Best 3 Yellow Chicken Curry With Coconut Milk Recipes

Tantalize your taste buds with a culinary journey to the heart of Southeast Asia with our yellow chicken curry with coconut milk. This vibrant dish, a symphony of flavors and aromas, is a harmonious blend of fragrant spices, tender chicken, and the velvety richness of coconut milk. Embark on a sensory adventure as you explore the depths of this classic curry, where vibrant turmeric and aromatic lemongrass dance together, creating a tapestry of flavors that will transport you to a tropical paradise. Indulge in the succulent chicken, infused with a symphony of spices, each bite a testament to the culinary artistry of this dish. As you savor the creamy coconut milk, its delicate sweetness balances the vibrant spices, leaving a lingering warmth that will leave you craving more.

Let us guide you through the culinary journey of preparing this delightful dish, with our easy-to-follow recipe that ensures perfect results every time. Discover the art of creating a harmonious balance of flavors, as we unveil the secrets of toasting spices to release their full aromatic potential. Learn the techniques for achieving the perfect texture of coconut milk, ensuring a creamy and velvety sauce that envelops each ingredient in a blanket of richness.

Let's cook with our recipes!

YELLOW CHICKEN COCONUT CURRY (CHICKEN KORMA)

Yellow Chicken Coconut Curry (Chicken Korma) image

An EASY Indian recipe you can make at home in 25 minutes that tastes like it's from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!

Provided by Averie Sunshine

Categories Chicken

Time 25m

Number Of Ingredients 17

Ingredients

3 tablespoons coconut oil (olive oil may be substituted)
1 large sweet Vidalia onion
1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
4 to 6 cloves garlic, finely minced or pressed
1 tablespoon ground turmeric
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon coriander
1+ teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
one 14.5-ounce can coconut milk (I used and recommend full-fat)
3/4 to 1 cup cashews (I used 50% reduced sodium)
1 to 4 tablespoons white or brown sugar, optional and to taste
1 to 2 tablespoons lime juice, optional and to taste
pinch cayenne pepper and/or red chile flakes, optional and to taste
2 to 4 tablespoons fresh cilantro, finely minced for garnishing

Steps:

To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
Garnish with cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Nutrition Facts : Calories 787 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 51 grams fat, Fiber 3 grams fiber, Protein 52 grams protein, SaturatedFat 33 grams saturated fat, ServingSize 1, Sodium 827 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

YELLOW COCONUT CURRY CHICKEN RECIPE

Yellow Coconut Curry Chicken Recipe image

A simple, flavorful meal packed with protein and vegetables. This yellow coconut curry chicken is our go-to meal for busy weeknights or when we're cleaning out the fridge!

Provided by Natalie Dicks

Categories Main Dishes

Time 40m

Number Of Ingredients 12

Ingredients

1 tbsp. oil (coocnut, olive, canola)
1/2 yellow onion (diced)
2 cloves garlic (minced)
1 lb. chicken breasts (cut into 1/4-inch thick slices)
3 carrots (cut into 1/4-inch thick slices)
2 russet potatoes (cut into 1-inch cubes)
3 tbsp. yellow curry powder
1 1/2 tbsp. red curry paste
1 14 oz. can full-fat coconut milk
3 c. low-sodium chicken broth (more if needed)
2 tbsp. brown sugar or coconut sugar
1 tsp. fish sauce (optional)

Steps:

In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
Remove from heat and serve with rice and garnish with cilantro, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 378 kcal, Carbohydrate 30 g, Protein 23 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 48 mg, Sodium 227 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 6 g

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use fresh ingredients: The fresher your ingredients, the better your curry will taste. Whenever possible, use fresh vegetables, herbs, and spices.
Don't be afraid to adjust the recipe: This recipe is a starting point. Feel free to adjust the ingredients and spices to suit your own taste. For example, if you like your curry spicy, you can add more chili peppers or curry powder.
Serve with your favorite sides: Yellow chicken curry is delicious served with rice, naan bread, or roti. You can also add a side of yogurt or raita to cool down the spice.

Conclusion:

Yellow chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy coconut milk sauce, tender chicken, and flavorful spices, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give this yellow chicken curry a try!