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Chicken Curry Recipe
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Filipino chicken curry recipe with patis (Fish suce)

This Filipino chicken curry recipe is already a Pinoy version that includes carrots, bell peppers, potatoes, and green peas.
Course Main Course
Cuisine Filipino
Keyword Chicken, Curry, Fish Sauce, Patis
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 486kcal
Author Joost Nusselder
Cost $8


  • 3 tbsp oil
  • 3 potatoes peeled, quartered, and fried
  • 1 lb chicken cut into serving pieces
  • 3 cloves garlic minced
  • 1 large onion quartered
  • 1 tbsp patis (fish sauce)
  • 3 tbsp curry powder
  • salt and pepper
  • 1 cup water
  • 1 red bell pepper  cut into big squares
  • 1 green bell pepper cut into big squares
  • 3 celery stalks cut 1–1/2” long
  • 1 cup coconut milk or evaporated milk


  • Pan fry potatoes. Set aside.
  • In the same pan, fry chicken pieces and brown a little.
  • Add garlic and onion. Sauté for a few minutes until soft.
  • Pour in patis and season with curry powder, salt, and pepper. Stir for 2 minutes.
  • Add water. Cover and bring to a boil. Lower the heat and add celery, bell peppers, and fried potatoes. Simmer for 3 minutes or until half done.
  • Add milk and stir occasionally. Cook for another 7 minutes (or less when using evaporated milk because the liquids will curdle).
  • Remove from heat and serve hot.


Calories: 486kcal