yellow chicken curry

This Thai pineapple yellow chicken curry with coconut milk is an easy one-pan dinner full of delicious spices.

Thai Pineapple Yellow Chicken Curry with Coconut Milk

onion

chicken broth

water

vegetable oil

mustard seeds

cumin seeds

coriander seeds

ginger

turmeric

garlic clove, (peeled and minced or pressed through a garlic press)

chicken breast

tomato paste**

coconut milk ((13 ½ ounces))

soy sauce

pineapple chunks (8 ounces), (drained)

lime juice

chopped peanuts, (optional)

green onion, (optional)

chopped cilantro, (optional)

Peel the onion and chop into 2-inch chunks.

Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.

Puree the onion in a food processor. Set aside.

Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.

Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)

Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).

Fry the onion puree for 7 minutes on medium heat.

Add ginger, turmeric, garlic and curry and stir until well combined.

Add the chicken pieces and fry for about 2 minutes.

Add tomato paste, coconut milk and soy sauce and mix well.

Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.

Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.

Thai Yellow Chicken Curry with baby gold potatoes is comfort food at its finest! This easy-to-make curry can be ready in about 45 minutes. 

Yellow Chicken Curry

coconut oil, (separated)

diced yellow onion (diced (~1/2 medium onion))

garlic ((~3 cloves))

ginger ((from a 1 and 1/2 inch piece))

yellow curry powder, (separated)

yellow curry paste (Note 1)

coriander

potatoes

(13.6 ounces) full-fat coconut milk ((lite not recommended))

chicken stock

cornstarch

fine sea salt and pepper

white sugar

cilantro (diced)

fish sauce, (optional)

Serve over/with: cooked basmati rice and naan bread

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 finishing cooking 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 into the liquid. Bring to a rapid simmer  (over medium heat; it should be bubbling at the edges but not boiling) and cook 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&#39;t getting tender--this could mean you may need to lower your heat a little. Alternatively, increase the heat slightly if potatoes aren&#39;t getting tender and the sauce isn&#39;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.

FINISHING: Remove curry from heat. Taste and adjust to 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).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572896081/m2xr7yiqahtnsjjdszij.mp4

This Thai Yellow Chicken Curry with baby gold potatoes is comfort food at it’s finest! This easy to make curry can be ready in about 45 minutes or less.

Spicy Jamaican Curry Chicken is a classic Caribbean yellow curry recipe made with chicken, potatoes, carrots, and lots of vibrant seasonings.

Jamaican Curry Chicken Recipe + VIDEO

lime (juiced)

chicken

garlic (minced)

curry powder

adobo seasoning (or all-purpose chicken seasoning)

thyme leaves (1 tsp dried thyme)

allspice

habanero peppers (scotch bonnet, seeded and minced)

carrots

bell pepper

Prep the Chicken: Set out a large mixing bowl. Remove the chicken skins, leaving the meat and bones intact. Place the chicken in the bowl and discard the skins. Pour the lime juice over the top of the chicken and toss them to coat.

Marinate: To the chicken, add the chopped onion, garlic, curry powder, adobo seasoning, ginger, thyme, allspice, and habanero. Toss well to coat. Then allow the chicken to rest and marinate for at least 30 minutes. (If you want to do this ahead, cover the bowl with plastic wrap and place in the refrigerator.)

Brown the Chicken: Set a large 6-8 quart saucepot over medium heat. Add the oil. Once hot, add half the chicken pieces. Brown the chicken on both sides, for 2-3 minutes. Remove the chicken pieces, then brown the remaining chicken pieces in the oil for 2-3 minutes per side. Add the first batch of chicken back to the pot. Then pour in all the onions and seasonings from the bowl. Use tongs to stir the onions and garlic to the bottom of the pot to brown for 2-3 minutes.

Simmer: Pour in the chopped potatoes, carrots, bell peppers, and chicken broth. Stir well. Cover and simmer for 25 minutes, reducing the heat if needed. Then uncover and simmer another 5 minutes to thicken the broth. Once the potatoes and carrots are fork-tender, taste, then salt and pepper as needed.

Serve: Enjoy warm with rice or Jamaican Peas and Rice.

https://content.jwplatform.com/videos/Bw9XY56v.mp4

Jamaican Curry Chicken - A classic Caribbean yellow curry recipe made with chicken, potatoes, carrots, and lots of vibrant seasonings. This spicy, saucy dish is perfect to serve with rice and your favorite sides!

Jamaican Curry Chicken

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Top 3 yellow chicken curry recipes from across the web

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