Yellow Chicken CurryFrom unswissmiss 8 years ago
- Yellow curry paste:
- 1 tsp cumin seeds shopping list
- 1 tsp coriander seeds shopping list
- 3 tsp yellow curry powder shopping list
- 2 tsp crushed red chili pepper shopping list
- 2 tsp salt shopping list
- 1/2 tsp ground ginger shopping list
- 1/4 tsp cinnamon shopping list
- 2 cloves shopping list
- 1 small onion, peeled and quartered shopping list
- 4 large garlic cloves shopping list
- 2 boneless chicken breasts (approx. 1 lb / 400 g) shopping list
- 2 Tbsp neutral vegetable oil, like canola or peanut shopping list
- 1 recipe yellow curry paste (see above) shopping list
- 1 can of coconut milk (14 oz / 400 mL) shopping list
- 4 medium waxy potatoes shopping list
- 1 red bell pepper shopping list
- 1/2 tsp sugar shopping list
- handful of fresh basil, preferably Thai (optional) shopping list
How to make it
- Make the curry paste.
- In a skillet over medium heat, toast the cumin and coriander seeds until fragrant, stirring frequently to prevent burning. This should take 2-3 minutes.
- Put the toasted seeds and all the other paste ingredients into a blender. Add 1-2 Tbsp of water to help the ingredients mix better. Process until smooth, scraping down the sides with a spatula as necessary. Set aside.
- Prep the ingredients:
- Cut the chicken breasts into cubes of approximately 1 in / 3 cm. Set aside in a prep bowl.
- Wash and peel the potatoes. Cut into 1/2 in / 1 cm dice. Set aside in a second prep bowl.
- Wash and trim the red pepper. Halve the pepper, cut each half into strips lengthwise, and then halve the strips cross-wise. Set aside in a third prep bowl.
- Make the curry:
- In a large skillet, heat the oil over high heat until it shimmers. Add the chicken, sprinkle liberally with salt, and saute just until the point no pink remains. Transfer the chicken pieces back into the prep bowl and set aside.
- Reduce the heat to medium. Scrape in the curry sauce from the blender jar (be careful - it may splatter if the pan is too hot). Stirring constantly, cook until the liquid evaporates and only a fragrant, golden brown paste remains, 3-4 minutes.
- Carefully pour in half a can of coconut milk and stir until the curry paste is dissolved.
- Add the potatoes, the rest of the coconut milk, and the sugar. Heat until the coconut milk begins to bubble.
- Reduce the heat to medium-low. Simmer until the potatoes are tender, 10-15 minutes.
- Add the chicken, any accumulated juices in the bowl, and the red pepper. Stir to coat with curry sauce, and simmer 5 minutes, or until the chicken is just done.
- Taste, adding more salt if desired.
- If desired, garnish with basil before serving.
- Pass jasmine rice alongside.
People Who Like This Dish 20
The Cookunswissmiss Basel, CH
The Rating3 people
This was really good! I would add less salt next time. I halved the red chili pepper and added a little more sugar and carrots and it was PERFECT. I'll totally make it again.yentroc in loved it
This was really good. Better then most curry chicken I've had in restaurants.maccrackalackin in san jose loved it
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