Best 5 Yellow Indian Curry Recipes

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**Tantalize Your Taste Buds with a Journey to Culinary Delights: Discover the Enchanting Flavors of Yellow Indian Curry Recipes**

Embark on a captivating culinary adventure as we delve into the vibrant world of yellow Indian curry recipes. These delectable dishes, steeped in aromatic spices and vibrant colors, offer a symphony of flavors that will tantalize your taste buds and transport you to the vibrant streets of India. From the creamy richness of chicken makhani to the savory depths of aloo matar, our carefully curated collection of yellow curry recipes caters to a wide range of palates and preferences.

Indulge in the timeless classic of chicken makhani, where succulent chicken pieces are enveloped in a velvety tomato-based sauce infused with a harmonious blend of spices. Experience the explosion of flavors in aloo matar, a delightful combination of tender potatoes, vibrant green peas, and a fragrant fenugreek-spiced sauce. For a vegetarian delight, immerse yourself in the comforting embrace of chana masala, where chickpeas take center stage in a rich and flavorful tomato and onion gravy.

Expand your culinary horizons with the tangy and refreshing lemon rice, a perfect accompaniment to balance the richness of the curries. Satisfy your sweet cravings with the indulgent treat of carrot halwa, a delectable dessert made with grated carrots simmered in a luscious mixture of milk, sugar, and ghee.

Our comprehensive guide provides step-by-step instructions, detailed ingredient lists, and captivating food photography to ensure your culinary journey is both enjoyable and successful. Whether you're a seasoned home cook or just starting your culinary exploration, these yellow Indian curry recipes will guide you towards creating authentic and mouthwatering dishes that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

YELLOW CURRY



Yellow Curry image

This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice. This recipe can easily be made vegan or vegetarian!

Provided by Lauren Allen

Categories     Main Course

Time 50m

Number Of Ingredients 15

1 tablespoon oil
1/2 large onion (, chopped)
1 pound boneless skinless chicken breasts (, cut into bite-sized pieces)
2 medium gold potatoes ((or about 10 baby gold) ½'' cubed)
1 large carrot (, thinly sliced)
3-4 Tablespoons yellow curry paste (*or homemade curry paste)
2 teaspoons freshly grated ginger
2 cloves garlic
27 ounces coconut milk ((2- 13.5 ounce cans))
2 teaspoons cornstarch
1 teaspoon fish sauce ((optional))
1 Tablespoon lime juice
1.5 tablespoons brown sugar
Hot cooked rice (, for serving (white, jasmine, brown))
Garnish with fresh cilantro and/or siracha and serve over rice

Steps:

  • Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
  • Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
  • Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
  • Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
  • Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Nutrition Facts : Calories 640 kcal, Carbohydrate 27 g, Protein 31 g, Fat 48 g, SaturatedFat 37 g, Cholesterol 73 mg, Sodium 298 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SHRIMP IN YELLOW CURRY



Shrimp in Yellow Curry image

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 1/2 to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
1/4 cup minced cilantro or mint leaves

Steps:

  • Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
  • Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
  • Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams

INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

YELLOW INDIAN CURRY



Yellow Indian Curry image

This one dish meal is a hearty, no-fuss dinner, just add chopped veggies and your choice of protein into a pot and let it simmer in broth. It goes great topped with fresh parsley and plain yogurt. Make it vegetarian with tofu and vegetable broth. You can use mild or spicy curry powder, depending on how you like it.

Provided by Korkin

Categories     Low Cholesterol

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, diced
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
3 garlic cloves, chopped
1 mango, peeled and diced
1 chicken breast, diced
2 tablespoons curry powder
1 quart chicken stock
2 tablespoons cornstarch, dissolved in water

Steps:

  • Add oil to a large sauté pan over medium high heat. When hot, add onions, carrots, potatoes, garlic, mango and chicken. Let sit in the pan for minute, the less agitation at the beginning of a sauté the better--too much stirring causes the moisture to run out, then your veggies will steam instead of caramelize.
  • After a minute or two stir to get even cooking and sauté until browning develops. Then add curry powder and stir to coat.
  • Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes, until potatoes are tender.
  • Uncover and add cornstarch solution. If you don't have cornstarch, add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well.
  • Serve over basmati rice and top with your choice of garnish. Mango Chutney, Plain Yogurt, Sour Cream and fresh herbs are all good garnishes.

Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 2.1, Cholesterol 30.4, Sodium 408.1, Carbohydrate 49.3, Fiber 6.1, Sugar 15.6, Protein 17.2

SPICY INDIAN YELLOW LENTIL CURRY



Spicy Indian Yellow Lentil Curry image

This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

1 cup toovar dal, washed thoroughly,drained and refreshed with clean water to soak dal (yellow lentils)
2 medium tomatoes, washed,peeled and chopped
1 pinch turmeric powder
1 1/2 tablespoons tamarind pulp
7 green chilies, washed and slit
100 g small sambar onions, peeled and washed
salt
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon coriander seed
1 pinch asafoetida powder
3 -5 sprigs of fresh curry leaves, washed and torn
2 tablespoons chopped fresh coriander leaves, washed,to garnish

Steps:

  • In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
  • Pressure cook until the lentils are tender.
  • Heat 1 tablespoons of oil in a pot.
  • Once its hot, add mustard and cumin seeds.
  • Allow to splutter.
  • Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
  • Stir-fry for 5 minutes.
  • Add onions and stir-fry till they become golden brown in colour.
  • Remove from heat.
  • Open the pressure cooker.
  • Add this mixture to the cooked dal.
  • Stir well.
  • Add tamarind pulp and salt to taste.
  • Mix well and bring to a boil.
  • Remove from heat.
  • Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
  • Enjoy!

Nutrition Facts : Calories 173, Fat 8.3, SaturatedFat 1, Sodium 21.3, Carbohydrate 24.7, Fiber 4.9, Sugar 14.5, Protein 5.1

Tips:

  • Use Fresh and High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your curry. Choose fresh vegetables, fragrant spices, and flavorful herbs for the best results.
  • Don't Be Afraid to Experiment with Spices: Indian curries are known for their complex and flavorful spice blends. Feel free to adjust the amount of each spice to suit your taste preferences. Additionally, you can experiment with different combinations of spices to create unique flavor profiles.
  • Don't Overcook the Vegetables: Overcooked vegetables can become mushy and lose their vibrant color. Cook them just until they are tender-crisp to retain their texture and nutrients.
  • Serve with Accompaniments: Yellow Indian curry is traditionally served with rice, naan, or roti. You can also offer yogurt, chutney, or pickles as accompaniments to add extra flavor and texture to the meal.

Conclusion:

Yellow Indian curry is a delicious and versatile dish that can be enjoyed by people of all ages. With its vibrant color, complex flavors, and customizable spice level, it's a great choice for a weeknight meal or a special occasion. By following these tips and the step-by-step instructions in the recipe, you can easily create an authentic and flavorful yellow Indian curry at home. Experiment with different ingredients and spice combinations to find your perfect yellow curry recipe.

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