One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and easy Filipino chicken curry featuring tender chicken, colorful bell peppers, and creamy coconut milk all cooked in one pot. This filipino ready in about 45 minutes pairs (13.5 oz) coconut milk, medium, chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 5 Filipino cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large deep skillet over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
  2. Step 2: Stir in 2 1/2 tbsp yellow curry powder and cook for 1 minute to bloom the spices. Add 1.5 lbs boneless chicken thighs cut into pieces and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 3/4 cup water, stirring to combine. Add 2 diced potatoes and season with 1 1/2 tbsp fish sauce, 1/2 tsp black pepper, and salt to taste.
  4. Step 4: Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
  5. Step 5: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stirring to incorporate. Cook uncovered for an additional 5 minutes until the peppers are slightly softened but still vibrant.
  6. Step 6: Taste and adjust seasoning as needed. Serve hot with steamed rice or your favorite grain.

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Frequently asked questions

How long does One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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