Yellow Chicken Curry

Yellow Chicken Curry

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.

 #Yellow #Chicken #Curry

Ingredients

• 3 tablespoons coconut oil, separated
• 1/2 cup diced yellow onion diced (~1/2 medium onion)
• 1 and 1/2 teaspoons minced garlic (~3 cloves)
• 1 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
• 2 teaspoons yellow curry powder, separated
• 1/4 cup yellow curry paste Note 1
• 2 teaspoons ground coriander
• 1 pound baby gold potatoes (cut into bite sized pieces, 6-8 pieces per baby potato)
• 1 can (13.6 ounces) full fat coconut milk (lite not recommended)
• 1 cup chicken stock
• 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
• 1/2 teaspoon cornstarch
• Fine sea salt and freshly cracked pepper
• 1 and 1/2 teaspoons white sugar
• 1/4 cup cilantro diced
• 1 tablespoon lime juice
• 2 teaspoons fish sauce, optional
• Serve over/with: cooked basmati rice and naan bread

Instructions

1. 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. You want fairly small sizes so they’ll cook at the right time.
2. COOK: Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low 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.
3. COOK CONT: Pour in the coconut milk and chicken stock. Scrape the bottom of the skillet as needed. Stir 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 rapidly boiling) for 20-30 minutes, stirring occasionally. The potatoes should be fork tender and sauce reduced; this always happens around 20-22 minutes for me. Add additional chicken stock if needed if sauce is reducing too quickly and potatoes aren't getting tender (this means you may need to lower your heat a little. Alternatively, increase the heat slightly if potatoes aren't getting tender/sauce isn't reducing). Add sugar, cilantro, and lime juice to sauce (feel free to adjust these three ingredients to personal preference). If desired add fish sauce.
4. CHICKEN: Meanwhile, cube chicken into small bite-sized pieces. Toss chicken 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 in the curry and finish cooking through for the last 1-2 minutes.
5. FINISHING: Remove curry from heat. Taste and adjust to seasonings (more salt and pepper IF needed). Serve over cooked rice with warmed naan bread if desired. (Rice and naan bread definitely help curb some of the "heat" from this curry).

Original Recipe Article from chelseasmessyapron.com

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