Yellow Chicken Curry with baby gold potatoes is comfort food at its finest! This method for Thai curry can be ready in about 45 minutes or less.
Serve this curry over basmati rice with a side of naan for a delicious meal.
author’s note
The Curry That Got A Dramatic Review!
This might just be my favorite curry recipe ever.
I already loved it when I was testing it, but the true confirmation came when my sister took some leftovers home to her husband. After one bite, he texted me, “That curry was frickin’ awesome. I have been reborn. I am a new man.”
And honestly, that is exactly the kind of energy I want from a bowl of curry.
I wanted this recipe to taste bold and layered, but still be doable on a weeknight. So instead of making a homemade curry paste, this recipe starts with store-bought yellow curry paste and builds flavor from there with garlic, ginger, coriander, curry powder, coconut milk, chicken stock, lime, cilantro, and a little sugar.
One thing to note: It is spicy! Yellow Chicken Curry definitely packs some heat—which makes me love it even more. However, if you aren’t a spice-lover, I recommend trying this Coconut Curry Chicken instead. It’s a similar recipe but much milder.
How To Make Yellow Chicken Curry
- Prep: Dice onion, garlic and ginger, cut potatoes and chicken into bite-sized pieces.
- Start curry: Sauté onion, garlic, and ginger in oil. Add seasonings. Stir in potatoes.
- Simmer: Add coconut milk and stock. Simmer until potatoes are tender.
- Cook chicken: Toss chicken with cornstarch and seasoning. Sear in a pan, then add to curry to finish cooking.
- Finish: Stir in sugar, cilantro, lime juice, and fish sauce (if using). Enjoy!
Featured Comment
I absolutely LOVE this curry! It’s now a requested favorite at my home. It’s flavorful, simple and filling. I didn’t change a thing. It’s absolutely perfect and I’m so happy I found it. Thank you!
– Mary
What Is Yellow Curry Paste?
The true star of this recipe is yellow curry paste. The paste has ginger, garlic, curry powder, turmeric, cilantro, lemongrass, cumin, and dried red chiles, which combine to deliver a flavor-packed (and spicy) sauce.
It can, however, be difficult to find. I’d recommend calling your store in advance to see if they carry it. You can also make your own, or order if from Amazon; here’s the exact paste I get.
Quick Tip
The turmeric in curry is brilliantly yellow. To keep storage containers from turning equally brilliant, use glass, ceramic or disposable material for leftovers!
Freezing The Leftover Yellow Curry Paste
If you get a big container of yellow curry paste, you’ll probably want to freeze the leftovers if you aren’t making Yellow Chicken Curry every night (and if you are, I don’t blame you!).
To freeze leftover curry paste, spoon it into ice cube trays and freeze 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.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
The yellow chicken curry will thicken as it sits, so add a splash of chicken stock, coconut milk, or water when reheating. Warm gently on the stovetop or in the microwave.
This recipe is great for meal prep because the flavors get even better after a day in the fridge.
Serve Yellow Chicken Curry With:
Side Dishes
How To Make White Rice (Baked!)
Salads
Asian Cucumber Salad
Side Dishes
Roasted Brussel Sprouts
Green Salads
Garden Salad
Yellow Chicken Curry
Video
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 tablespoon 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 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!)
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious as-is. Thank you Chelsea!!!
Yay! I’m so thrilled this was a hit! Thanks Jenn!
Can this be done in a slow cooker
Hey J, I haven’t tested this in the crockpot yet, so I can’t give you exact instructions. I’ll add it to my list of things to test and get back to you!