Yellow Curry Chicken Recipe

RatingDifficultyBeginner

?Yellow Curry Chicken is a recipe that is made with chicken that is cooked in a curry sauce. The sauce is made with a variety of different spices, including turmeric, cumin, and coriander. The chicken is usually cooked in a mixture of coconut milk and water, and it is served over rice.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
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 1 lb Chicken breast meat (boneless, skinless) cut in bite-size pieces
 2 c -TO
 3 c Fresh veggies - mushrooms, asparagus, - onions, zucchini, ...
 2 Potatoes; peeled and - cut in pieces, pre-cooked
 2 Carrots; cut in bite-size - pieces, pre-cooked OR- half this amount
 ½ c Frozen peas (approximately)
 2 tb Vegetable oil - (less if desired)
 1 tb Red curry paste
 14 oz Coconut milk
 4 tb Fish sauce (less if desired)
 1 ds Salt
 2 tb Sugar (less if desired)
 1 tb Yellow curry powder
 ½ c Water or chicken stock
 ½ Bay leaf


1

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.

2

1. Cut boneless, skinless chicken breast into bite-size pieces.

3

2. Wash and cut fresh vegetables into bite-size pieces.

4

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy.

5

4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes.

6

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.

7

6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two.

8

7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.

9

8. Serve (with jasmine rice...).

CategoryCuisine

Ingredients

 1 lb Chicken breast meat (boneless, skinless) cut in bite-size pieces
 2 c -TO
 3 c Fresh veggies - mushrooms, asparagus, - onions, zucchini, ...
 2 Potatoes; peeled and - cut in pieces, pre-cooked
 2 Carrots; cut in bite-size - pieces, pre-cooked OR- half this amount
 ½ c Frozen peas (approximately)
 2 tb Vegetable oil - (less if desired)
 1 tb Red curry paste
 14 oz Coconut milk
 4 tb Fish sauce (less if desired)
 1 ds Salt
 2 tb Sugar (less if desired)
 1 tb Yellow curry powder
 ½ c Water or chicken stock
 ½ Bay leaf

Directions

1

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.

2

1. Cut boneless, skinless chicken breast into bite-size pieces.

3

2. Wash and cut fresh vegetables into bite-size pieces.

4

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy.

5

4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes.

6

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.

7

6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two.

8

7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.

9

8. Serve (with jasmine rice...).

Yellow Curry Chicken Recipe

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