Traditional Filipino Chicken Curry with Evaporated Milk and Vegetables

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

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A rich and creamy Filipino chicken curry made with evaporated milk, coconut milk, tender chicken, and hearty vegetables like potatoes and carrots. This Filipino recipe, ready in about 70 minutes, pairs vegetable oil, garlic cloves, minced, medium onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Filipino cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 4 minced garlic cloves, 1 sliced medium onion, 1 chopped celery stalk, and 1 inch minced fresh ginger; sauté for 4-5 minutes until onion is soft and fragrant.
  2. Step 2: Add 2 lbs chicken drumsticks with skin to the pot; cook for 7-8 minutes, turning occasionally until chicken is lightly browned.
  3. Step 3: Stir in 3 tbsp curry powder and cook for 1 minute to release the aroma.
  4. Step 4: Add 3 peeled and quartered medium potatoes and 2 peeled and chopped large carrots.
  5. Step 5: Pour in 1 1/2 cups coconut milk, 1/2 cup evaporated milk, and 1 cup water; bring to a gentle boil.
  6. Step 6: Reduce heat to low, cover, and simmer for 40 minutes or until chicken is tender and vegetables are cooked through.
  7. Step 7: Season with 2 tbsp fish sauce, salt to taste, and 1/2 tsp black pepper; stir well and cook uncovered for 5 more minutes until sauce thickens slightly.

Frequently asked questions

How long does Traditional Filipino Chicken Curry with Evaporated Milk and Vegetables take to make?

Total time is about 70 minutes (20 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 Traditional Filipino Chicken Curry with Evaporated Milk and Vegetables?

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 vegetable oil from drying out.

Can I substitute ingredients in Traditional Filipino Chicken Curry with Evaporated Milk and Vegetables?

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 Traditional Filipino Chicken Curry with Evaporated Milk and Vegetables 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 Traditional Filipino Chicken Curry with Evaporated Milk and Vegetables?

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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