Recipes Main Courses Poultry and Game Yellow Chicken Curry

Yellow Chicken Curry

Yellow Chicken Curry is rated 4.5 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 85 minutes
Servings: 4

For a quicker version of this curry, substitute a purchased rotisserie chicken, cut into pieces. Starting with the second step, proceed with the recipe as directed for making the curry, simmering the potatoes and carrots in the curry until tender, about 40 minutes. During the last 10 minutes of cooking, add the chicken pieces.

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

Directions:

Brown the chicken
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.

Make the curry
Preheat an oven to 325°F.

Return the pan to high heat, add the onion, ginger and garlic and sauté until just tender, about 2 minutes. Stir in the curry powder and sauté 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, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Rated 4 out of 5 by from Delicious Chicken Curry! We were in the mood for a yellow chicken curry dish and found this recipe. Instead of thighs, we used chicken breasts but made the rest of the recipe as written and everyone ate without a word--all that was heard were "tummy" noises! The dish was so tasty there were no leftovers. There are many recipes online for this style of curry but this came together fast and with quality ingredients; it's a winner winner chicken curry dinner!!
Date published: 2017-05-16
Rated 5 out of 5 by from A Real Treat! This recipe was easy and delicious. My husband is always a little skeptical of my new recipes, but encourages me to try them. He was very pleased with this one, we both were. Thanks!
Date published: 2016-07-13
Rated 4 out of 5 by from Nice pub-style chicken curry Very good. The star of the dish was the homemade curry powder I made earlier in the week (recipe from Williams-Sonoma), but this was an excellent vehicle. I used boneless skinless chicken breasts cut into 1-inch pieces. Used safflower oil since I didn't have corn or peanut. Quantity of potatoes was probably a big higher than 2 large, more like 5 medium.
Date published: 2016-04-08
Rated 5 out of 5 by from Wonderful Curry Dish I made this curry following the directions exactly only added a sight more curry powder. It came out wonderful!! The whole house had a wonderful aroma of curry. Just like it was made from an Indian restaurant. Will definitely make again.
Date published: 2012-01-25
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