I always love the way my kitchen fills with the aroma of Filipino Chicken Curry (Ginataang Manok sa Curry) simmering on the stove. It instantly brings me back to lunches at my Lola’s house. I’ve been cooking this recipe for over a decade now, and let me tell you, this isn’t just another curry dish.
Every time I serve this creamy, golden curry sauce over hot rice, watching my family fight over the last potato piece that’s perfectly soaked up all that gata-curry goodness, I’m reminded why this is my absolute go-to recipe when I want to make any day feel special.
I’ve tested countless versions over the years (my poor husband had to eat curry for weeks!), but this recipe right here, it’s the perfect balance of creamy gata, tender chicken and that distinctive Filipino curry flavor that’s not too spicy but definitely packed with sarap.
You don’t need to be a chef to make this. If I could master this Filipino chicken curry recipe as a newlywed who once burned rice, you absolutely can, too! Forget about intimidating Indian or Thai curries, this Filipino version is your friendly introduction to curry cooking, and I promise it’ll become your new favorite way to upgrade boring chicken nights.
Why You’ll Love This Recipe
- Foolproof Method: Step-by-step instructions even beginners can follow
- One-Pot Wonder: Minimal cleanup required
- Budget-Friendly: Uses accessible ingredients
- Make-Ahead Friendly: Tastes even better the next day
- Versatile: Easy to adjust spice levels
- Family-Approved: A crowd-pleasing comfort dish
Filipino Chicken Curry (Ginataang Manok sa Curry)
Ingredients
- 3 lbs chicken manok, cut into serving pieces
- 1 cup coconut milk gata
- 1 cup water tubig
- 2 medium potatoes patatas, peeled and quartered
- 2 large carrots peeled and cubed
- 1 green bell pepper berdeng siling pangsigang
- 1 red bell pepper pulang siling pangsigang
- 1 onion sibuyas, cubed
- 3 cloves garlic bawang, minced
- 1- inch ginger luya, julienned
- 2 tablespoons curry powder
- 1 tablespoon fish sauce patis
- ¼ cup cooking oil mantika
- Salt and pepper to taste asin at paminta
Instructions
- Begin by patting the chicken pieces dry with paper towels (punasan ang manok gamit ang paper towel). Set aside.
- Prepare all your vegetables (maghanda ng mga gulay): Peel and quarter the potatoes, cube the carrots into similar sizes, slice the bell peppers into chunks, dice the onion, mince the garlic, and julienne the ginger. Having everything ready before cooking will make the process smoother (mas madali ang pagluluto kapag handa na ang lahat).
- Heat your cooking oil in a large pot over medium heat (180°C/350°F). Once hot, add the potatoes and cook until they develop a golden-brown crust, about 3-4 minutes per side. Remove and set aside (itabi muna).
- Using the same pot, cook the carrots until slightly tender, about 2-3 minutes. Remove and set aside with the potatoes.
- Quickly sauté the bell peppers for 1 minute, then remove and set aside with the other vegetables.
- Keep the pot at medium heat and add your diced onions. Cook them until they become translucent and fragrant (malinaw at mabango), about 2-3 minutes.
- Add the minced garlic and julienned ginger to the onions. Cook for another minute until you can smell their aroma (hanggang mabango).
- Add the chicken pieces to the pot. Cook until they turn lightly brown on all sides, about 5-7 minutes. Make sure to turn them occasionally for even cooking (ibaling-baling para pantay ang luto).
- Pour in the fish sauce (patis) and stir for one minute to distribute the flavor (pampalasa).
- Lower the heat to medium-low (160°C/320°F). Slowly pour in the coconut milk (gata) and water while gently stirring. Remember, gentle heat is key to prevent the coconut milk from curdling (dahan-dahan sa pagbubuhos ng gata para hindi maging buo-buo).
- Bring the liquid to a gentle simmer – you should see small bubbles, but it shouldn't be boiling rapidly). Cover the pot and let it cook for 20-25 minutes, or until the chicken is tender and easily pulls away from the bone.
- Return the potatoes and carrots to the pot. Add your curry powder while gently stirring to incorporate it evenly into the sauce (haluing mabuti para kumalat ang curry powder).
- Season with salt and pepper according to your taste (timplahan ng asin at paminta ayon sa gusto).
- Add the bell peppers last and let everything simmer uncovered for 5-7 minutes, or until the sauce has thickened to your desired consistency (hanggang lumapot ang sarsa).
- Your curry is ready when the sauce coats the back of a spoon and the oil has separated slightly on top, creating small orange droplets (handa na ang curry kapag kumakapit na ang sarsa sa kutsara at may kaunting mantika sa ibabaw).
