Yellow Chicken Curry
This aromatic coconut curry chicken dish is a comforting and flavorful meal that will transport you to a world of exotic flavors. Tender chicken simmered in a rich curry sauce with coconut milk, fragrant spices, and hearty vegetables create a satisfying and delicious dish that is perfect for a cozy dinner. Enjoy this curry served over steamed rice for a complete and satisfying meal that will surely become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 2 lb. chicken breasts and/or thighs
- 2 tsp. salt
- 2 Tbs. corn or peanut oil
- 1 yellow onion, chopped
- 1 Tbs. minced fresh ginger
- 3 garlic cloves, minced
- 1 1/2 Tbs. curry powder
- 1 can (13 1/2 fl oz.) coconut milk, well shaken
- 1/2 cup water
- Juice of 1 lemon
- 2 large boiling potatoes, peeled and cut into large cubes
- 2 carrots, peeled and cut into large pieces
- Steamed rice for serving
Instructions
- <b>Brown the chicken</b>
- Sprinkle the chicken pieces evenly with 1 tsp. of the salt. Warm a Dutch oven or large ovenproof fry pan over high heat until very hot and pour in the oil. Add the chicken, skin side down, and sear until crisp and brown, 5 to 6 minutes. Turn the pieces over and sear on the other side, 5 to 6 minutes more. Using tongs or a slotted spoon, transfer the chicken to a plate.
- <b>Make the curry</b>
- Preheat an oven to 325&#176;F.
- Return the pan to high heat, add the onion, ginger and garlic and saut&#233; until just tender, about 2 minutes. Stir in the curry powder and saut&#233; for 10 seconds. Add the coconut milk, water, lemon juice and the remaining 1 tsp. salt. Bring to a boil, return the chicken pieces to the pan and simmer for 2 minutes. Cover tightly, transfer to the oven and cook for 30 minutes.
- Remove the pan from the oven and stir in the potatoes and carrots. Re-cover the pan, return it to the oven, and continue to cook until the potatoes and carrots are tender, about 30 minutes more. Uncover and cook for 10 minutes more to allow the curry to thicken. Serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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