Easy Yellow Chicken Curry Recipes

YELLOW CHICKEN CURRY

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.

THAI YELLOW CHICKEN CURRY

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.

YELLOW CURRY

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.

LEWIS' YELLOW CHICKEN CURRY

Steps:

• Bring water to a boil in a saucepan. Stir chicken, curry powder, and red pepper flakes into boiling water; cover saucepan and cook for 10 minutes. Uncover and reduce heat to low.
• Gradually stir half and half into chicken mixture. Add yogurt; cook and stir until chicken is cooked through and flavors blend, 10 minutes.

EASY YELLOW CHICKEN CURRY

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.

YELLOW COCONUT CURRY CHICKEN RECIPE

Steps:

• In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
• Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
• Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
• Remove from heat and serve with rice and garnish with cilantro, if desired.

THAI YELLOW CHICKEN CURRY WITH POTATOES

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.

YELLOW THAI CHICKEN COCONUT CURRY

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.