YELLOW CURRY CHICKEN
Spicy Curry Powder and and Lemongrass Paste flavor this classic chicken curry. Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- In a saucepan, boil 1 cup water; pour water over chiles in a small bowl. Let soak until softened, about 10 minutes. Drain; set aside. Combine chiles, curry powder, lemongrass paste, salt, and cloves. Puree until smooth, adding water if necessary.
- Peel potato; cut into 3/4-inch pieces. Place in a bowl of cold water to prevent discoloring. Cut chicken into 1-inch cubes; place in a bowl. Sprinkle with cornstarch; toss to combine. Set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add onion and garlic; cook until they start to soften, about 4 minutes. Add potato, carrots, coconut milk, water, chicken, stock, and cilantro. Cover; simmer until chicken is cooked through, about 10 minutes. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more. Serve garnished with chopped peanuts and red pepper, if desired.
Nutrition Facts : Calories 248 g, Cholesterol 61 g, Fat 7 g, Fiber 2 g, Protein 25 g, Sodium 398 g
AUTHENTIC THAI YELLOW CURRY WITH CHICKEN
Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.
Provided by Maddy's Avenue
Categories Main Dish
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot, heat the coconut oil over medium-high heat.
- Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
- Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
- Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
- Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
- Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
- Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.
THAI YELLOW CHICKEN CURRY
This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.
Provided by regancooks
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
- Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
- Stir fish sauce into chicken curry mixture just before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g
YELLOW CURRY CHICKEN WITH JASMINE RICE
This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.
Provided by Matt
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 24
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
- Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g
YELLOW CHICKEN CURRY
We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.
Provided by startnover
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
- Then add other can of milk and heat till boiling.
- Add the meat and continue to cook.
- When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
- Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
- Serve over rice, and garnish with chopped cashews if you desire.
YELLOW CURRY RECIPE
Thai Yellow Curry - creamy yellow curry recipe loaded with chicken, zucchini and bell peppers. So easy and much better than takeouts.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.
- Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.
Nutrition Facts : Calories 376 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 2 people, Sodium 384 milligrams sodium, Sugar 8 grams sugar
YELLOW INDIAN CURRY
This one dish meal is a hearty, no-fuss dinner, just add chopped veggies and your choice of protein into a pot and let it simmer in broth. It goes great topped with fresh parsley and plain yogurt. Make it vegetarian with tofu and vegetable broth. You can use mild or spicy curry powder, depending on how you like it.
Provided by Korkin
Categories Low Cholesterol
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add oil to a large sauté pan over medium high heat. When hot, add onions, carrots, potatoes, garlic, mango and chicken. Let sit in the pan for minute, the less agitation at the beginning of a sauté the better--too much stirring causes the moisture to run out, then your veggies will steam instead of caramelize.
- After a minute or two stir to get even cooking and sauté until browning develops. Then add curry powder and stir to coat.
- Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes, until potatoes are tender.
- Uncover and add cornstarch solution. If you don't have cornstarch, add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well.
- Serve over basmati rice and top with your choice of garnish. Mango Chutney, Plain Yogurt, Sour Cream and fresh herbs are all good garnishes.
Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 2.1, Cholesterol 30.4, Sodium 408.1, Carbohydrate 49.3, Fiber 6.1, Sugar 15.6, Protein 17.2
YELLOW CHICKEN CURRY
This is the best homemade yellow chicken curry I have ever had! My husband asks me to make it again and again. A little time consuming at first, since you have to make the curry paste from scratch, but once you've made the paste it stores for 3 months and you can whip it up again with a quickness! Serve immediately over rice. This recipe is also good if you add sliced carrots or snow peas in with the potatoes.
Provided by Patricia
Categories Main Dish Recipes Curries Chicken
Time 55m
Yield 4
Number Of Ingredients 20
Steps:
- Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.
- Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.
- Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 31.3 g, Cholesterol 32.3 mg, Fat 27.8 g, Fiber 4 g, Protein 17.5 g, SaturatedFat 13.3 g, Sodium 1177.4 mg, Sugar 10 g
EASY YELLOW CHICKEN CURRY
This is a slight adaptation of a recipe I've used in the past. I simplified the recipe a little bit so that I could have all of the ingredients ready and available at any time. Enjoy!
Provided by Larkin
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl.
- Heat olive oil in a large pan on medium heat.
- Once oil is hot, add onion and garlic.
- Saute onion and garlic until onion is browned.
- Add curry spices to the pan (add olive oil if need be--use your better judgement).
- Saute combination until the spices have soaked up all of the remaining olive oil.
- Add coconut milk, tomato paste, and chicken.
- Simmer for 20-25 minutes.
- Remove bay leaf.
- Add lemon juice.
- Simmer for 5 more minutes.
- Serve over white rice (or fancier rice, if you prefer).
- Allow guests to add sriracha sauce to their tastes.
