Easy Yellow Chicken Curry
Dive into the comfort of homemade "Easy Yellow Chicken Curry," a flavorful and aromatic dish that brings bold spices and creamy textures to your dinner table in just 45 minutes. This hearty curry features tender, bite-sized pieces of chicken thighs simmered with vibrant yellow curry powder, coconut milk, and a medley of carrots and potatoes for a wholesome, satisfying meal. Infused with the warmth of garlic, ginger, and a hint of sweetness from brown sugar, this one-pot recipe is perfect for weeknight dinners or impressing friends with its depth of flavor. Serve it over fluffy jasmine rice and top with fresh cilantro for a fragrant, restaurant-quality meal that's easy to prepare in the comfort of your kitchen. Whether you're a curry enthusiast or a beginner, this recipe offers the perfect blend of simplicity and deliciousness!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons Cooking oil (e.g., vegetable or coconut oil)
- 2 tablespoons Yellow curry powder
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 medium Potatoes, peeled and cubed
- 400 milliliters Coconut milk
- 1 cup Chicken broth
- 1 teaspoon Fish sauce (optional, for flavor depth)
- 1 teaspoon Salt
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Heat 2 tablespoons of cooking oil in a large pan or pot over medium heat.
Add diced onion and sauté for 2-3 minutes until softened and fragrant.
Stir in minced garlic and grated ginger, cooking for another 1 minute.
Add the yellow curry powder and stir to coat the aromatics evenly, cooking for an additional 1 minute to release the spices' flavors.
Increase the heat to medium-high and add the chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Add the sliced carrots and cubed potatoes to the pot, followed by the coconut milk and chicken broth. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the fish sauce (if using), salt, and brown sugar. Adjust seasoning to taste, adding more salt or sugar if needed.
Remove the curry from heat and let it sit for 2-3 minutes to allow the flavors to meld.
Serve the yellow chicken curry hot over cooked jasmine rice, and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
