Yellow Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
663 kcal
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Course
Main Course
Yellow Curry
Description
This Yellow Curry recipe highlights cubed chicken breast and halved baby golden potatoes cooked together in a sauce made from prepared yellow curry sauce and creamy coconut cream, enhanced with ginger, garlic, and optional fish sauce for depth. The potatoes are pre-boiled until slightly softened and sliced, ensuring they cook fully and absorb flavors evenly in the curry. The chicken is seared briefly with onions before adding the curry ingredients to simmer gently.
The cooking method yields a thick, flavorful curry with tender, juicy chicken chunks and soft potatoes that soak up the spiced coconut sauce. Freshly minced garlic and ginger build aroma and flavor layers, while cilantro garnish adds freshness to the finished dish. This dish can serve as a hearty main course, pairing well with steamed rice or flatbread.
Boiling the potatoes beforehand helps ensure their tenderness. The sauce thickens during simmering but can be adjusted with added water or more curry sauce if needed. Leftovers keep well refrigerated for up to four days and are easily reheated in a skillet with additional liquid to maintain creaminess.
Ingredients
- 12 baby golden potato halved
- 2 tbsp olive oil
- 1 yellow onion finely diced
- 1 ½ pounds chicken breast cut into 1 inch cubes, or thigh
- ¾ cup yellow curry sauce
- 14 ounces coconut cream canned
- ½ cup water
- 1 tsp ginger fresh
- 1 tsp garlic minced
- 1 tsp fish sauce optional
- cilantro to garnish, fresh
Instructions
- First, add potatoes and enough water to cover them to a pot. Boil for 7 minutes, or until slightly softened. Drain, pat dry and carefully slice in half. Set aside.
- In a large skillet, add olive oil and diced onion. Cook for 3 to 4 minutes on medium heat. Stir occasionally to prevent burning.
- Then, add chicken to the skillet. Cook for 3 minutes on each side.
- Add all remaining ingredients and halved potatoes to the skillet. Stir to combine.
- Bring to a light boil. Simmer for 20 minutes or until potatoes are tender and chicken is cooked through. Add more water to the skillet as needed.
- Finally, remove from heat. Serve with fresh cilantro if desired.
Notes
- Boil potatoes first to ensure they become tender and cook evenly in the curry.
- Add more water or curry sauce during simmering if the sauce becomes too thick.
- Store leftovers in the fridge for up to 4 days and reheat gently with added liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 28g | 9% |
| Protein | 43g | 86% |
| Fat | 46g | 71% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 328mg | 14% |
| Potassium | 1355mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 7040IU | 141% |
| Vitamin C | 27mg | 30% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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