle Filipino Yellow Curry Chicken
Making this Filipino yellow curry chicken is one of those wonderfully forgiving processes where you basically throw everything in a pot and let time work its magic. The technique is straightforward, but a few small details make all the difference between good and absolutely soul-satisfying.
Start by heating 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want something with thick walls that distributes heat evenly, because nobody likes hot spots that turn your beautiful chicken into charcoal on one side and pale sadness on the other.
Brown your 2 pounds of chicken pieces on all sides until they develop a gorgeous golden crust. This takes about 6-8 minutes total, and resist the urge to move them around too much – let them do their thing. The browning isn’t just for looks; it’s building layers of flavor that’ll make your curry infinitely better. Once they’re beautifully bronzed, remove the chicken and set it aside on a plate.
In the same pot with all those lovely browned bits, add your ½ cup of diced onion. Sauté for about 3-4 minutes until it starts getting soft and translucent. Then add your 3 minced garlic cloves and 1-inch piece of minced fresh ginger. Cook this aromatic trio for another minute or so, stirring constantly because garlic goes from perfect to bitter in about two seconds if you’re not paying attention.
Now comes the moment where your kitchen starts smelling like absolute heaven. Add 2 tablespoons of yellow curry powder to the pot and stir it around with the aromatics for about 30 seconds. This step, called blooming the spices, wakes up all those dormant flavors and makes them sing. Your curry powder should smell warm and toasty, not raw or dusty.
Return your browned chicken to the pot like you’re welcoming an old friend home. Add your 2 cubed potatoes, 2 chopped carrots, and 1 chopped red bell pepper, followed by 1 tablespoon of fish sauce.
Pour in your entire can of coconut milk (about 15 ounces) and 1 cup of chicken stock. Give everything a gentle stir to combine, being careful not to break up your lovely vegetables.
Bring the whole gorgeous mess to a gentle simmer, then reduce the heat to low and cover the pot. Let it bubble away peacefully for 30-45 minutes, until your chicken is falling-off-the-bone tender and your vegetables yield easily to a fork. Stir occasionally to make sure nothing’s sticking to the bottom, but otherwise just let it do its thing.
During the last few minutes of cooking, taste and adjust your seasoning with salt, black pepper, and paprika. This is where you make it yours – some people like it saltier, others want more heat, and that’s perfectly fine. The beauty of this dish is how it adapts to your taste buds.
When everything is tender and the sauce has thickened to a lovely, creamy consistency that coats the back of a spoon, you’re ready to serve. The whole house should smell like a warm hug by now, and honestly, that’s half the reward right there.
Creamy Homestyle Filipino Yellow Curry Chicken Substitutions and Variations
While this Filipino yellow curry recipe is pretty fantastic as written, let’s be honest – we don’t all have perfectly stocked pantries, and sometimes you need to work with what you’ve got.
No coconut milk? Heavy cream works, though you’ll lose that subtle sweetness.
Out of fish sauce? Soy sauce plus a pinch of anchovy paste saves the day.
I love swapping vegetables based on what’s lurking in my crisper drawer. Green beans, sweet potatoes, or eggplant all play nicely here.
Chicken breast works too, just reduce the cooking time so it doesn’t turn into rubber.
What to Serve with Creamy Homestyle Filipino Yellow Curry Chicken
Four simple words: serve it over rice. I mean, come on, what else would you do with this creamy, golden masterpiece?
Jasmine rice soaks up that coconut curry sauce like a dream.
But let’s get wild here. I’m talking garlic naan for dunking, crispy lumpia on the side, or even some pickled vegetables to cut through all that richness.
Fresh cucumber salad? Perfect palate cleanser. Steamed broccoli adds color and pretends you’re being healthy.
Sometimes I’ll throw together quick pickled radishes because, honestly, the tangy crunch against creamy curry is pure magic.
Final Thoughts
Look, I’ll be honest with you – this Filipino yellow curry chicken isn’t just another recipe to add to your weekly rotation.
It’s comfort food that’ll make your kitchen smell like heaven and your family think you’ve been secretly taking cooking classes.
The beauty lies in its simplicity. You don’t need fancy techniques or exotic ingredients you can’t pronounce.
Just basic pantry staples and a little patience while everything simmers together.
Trust me, once you nail this recipe, you’ll find yourself craving that creamy, aromatic goodness more often than you’d expect.
Filipino Yellow Chicken Curry
Equipment
Ingredients
- 2 lb chicken thighs/drumsticks, bone-in
- 2 tbsp vegetable oil
- ½ cup diced onion
- 3 cloves garlic minced
- 1- inch ginger peeled and minced
- 2 tbsp yellow curry powder
- 1 tbsp fish sauce
- 1 can coconut milk about 15 oz
- 1 cup chicken stock
- 2 medium potatoes peeled and cubed
- 2 carrots peeled and chopped
- 1 red bell pepper chopped
- Salt to taste
- Black pepper to taste
- Paprika to taste
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Fry chicken pieces until golden brown on all sides. Remove chicken and set aside.
- In the same pot, sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and ginger, cooking for another minute until fragrant.
- Add yellow curry powder, salt, black pepper, and paprika. Cook for 30 seconds, stirring constantly to prevent burning.
- Return the browned chicken to the pot. Add cubed potatoes, chopped carrots, red bell pepper, fish sauce, coconut milk, and chicken stock.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until chicken is fully cooked and vegetables are tender.
- Adjust seasoning with additional curry powder, fish sauce, salt, and pepper to taste. Garnish as desired and serve with steamed rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It Later?
Yes, I’d recommend making this curry ahead since flavors develop beautifully overnight. Store it refrigerated for up to three days, then reheat gently on stovetop, adding coconut milk if needed.
How Long Does Leftover Filipino Yellow Curry Chicken Stay Fresh in the Refrigerator?
I’d store your leftover Filipino yellow curry chicken in the refrigerator for up to 3-4 days. I recommend keeping it in an airtight container and reheating thoroughly before serving again.
Can I Freeze This Curry and What’s the Best Way to Thaw It?
Yes, I’d freeze this curry for up to three months. I’ll thaw it overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally to prevent separation of the coconut milk.
What’s the Difference Between Filipino Curry and Thai or Indian Curry?
I’ll explain the key differences between these curry styles. Filipino curry uses coconut milk and fish sauce, creating milder flavors. Thai curry’s spicier with lemongrass, while Indian curry relies heavily on complex spice blends.
Can I Use a Slow Cooker or Instant Pot for This Recipe?
I’ll adapt this recipe for both appliances. For slow cooker, brown chicken first, then add everything and cook 4-6 hours on low. For Instant Pot, use sauté function, then pressure cook 15 minutes.