How to Make the BEST Filipino Chicken Curry

How to Make the BEST Filipino Chicken Curry Welcome back to our kitchen! Learn how to make an elevated Filipino-style Chicken Curry with crispy skin and a deeply flavorful, rich coconut sauce! Most traditional recipes boil the chicken directly in the liquid, resulting in soggy skin. In this recipe, we roast and simmer the chicken skin-side up, using a simple oven broiler trick to keep the skin golden and crispy while building a rich, caramelized onion and coconut curry base For other lunch ideas    • The Secret to Extra-Thick Beef Caldereta (...   INGREDIENTS / ZUTATEN The Protein & Marinade / Fleisch & Marinade • 4–5 Chicken Thighs (bone-in, skin-on) / Hähnchenoberschenkel (mit Knochen & Haut) • 1/2 tsp Black Pepper / Schwarzer Pfeffer • 1–2 tsp Patis (Fish Sauce) / Fischsoße (für die erste Würzung) Aromatics & Spices / Aromaten & Gewürze • 1 large Yellow or White Onion, thinly sliced / Große Gelbe oder Weiße Zwiebel (in dünne Streifen) • 5 cloves Garlic, minced / Knoblauchzehen (gehackt) • 1 tsp Bagoong Alamang (Shrimp Paste) / Garnelenpaste • 1.5 tbsp Yellow Curry Powder Madras / Gelbes Currypulver Madras • 1 tsp Turmeric Powder / Kurkuma • 1–2 tsp Fish Sauce (Patis) / Fischsoße Liquid Base & Vegetables / Flüssigkeit & Gemüse • 1 can (250ml) Coconut Milk / Dose Kokosmilch • 200 ml Water + 1 tsp Chicken Broth Powder (mixed) / Wasser + 1 TL Hühnerbrühe-Pulver (verrührt) • 3 medium Yukon Gold or Red Potatoes (cubed) / Mittelgroße Kartoffeln (in ca. 2,5 cm Würfel) • 2 medium Carrots (thick roll-cut / oblique) / Mittelgroße Karotten (in schräge, dicke Stücke) • 1 Red Bell Pepper (chopped into 1-inch squares) / Rote Paprika (in ca. 2,5 cm Stücke) • Pinch of Sugar (to balance, optional) / Prise Zucker (zum Ausgleichen, optional) • Extra Patis (if needed) / Zusätzliche Fischsoße (nach Bedarf) • 1–2 tsp Fresh Lemon Juice (at the end) / Frischer Zitronensaft (zum Schluss zum Abrunden) Step-by-Step Cooking Guide Step 1: Prep & Crispy Sear 1. Pat chicken pieces dry with paper towels. Season lightly with black pepper and 1 tsp patis. Marinate for 30 mins. 2. Place a pan over medium-high heat. Lay chicken skin-side down. Render and sear for 6–8 minutes until dark golden brown and crispy. Flip for 1 minute, then transfer chicken to a plate. Keep the rendered chicken fat in the pan. Step 2: The Caramelized Onion Base 1. Drop the sliced onions directly into the hot chicken fat 2. Cook over medium heat for 10–12 minutes, stirring occasionally. When the pan gets dry, add a bit of oil. Cook until jammy and golden brown. Step 3: Bloom the Spices & Umami 1. Push onions to the side. Add minced garlic and 1 tsp bagoong (shrimp paste). Fry for 1 minute until fragrant. 2. Stir in curry powder and turmeric powder. Toast in the fat with the onions and garlic for 20-30 seconds to unlock the flavors. (low heat, don't burn it) Step 4: The 20-Minute Chicken Braise 1. Pour in the coconut milk and your 200mL of chicken broth (water + chicken powder). Stir to combine into a smooth sauce. 2. Nestle your 5 chicken pieces back into the pan skin-side UP, ensuring the sauce only reaches halfway up the chicken (keeping the skin dry). 3. Cover partially and gently simmer on low for 20 minutes. Step 5: Add the Veggies 1. Add the small-cubed potatoes, thick-cut carrots, and bell peppers, tucking them into the bubbling sauce around the chicken. 2. Cover and simmer for another 15 minutes until potatoes are fork-tender and carrots are soft-yet-firm. Step 6: Balance & Serve (Plus the Secret Hack!) 1. Add a splash of extra patis if you want more saltiness. Or sugar for sweetness. Turn off the heat. Stir in 1–2 tsp lemon juice and taste the sauce. 2. The Secret Oven Hack (Optional for YouTube): Transfer just the chicken pieces to a baking sheet. Pop under a preheated oven at 200°C (400°F) or high Broiler for 5 minutes until the skin crackles! 3. Spoon the rich curry sauce and tender veggies over warm rice, rest the crispy chicken right on top, and serve. Happy Cooking! 👩‍🍳 #filipinofood #chickencurry #easyrecipe #easydinner #coconutcurry #filipinofood #pinoyrecipe #asmrcooking