Nutrition Facts : Calories 823.1, Fat 47.2, SaturatedFat 22.6, Cholesterol 109, Sodium 181.4, Carbohydrate 63.9, Fiber 3.6, Sugar 55.6, Protein 38.2
YELLOW CHICKEN COCONUT CURRY (CHICKEN KORMA)
An EASY Indian recipe you can make at home in 25 minutes that tastes like it's from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!
Provided by Averie Sunshine
Categories Chicken
Time 25m
Number Of Ingredients 17
Steps:
- To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
- Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
- Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
- Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
- Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
- Garnish with cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Nutrition Facts : Calories 787 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 51 grams fat, Fiber 3 grams fiber, Protein 52 grams protein, SaturatedFat 33 grams saturated fat, ServingSize 1, Sodium 827 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
YELLOW THAI CHICKEN COCONUT CURRY
Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!
Provided by Averie Sunshine
Categories Chicken
Time 25m
Number Of Ingredients 17
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, pepper, and stir until the spinach has wilted.
- Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.
Nutrition Facts : Calories 705 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 51 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1409 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
YELLOW CHICKEN CURRY
This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you'll see why!
Provided by Olena Osipov
Categories Dinner
Time 37m
Number Of Ingredients 13
Steps:
- Cook brown rice or quinoa as per package instructions.
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
- Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
- Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
- Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
- In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
- Season with pepper to taste and serve over brown rice or quinoa. So good!
Nutrition Facts : ServingSize 1 cup, Calories 406 kcal, Sugar 6 g, Sodium 480 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 13 g, Fiber 3 g, Protein 34 g, Cholesterol 97 mg
YELLOW CURRY
This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice. This recipe can easily be made vegan or vegetarian!
Provided by Lauren Allen
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
- Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
- Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
- Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
Nutrition Facts : Calories 640 kcal, Carbohydrate 27 g, Protein 31 g, Fat 48 g, SaturatedFat 37 g, Cholesterol 73 mg, Sodium 298 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
YELLOW CURRY CHICKEN (THAI SOUP)
This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it.
Provided by ChezNicolette
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-cook the potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.
- Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
- In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 - 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
- Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
- Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
- Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 - 7 more minutes.
- Serve with rice (Basmati or Jasmine is best).
- **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.
Nutrition Facts : Calories 499.9, Fat 19.7, SaturatedFat 12.7, Cholesterol 63.6, Sodium 477.2, Carbohydrate 56.1, Fiber 2.6, Sugar 41.5, Protein 25.3
THAI YELLOW CHICKEN CURRY WITH POTATOES
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.
Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg
YELLOW CHICKEN CURRY
Amazing flavor, and so fun and easy to make. Great with rice and naan - don't expect any leftovers!
Provided by ChickaChicka37
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Dredge chicken in flour mixture and set aside.
- Heat oil to med-high temp; add onion and garlic and reduce heat to medium.
- Cook for 5 minutes; add chicken; cook until chicken is lightly browned, stirring frequently.
- Deglaze pan (off heat) with wine; return to med/low heat until liquid is reduced.
- Add potatoes and carrots.
- Stir in spices until well combined. Add peanut butter; stir until melted.
- Add chicken broth and coconut milk; bring mixture to a boil.
- Reduce heat to med low; add cornstarch slurry and simmer 20 minutes, or until potatoes and carrots are cooked through.
- Garnish with cilantro, if desired, and serve with jasmine or basmati rice.
Nutrition Facts : Calories 761.9, Fat 30, SaturatedFat 17, Cholesterol 109, Sodium 675.9, Carbohydrate 76.2, Fiber 6.3, Sugar 56.4, Protein 42.8
OUR BEST CURRY CHICKEN RECIPE
You'll love this curry chicken recipe
Provided by Cassie Marshall
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Remove the chicken's skin and chop the chicken into small pieces.
- Wash the chicken pieces in the lemon juice (or lime juice) and white vinegar mixture.
- Drain the chicken well to remove all of the excess liquid.
- Dry the chicken thoroughly with paper towels.
- In a medium kitchen bowl, combine the onion, chicken pieces, chopped pepper, garlic, ginger, pimento berries, all-purpose seasoning, salt, and curry powder. Allow all of this to marinate for at least 30 minutes.
- Add the extra virgin olive oil to a large pot and heat the oil until it's medium heat.
- Add the chicken to the hot olive oil and stir thoroughly.
- Allow the chicken to become lightly browned on all sides. Don't allow the pot to burn. If needed, add a little bit of water to keep the chicken from scorching the pot.
- Slowly stir in the potato, carrot, and thyme sprigs.
- Add sufficient water to the pot to cover the chicken.
- Cover with a tight-fitting lid and allow the chicken to cook for between 25 and 30 minutes.
- The Jamaican chicken curry is finished cooking when the liquid is reduced to savory curry sauce.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
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Cuisine IndianTotal Time 1 hr 15 minsCategory Cheap & CheerfulCalories 572 per serving
- Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs.
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5/5 (3)Total Time 25 minsCategory Main DishCalories 650 per serving
- Place the coconut oil in a large saucepan and heat over medium heat. Add the curry paste and a few tablespoons of the coconut milk. Stir well to break up the curry paste and get it hot and fragrant.
