Lewis Yellow Chicken Curry Recipes

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YELLOW CHICKEN CURRY

We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.

Provided by startnover

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Yellow Chicken Curry image

Steps:

  • In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
  • Then add other can of milk and heat till boiling.
  • Add the meat and continue to cook.
  • When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
  • Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
  • Serve over rice, and garnish with chopped cashews if you desire.

1 lb boneless skinless chicken breast, cut into pieces
2 (13 1/2 ounce) cans coconut milk
4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
1/2 cup bamboo shoot (drained)
1 cup frozen peas
1 cup pineapple (drained, I like more)
1/2 cup chopped carrot (I leave these out, personal pref)
1 cup water
5 -8 basil leaves
chopped cashews (to garnish)
4 -6 cups steamed jasmine rice

EASY YELLOW CHICKEN CURRY

This is a slight adaptation of a recipe I've used in the past. I simplified the recipe a little bit so that I could have all of the ingredients ready and available at any time. Enjoy!

Provided by Larkin

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13



Easy Yellow Chicken Curry image

Steps:

  • Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl.
  • Heat olive oil in a large pan on medium heat.
  • Once oil is hot, add onion and garlic.
  • Saute onion and garlic until onion is browned.
  • Add curry spices to the pan (add olive oil if need be--use your better judgement).
  • Saute combination until the spices have soaked up all of the remaining olive oil.
  • Add coconut milk, tomato paste, and chicken.
  • Simmer for 20-25 minutes.
  • Remove bay leaf.
  • Add lemon juice.
  • Simmer for 5 more minutes.
  • Serve over white rice (or fancier rice, if you prefer).
  • Allow guests to add sriracha sauce to their tastes.

Nutrition Facts : Calories 823.1, Fat 47.2, SaturatedFat 22.6, Cholesterol 109, Sodium 181.4, Carbohydrate 63.9, Fiber 3.6, Sugar 55.6, Protein 38.2

4 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
4 tablespoons yellow curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon grated ginger (fresh or dried)
1/2 teaspoon white sugar
1 (14 ounce) can coconut milk
1 tablespoon tomato paste
1 1/2 lbs boneless chicken breasts, tenderized and cubed
1/2 lemon, juiced
sriracha sauce, to taste

YELLOW CHICKEN CURRY

This is the best homemade yellow chicken curry I have ever had! My husband asks me to make it again and again. A little time consuming at first, since you have to make the curry paste from scratch, but once you've made the paste it stores for 3 months and you can whip it up again with a quickness! Serve immediately over rice. This recipe is also good if you add sliced carrots or snow peas in with the potatoes.

Provided by Patricia

Categories     Main Dish Recipes     Curries     Chicken

Time 55m

Yield 4

Number Of Ingredients 20



Yellow Chicken Curry image

Steps:

  • Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.
  • Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.
  • Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 31.3 g, Cholesterol 32.3 mg, Fat 27.8 g, Fiber 4 g, Protein 17.5 g, SaturatedFat 13.3 g, Sodium 1177.4 mg, Sugar 10 g

7 peppers Peppers, hot chili, green, raw
¼ cup thinly sliced shallot
1 stalk lemon grass, chopped
2 tablespoons chopped garlic
2 tablespoons vegetable oil
1 tablespoon white sugar
1 teaspoon minced fresh ginger root
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon curry powder
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground cinnamon
½ pound skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 peppers yellow chile peppers, finely chopped
1 cup coconut milk
2 tablespoons fish sauce
1 teaspoon brown sugar

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