YELLOW CURRY CHICKEN WITH JASMINE RICE
This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.
Provided by Matt
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 24
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
- Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g
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Lerato Kekana
[email protected]I'm definitely going to be making this again soon!
Tanya
[email protected]This recipe is a keeper. It's easy to follow and the results are amazing.
Gamer Hadi
[email protected]I've tried many yellow curry chicken recipes, and this one is by far the best.
Isack Campoverde
[email protected]This is one of my favorite Thai dishes, and this recipe does not disappoint. The flavors are spot-on and the chicken is cooked perfectly.
Farazali Lashari
[email protected]I would highly recommend this recipe to anyone who loves Thai food.
robert muzaza
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic yellow curry chicken.
Saumi Dolon
[email protected]I'm not sure what went wrong, but my curry turned out bland. I think I might have added too much coconut milk.
Sushmita
[email protected]I followed the recipe exactly and it was perfect! The chicken was so tender and the sauce was rich and flavorful.
Md Khokhon Mia
[email protected]This was my first time making yellow curry chicken, and it turned out amazing! Thanks for sharing this recipe.
Haseef Attari
[email protected]I love the combination of flavors in this dish. The sweetness of the coconut milk and the heat of the curry paste complement each other perfectly.
Abdullah Ahamed
[email protected]This is definitely a keeper! I'll be making this again and again.
Elginay Fisher
[email protected]I'm not a huge fan of spicy food, so I used less curry paste than the recipe called for. It was still delicious!
Sheikh Saddam
[email protected]The curry paste is flavorful and easy to make. I added some extra vegetables, like bell peppers and mushrooms, and it turned out great.
Shahzad Akram
[email protected]Easy to follow, turned out great!
Joey Marie
[email protected]This yellow curry chicken was an absolute delight! The flavors were incredibly balanced, with the perfect amount of heat and a rich, creamy coconut base. The chicken was tender and juicy, and the vegetables were cooked to perfection. Served over fluf