- Serve hot with steaming white rice (mainit na kanin). The curry will taste even better the next day as the flavors continue to develop (mas sasarap pa kinabukasan).
- To store, let it cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. When reheating, do so gently over low heat (140°C/285°F) with a splash of water to maintain the sauce's consistency (painitin sa mahinang apoy at magdagdag ng kaunting tubig).
- For extra spiciness (kung gusto ng maanghang), you can add 1-2 chopped Thai chilies (sili) when you add the curry powder. Start with a small amount and adjust according to your heat preference (magsimula sa kaunti at dagdagan kung gusto pa ng mas maanghang).
Tips from Lola’s Kitchen
- For Tender Chicken (Para Lumambot ang Manok)
- Marinate chicken in kalamansi juice for 30 minutes before cooking
- Don’t rush the simmering process
- For Perfect Sauce (Para sa Tamang Sarsa)
- Never boil coconut milk rapidly to prevent curdling
- If sauce is too thin, remove lid and simmer to reduce
- For Better Flavor (Para sa Masarap na Lasa)
- Toast curry powder in a dry pan before using
- Use fresh coconut milk when possible
- Add lemongrass (tanglad) for extra aroma
Traditional Serving Suggestions
- Steamed white rice (sinangag for breakfast leftovers)
- Fresh banana heart achara
- Ensaladang mangga (green mango salad)
- Prito saging (fried plantains)
- Hot pandan tea
Troubleshooting Common Issues
- Curdled Coconut Milk
- Solution: Simmer gently, never boil
- Stir consistently in one direction
- Vegetables Too Soft
- Solution: Add firmer vegetables first
- Remove vegetables if sauce needs longer reduction
- Curry Too Mild
- Solution: Bloom curry powder in oil
- Add fresh chilies or chili powder
Ingredient Alternatives
- Chicken → Pork, shrimp, or tofu
- Fresh coconut milk → Canned coconut milk
- Fish sauce → Soy sauce or salt
- Bell peppers → String beans or eggplant
- Potatoes → Sweet potatoes or taro
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (without potatoes)
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
Variations
- Spicy Version
- Add 2-3 Thai chilies
- Include chili garlic sauce
- Seafood Curry
- Replace chicken with shrimp and fish
- Reduce cooking time to 10-15 minutes
- Vegetarian
- Use firm tofu and mushrooms
- Add more vegetables like cauliflower
Frequently Asked Questions
Q: Can I use boneless chicken? A: Yes, reduce cooking time by 10 minutes. Q: Why did my sauce curdle? A: High heat causes separation. Keep at gentle simmer. Q: Can I make it ahead? A: Yes, flavors improve overnight. Q: Is this spicy? A: Filipino curry is mild. Add chilies for heat. Q: Can I freeze leftovers? A: Yes, but potatoes may change texture.
Nutrition
The Story Behind Chicken Curry (Ginataang Manok sa Curry)
Filipino Chicken Curry represents the beautiful evolution of how foreign flavors become distinctly Filipino through local interpretation and ingredients. What makes this dish special isn’t its adherence to Indian or Thai curry traditions, but rather how it embraces a uniquely Filipino approach by incorporating creamy gata (coconut milk) and adjusting spice levels to suit the Filipino palate. Unlike its Asian counterparts, Filipino curry focuses on creating a rich, comforting sauce that’s perfect for kanin (rice) rather than emphasizing heat or complex spice blends.
The genius of Filipino chicken curry lies in its adaptability and simplicity—curry powder meets coconut milk in a harmonious blend that’s made distinctly local through the addition of potatoes, carrots, and bell peppers. Some families add evaporated milk or cheese for extra richness, a uniquely Filipino twist that makes the sauce even more luxurious. The vegetables aren’t mere additions; they absorb the curry-coconut sauce and become as cherished as the tender chicken pieces themselves. Local cooks often use Pare brand curry powder, creating that distinctive Filipino curry flavor that’s become familiar in households across the country.
Today, while international curry varieties become more accessible, Filipino chicken curry maintains its place as comfort food that perfectly represents how Filipino cuisine makes foreign dishes its own. Whether served at family gatherings or as a special weekday ulam, it demonstrates the Filipino talent for adaptation—creating something that feels both exotic and comfortingly familiar.
Remember: Perfect Filipino chicken curry isn’t about authenticity to other curry traditions—it’s about achieving that ideal sauce consistency where the coconut milk and curry blend into a rich gravy that’s just spiced enough to be interesting but still lets you appreciate the sweetness of the coconut milk.