- Stir in the rest of the coconut milk, the fish sauce, and brown sugar. Then stir in the chicken. Cook the chicken for 5 minutes until it is no longer pink then add the potatoes, onion and chicken broth.
- Cover the saucepan and continue to cook over medium heat for 8 to 10 minutes until the potatoes are tender.
YELLOW CURRY CHICKEN - EASY PEASY MEALS
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- Add the onions and minced garlic and saute for a few minutes until the onions are fragrant and softened.
YELLOW CHICKEN CURRY - THE FOOD JOY
From thefoodjoy.com
- Heat a large heavy pot, preferably a Dutch oven, to medium and add vegetable oil. Once hot, place chicken skin side down and cook for about 8 minutes, flip, and cook for another 2 minutes. Transfer to a plate and set aside.
- Turn heat up to high and add in onions. Stir only occasionally until the edges begin to brown nicely. Transfer to a bowl and set aside. Add in potatoes and cook until just browned on the outside. Remove and add to bowl with onions.
- Turn heat to low and add in curry paste. Stir until fragrant, about 1-2 minutes. Add in chicken broth and coconut milk, stir until well combined and then add chicken. Turn heat up to high until the broth is boiling then turn it down to simmer for at least one hour and preferably 1.5 hours.
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- In a bowl, stir together the coconut milk, brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt and red pepper. Whisk until combined. Pour the mixture over the contents of the slow cooker.
- Cover and cook on LOW for 4 hours (some slow cookers may take only 3 hours). Test potatoes for tenderness.
- Gently stir. Stir in the lime juice, if desired. Add in more turmeric and curry powder and salt to taste.
THAI YELLOW CURRY WITH CHICKEN - SMACK OF FLAVOR
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5/5 (1)Total Time 55 minsEstimated Reading Time 7 mins
- Chop the yellow onion and cube up the chicken breasts. Ensure the chicken is in similar sized pieces to ensure they cook evenly.
- Once the pan is preheated, add in the oil and chopped onions. Allow the onions to cook over medium heat for about 2 minutes until fragrant, stirring occasionally. The onions should not be taking on any color.
YELLOW CURRY CHICKEN - EVERYDAYMAVEN™
From everydaymaven.com
5/5 (6)Total Time 37 minsCategory MainsCalories 312 per serving
- Peel potatoes and cut into 1" cubes. Place in a large bowl of cold water until ready to use (to prevent browning). Make sure to strain before adding to recipe!
- Heat a large pot over medium heat. Once hot, add coconut cream. The coconut cream is the solid fat that is present when you open the canned coconut milk. Do NOT shake or stir the coconut milk prior to using if you want the coconut cream to be separated. Scoop off the cream and leave the watery coconut milk behind to use later in the recipe.
YELLOW CHICKEN CURRY - GOOD HOUSEKEEPING
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- Cover and cook for 8min before adding the chicken and simmering (uncovered) until cooked through, about 5min.
YELLOW CHICKEN CURRY {FLAVOR PACKED!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 16Calories 563 per servingCategory Dinner, Main Course
- PREP: Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Chop the potatoes into bite sized pieces. I cut each baby Yukon gold potato in 6-8 pieces depending on the size of the potato. Keep the potato pieces fairly small so they’ll cook at the right time.
- COOK: Heat 2 tablespoons coconut oil in a large, deep skillet over medium-high heat. Add the onion and sauté for 3-5 minutes, until onions begin to brown. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in 1 and 1/2 teaspoons of curry powder, yellow curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant. Add in the potatoes and stir to coat for 1 minute.
- COOK CONT: Pour in the coconut milk and chicken stock. Scrape the bottom of the skillet periodically and press all potatoes below the liquid. Bring to a rapid simmer. Simmer rapidly (over medium heat; it should be bubbling at the edges but not boiling) for 20-30 minutes, stirring occasionally. The 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 lower your heat a little. Alternatively, increase the heat slightly if potatoes aren't getting tender and the sauce isn't reducing). Add sugar, cilantro, and lime juice to the sauce (feel free to adjust these three ingredients to personal preference). If desired, add fish sauce.
- CHICKEN: Meanwhile, cube chicken into small 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 skillet, 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 the chicken chunks. Watch carefully to avoid overcooking and ending up with dry/bland chicken. Add the mostly cooked chicken pieces to the curry and finish cooking through for the last 1-2 minutes.
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From loveasfood.com
Servings 6Total Time 45 minsCategory Dinner
- Set oven to 450 degrees F. Spray a rimmed baking sheet with non-stick spray. Add chicken, potatoes and carrots.
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- Pour curry mixture over the chicken and vegetables. With your hands, rub the mixture over everything, being sure it is coated.
- Bake at 450 degrees for 35 minutes, or until an inserted thermometer reaches 165 degrees F. Serve chicken and vegetables with rice.
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5/5 (1)Total Time 40 minsCategory CurryCalories 283 per serving
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