Yellow chicken curry
Savor the rich and aromatic flavors of our Yellow Chicken Curry featuring tender chicken thighs, creamy coconut milk, and a perfect blend of curry paste, brown sugar, and fish sauce. Paired with hearty potatoes and a refreshing cucumber peanut salad, this dish promises a delightful culinary experience. Easy to make and utterly delicious!
Cook time 50 min
Prep time 30 min
Ingredients:
5 potatoes1 tbsp olive oil
1 onion
12 chicken thighs
2 tbsp curry paste
2 tsp brown sugar
1 tbsp fish sauce
2 cups coconut milk
1/3 cup sugar
1/2 cup water
1 cucumber
2 tbsp vinegar
1 tbsp peanuts
2 red hot chili peppers
Yellow chicken curry is a flavorful and aromatic dish that brings together the rich taste of coconut milk with the heat of curry paste and chili peppers. This recipe includes tender chicken thighs and potatoes to make a hearty and satisfying meal.
Instructions:
- Peel and chop the potatoes into bite-sized chunks.
- Finely chop the onion.
- Slice the cucumber and the red hot chili peppers.
- Set aside all the ingredients for easy access during cooking.
- In a large pot, add the chopped potatoes and cover them with water.
- Bring to a boil and let them simmer for about 10 minutes until they're partially cooked but still firm.
- Drain and set aside.
- In a large pan or skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the chicken thighs to the pan, cooking until they are browned on all sides, about 5-7 minutes.
- Stir in the curry paste, making sure it coats the chicken evenly.
- Add the parboiled potatoes to the pan with the chicken and mix well.
- Stir in the brown sugar, fish sauce, and coconut milk.
- Add the 1/2 cup of water to the mixture and stir well.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Let the curry simmer for about 20-25 minutes, stirring occasionally, until the potatoes are tender and the chicken is fully cooked.
- While the curry is simmering, in a small bowl, mix the sliced cucumber with the vinegar.
- Optionally, add a pinch of sugar or salt to balance the flavor.
- Set aside to allow the flavors to meld.
- Taste the curry and adjust the seasoning if necessary by adding more fish sauce or a bit of salt.
- Stir in the 1/3 cup of sugar until it's well dissolved.
- Ladle the yellow chicken curry into bowls.
- Garnish with the sliced red hot chili peppers and chopped peanuts.
- Serve the cucumber salad on the side to balance the richness of the curry.
- Enjoy your delicious homemade yellow chicken curry with a side of refreshing cucumber salad. Optionally, serve with steamed rice or bread to complete the meal.
Tips:
- For a richer flavor, marinate the chicken thighs in a mixture of curry paste and a little coconut milk for at least 30 minutes before cooking.
- If you prefer a milder curry, reduce the amount of curry paste and omit the red hot chili peppers.
- To save time, you can use pre-cooked potatoes or substitute with sweet potatoes for a different flavor profile.
- Garnish with chopped fresh cilantro or lime wedges for an extra burst of flavor.
- Serve the curry with steamed rice or warm naan bread to soak up the delicious sauce.
- Use a wok or a large skillet for cooking to ensure even cooking and to reduce the risk of burning the curry.
Your yellow chicken curry is now ready to be enjoyed! The combination of tender chicken, rich coconut milk, and the vibrant flavors of curry paste and spices create a delightful dish that pairs perfectly with rice or naan bread.
Nutrition per serving
6 ServingsCalories 840kcal
Protein 40g
Carbohydrates 55g
Fiber 6g
Sugar 20g
Fat 54g