Filipino Yellow Chicken Curry

This creamy Filipino yellow curry chicken brings together tender bone-in chicken with aromatic spices, coconut milk, and hearty vegetables in one comforting pot. With its rich golden color and perfectly balanced flavors, this dish transforms simple ingredients into an irresistible meal that pairs beautifully with steamed rice.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 425kcal

Equipment

Chopping Board

Chef's Knife

Dutch Oven

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

Start with less curry powder and fish sauce, then adjust to your taste preference as the dish simmers

Bone-in chicken pieces provide more flavor, but boneless thighs can be substituted with reduced cooking time

For extra richness, reserve 2-3 tablespoons of coconut milk to stir in just before serving

This curry tastes even better the next day as flavors continue to develop

Garnish with fresh green onions or cilantro for added color and freshness

Sweet potatoes can be substituted for regular potatoes for a different flavor profile

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months

Nutrition