Filipino Style Chicken Curry

Coconut milk, turmeric & sweet potato dreams! This Filipino curry is a vibrant story in every bite. Spice up your life with this hidden gem! Filipino-style curry with a secret sweet potato twist. Forget bland, this dish is a flavor fiesta! #FoodieAdventures #PhilippinesOnMyPlate

Last weekend, a trip down memory lane led me back to an old blog post, one where my beloved Filipino Chicken Curry wasn’t quite doing itself justice. The grainy photo, a relic of my early blogging days, didn’t capture the vibrant soul of this dish. So, I decided to give it the makeover it deserved, a celebration of both flavor and history.

Filipino Chicken Curry, like many things in our vibrant culture, wears its influences on its sleeve. It carries the echo of the Indian curry, with its symphony of spices like turmeric, coriander, and cumin. But this is no mere copy; it’s a melody uniquely Filipino, a testament to the culinary creativity that weaves together heritage with local flavors.

Historians whisper tales of Sepoys, Indian soldiers who settled in the Philippines during the British occupation (1762-1764). Some believe they brought the spark of curry, the foundation upon which this beloved dish was built. But curry, in its essence, isn’t a singular dish; it’s a vibrant tapestry of flavors woven across India and Southeast Asia, united by aromatic spices.

For Filipinos, however, “curry” has become synonymous with a specific dish, one that embraces the Indian spice palette while adding its own unique twist. Coconut milk, with its creamy richness, steps in, softening the heat and adding a touch of sweetness. Potatoes and carrots lend a hearty base, while bell peppers and ginger add pops of color and zest. And then, there’s my wife’s secret weapon – sweet potatoes. Their subtle sweetness adds a layer of complexity that I can’t quite describe, only savor.

This Filipino Chicken Curry isn’t just a meal; it’s a story whispered on the tongue. It’s a testament to the beauty of cultural exchange, of flavors adapting and evolving to create something entirely new. It’s a dish that reminds me of family gatherings, of laughter echoing around a table laden with steaming bowls, of the comforting warmth that comes with sharing a meal steeped in history.

So, the next time you crave a taste of the Philippines, don’t just settle for generic curry. Dive into the vibrant world of Filipino Chicken Curry, a dish that’s as rich in history as it is in flavor. And who knows, you might just discover your own secret ingredient, your own twist on this culinary legacy.

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Filipino Style Chicken Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Coconut milk, turmeric & sweet potato dreams! This Filipino curry is a vibrant story in every bite


Units Scale
  • 1 kg chicken legs and thighs, chopped
  • 3 tbsp curry powder
  • 3 cups coconut milk
  • 3 medium sweet potatoes, quartered
  • 2 medium carrots, chopped
  • 1 large red capsicum (bell pepper), sliced
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 3 pcs curry leaves
  • freshly ground black pepper
  • fish sauce
  • oil
  • chopped coriander, to garnish


  1. In a pot heat oil then brown chicken on all sides, remove from pot then set aside
  2. Add garlic and onion, sauté for 1 minute
  3. Add 2 cups of coconut milk, sweet potatoes, carrots, curry leaves and chicken. Bring to a boil and simmer for 30 minutes.
  4. Add the curry powder, 1 cup coconut milk and red capsicum then simmer for 15 more minutes.
  5. Season with freshly ground pepper and fish sauce.
  6. Garnish with chopped coriander then serve.


13 Responses

  1. Wow, I’m so eager to try this curry. It looks delicious and I’ve never met a curry that either made me fall in love or burnt my lips off. 🙂

  2. I love curries…This chicken one looks hearty and quite inviting!!!

  3. chef mimi says:

    Aaahhhhh. This curry looks fabulous!

  4. Karen says:

    Your curry looks delicious. I need to redo some of my early photos, as well. 🙂

  5. This is perfect on lots of steamed white rice. Great holiday dish. Ang sarap! Thanks for sharing and the nice blog visit. Happy Holidays, Raymund to you and your family.

  6. Raymund this is surely the perfect warming curry this winter. I feel the same way about my old posts. I need to redo some of my old posts as well. Maybe something for the New Year… Take Care, BAM

  7. mjskit says:

    Sweet potatoes in a curry dish…not that’s an interesting twist on curry. It looks quite delicious!

  8. Jane says:

    i love chicken curry a whole lot. and when i have no coco milk around, I use evaporated milk instead. and I add a little bit of sugar. later, i’ll probably try use sweet potatoes cause it sounds interesting. 🙂

  9. Mary Ann says:

    I love chicken curry thanks for the recipe God bless

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