Recipe

Yellow Chicken Curry Recipe

Add Step-by-Step Photos	Unswissmiss / All my dishes 1 year, 10 months ago Mildly spicy, slightly sweet, and incredibly aromatic, this curry dish is a favorite in our household. The curry paste is a whiz to prepare in the blender, but the whole dish takes a bit of time to pull together. Pre-cut vegetables can reduce the coo... More Prep:15m Cook:30m Servings:4	Unswissmiss
	chicken thai easy comfort

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Fans

maccrackal

skylur

Ingredients

Yellow curry paste:

1 tsp cumin seeds

1 tsp coriander seeds

3 tsp yellow curry powder

2 tsp crushed red chili pepper

2 tsp salt

1/2 tsp ground ginger

1/4 tsp cinnamon

2 cloves

1 small onion, peeled and quartered

4 large garlic cloves

Curry:

2 boneless chicken breasts (approx. 1 lb / 400 g)

2 Tbsp neutral vegetable oil, like canola or peanut

1 recipe yellow curry paste (see above)

1 can of coconut milk (14 oz / 400 mL)

4 medium waxy potatoes

1 red bell pepper

1/2 tsp sugar

handful of fresh basil, preferably Thai (optional)

Directions

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.

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Comments

maccrackalackin 7 months, 2 weeks ago said:
This was really good. Better then most curry chicken I've had in restaurants.

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Alterations

skylur 9 months, 2 weeks ago said:
ALTERATIONS IN INGREDIENTS AND MEASUREMENTS
For those of you allergic to coconut (like my hubby), or just don't have coconut milk around the house just sub chicken broth for the coconut milk.

This was NOT mildly spicy. I added approx. 1/3 cup half n'half at the end to cut the spiciness. I would cut the amount of large garlic cloves in half next time because it ended up making the dish just a tad bitter and overwhelmingly spicy before the half n'half. I also increased the sugar to 1 tsp to help cut the bitterness as well.

Instead of putting the onion in the curry paste, I cut them into half moons and sauteed them with with the rest of the dish.

ALTERATIONS IN DIRECTIONS AND ORDER
Lastly, I threw the curry paste right in with the chicken. I was afraid it wouldn't cook. I put the onions and red bell pepper in after that. I also softened the potatoes in the microwave before adding it to the dish. Cover with plastic wrap and microwave 5 to 7 minutes.

Overall I like this recipe and will use it again with above alterations. Tres yummy!