Filipino Chicken Curry – Easy Creamy Ulam Recipe

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What is Chicken Curry?

Chicken Curry is a classic Filipino comfort dish made by simmering chicken pieces in a creamy coconut milk–based sauce flavored with curry spices and vegetables. Compared to other international versions, the local style is gentler and richer, making it family-friendly and madaling ma-enjoy kahit ng kids. Similar to other saucy chicken favorites like Chicken Afritada, this dish is all about tender meat, flavorful sauce, and lutong-bahay comfort.

Why Masarap?

Masarap ang Chicken Curry dahil sa balance ng lasa at texture. The coconut milk creates a rich, velvety sauce habang ang curry powder nagbibigay ng warm aroma without overpowering spice. Juicy chicken, soft potatoes, and crisp bell peppers come together for a dish that feels filling, satisfying, at parang may yakap ng nanay sa bawat subo.

Best Enjoyed For

This chicken curry dish is best enjoyed for lunch or dinner, especially when served with bagong saing na kanin and shared with family around the table—yung tipong ulam na nakakabusog at mas masarap kapag sabay-sabay kinakain.

Ingredients

2 ½ lbs chicken, cut into serving pieces
1 pack Knorr Ginataang Gulay Mix (45 grams)
2 baking potatoes, cubed
2 red bell peppers, sliced into squares
¾ cup celery, chopped
2 red onions, chopped
3 cloves garlic, chopped
1 ½ tablespoons curry powder
3 long green chili peppers
4 tablespoons cooking oil
2 cups water
1 ½ teaspoons fish sauce
¼ teaspoon ground black pepper

How to Cook Chicken Curry

Heat the oil in a deep pot over medium heat.
Lightly fry the chicken pieces for about 1½ to 2 minutes per side until lightly browned, then remove and set aside.
In a separate bowl, dissolve the coconut milk mix in 2 cups of water and stir until smooth.
Using the same pot, sauté the onions and garlic until aromatic.
Add the chopped celery and cook until slightly tender.
Pour in the prepared coconut milk mixture and bring to a gentle boil.
Stir in the curry powder until fully blended into the sauce.
Return the chicken to the pot, cover, and simmer over medium heat for 30–35 minutes or until tender.
Add the potatoes, red bell peppers, and green chilies. Cover and cook for another 5–8 minutes until the vegetables are cooked through.
Season with fish sauce and ground black pepper, then stir gently before turning off the heat.

Serving Suggestions

This creamy Chicken Curry is best paired with steamed white rice so the sauce doesn’t go to waste. For a more complete meal, serve it alongside a crispy side dish like Lumpiang Shanghai to add texture and contrast to the creamy ulam.

Storage Tips

Let the curry cool completely before storing.
Keep in an airtight container and refrigerate.
Best consumed within 2–3 days for best flavor and quality.
Reheat slowly over low heat to maintain the creamy texture.

Frequently Asked Questions

Can boneless chicken be used?

Yes, boneless chicken works well, but bone-in cuts give a richer, deeper flavor to the sauce.

Is this dish spicy?

Filipino-style chicken curry is generally mild. The long green chilies add aroma more than heat and can be adjusted or removed.

Can this be cooked ahead of time?

Yes. Like many coconut-based dishes, the flavors develop more after resting, making it great for advance cooking.

What dishes are similar to this?

If you enjoy creamy, comforting ulam, you might also like Filipino Chicken Curry variations featured on Sarap Diaries, each with slight differences in spice and richness.

Why Chicken Curry Deserves a Spot on the Weekly Menu

Chicken Curry remains a staple in many Filipino homes because it’s practical, flavorful, and easy to customize. With simple ingredients and straightforward steps, it’s ideal for everyday cooking without sacrificing taste.

Whether served for a relaxed family lunch or a comforting dinner, this dish delivers the kind of warmth and satisfaction that Sarap Diaries celebrates—simple, hearty, at talagang masarap.