Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and comforting Filipino chicken curry simmered with creamy coconut milk, tender potatoes, and warm spices. This filipino-inspired filipino ready in about 65 minutes pairs bone-in chicken thighs, (13.5 oz) coconut milk, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 50 min Serves 6 Filipino cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and 4 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent and the mixture is fragrant.
  2. Step 2: Stir in 3 tbsp yellow curry powder, cooking for 1 minute to release the spices' aroma. Add 2 lbs bone-in chicken thighs, browning them on all sides for 5-7 minutes.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, stirring to combine. Add 2 medium diced potatoes and 2 sliced carrots, then season with 2 tbsp fish sauce, 1/2 tsp black pepper, and salt to taste.
  4. Step 4: Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 40 minutes, stirring occasionally, until chicken is tender and potatoes are cooked through.
  5. Step 5: If using, stir in 1/2 cup green peas during the last 5 minutes of cooking. Adjust seasoning if needed and serve hot over steamed rice.

Frequently asked questions

How long does Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 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 Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes?

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 Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes?

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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