Yellow Chicken Curry
Yellow Chicken Curry with baby gold potatoes is comfort food in a bowl! Packed with tender chicken, creamy potatoes, and rich coconut milk, this dish delivers big flavors with minimal effort. Ready in just 45 minutes!
Servings: 4 servings
Cost: $5.21
Equipment
- Large, deep pan
Ingredients
- 3 tablespoons coconut oil divided
- 1/2 cup diced yellow onion 1/2 medium onion
- 1-1/2 teaspoons minced garlic 3 cloves
- 1 tablespoons finely minced ginger from a 1 and 1/2-inch piece
- 2 teaspoons yellow curry powder divided
- 1/4 cup yellow curry paste see note 1
- 2 teaspoons ground coriander
- 1 pound baby gold potatoes
- 1 (13.6-ounce) can coconut milk lite not recommended
- 1 cup chicken stock
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1/2 teaspoon cornstarch
- Salt and pepper
- 1-1/2 teaspoons granulated sugar
- 1/4 cup cilantro diced
- 1 tablespoon lime juice
- 2 teaspoons fish sauce optional
- Cooked basmati rice to serve with
- Naan bread to serve with
Instructions
- Dice onion, mince garlic, and mince ginger. (I peel the ginger with a spoon or vegetable peeler and then finely mince it.) Chop potatoes into bite-sized pieces so they cook properly—I cut each baby Yukon gold potato in 6 to 8 pieces depending on the size of the potato.
- Heat 2 tablespoons coconut oil in a large, deep pan over medium-high heat. Add onion and sauté 3–5 minutes, until onions begin to brown. Add garlic and ginger. Stir to coat everything with the oil. Lower heat and add 1 and 1/2 teaspoons curry powder, curry paste, and coriander. Stir often for 2–3 minutes or until lightly toasted and fragrant. Add potatoes and stir to coat 1 minute.
- Pour in coconut milk and chicken stock. Scrape the bottom of the pan periodically and press all potatoes into the liquid. Bring to a rapid simmer (over medium heat; it should be bubbling at the edges but not boiling) and cook 20–30 minutes, stirring occasionally. Potatoes should be fork tender and sauce reduced; this happens at around 20–22 minutes for me. Add additional chicken stock if sauce is reducing too quickly and potatoes aren’t getting tender—this could mean you may need to reduce heat a little. Alternatively, increase heat slightly if potatoes aren’t getting tender and the sauce isn’t reducing. Add sugar, cilantro, and lime juice (adjust these ingredients to personal preference). If desired, add fish sauce.
- Meanwhile, cube chicken into bite-sized pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate pan, add remaining 1 tablespoon coconut oil and heat over high heat. Add chicken and cook, stirring occasionally, until mostly cooked through, about 4–7 minutes depending on the size of chicken chunks. Watch carefully to avoid overcooking, which leads to dry/bland chicken. Add the mostly cooked chicken to the curry and finish cooking for the last 1–2 minutes.
- Remove curry from heat. Taste and adjust seasonings (more salt and pepper if needed). Serve over cooked rice with warmed naan bread. (Rice and naan bread definitely help curb some of the heat from this curry!)
Video
Notes
Note 1: Yellow curry paste is surprisingly difficult to find in most stores; call ahead to check. You can always make your own curry paste or buy on Amazon (what I do). I get Mae Ploy® Yellow Curry Paste.
Storage: You can freeze leftover curry paste by spooning it into ice cube trays and freezing until solid. Transfer your curry “cubes” into a freezer-safe container and freeze for up to 3 months. Thaw cubes as needed overnight in the fridge.
Nutrition
Serving: 4servings | Calories: 551kcal | Carbohydrates: 30g | Protein: 31g | Fat: 36g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 489mg | Potassium: 1298mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2453IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 6mg