Yellow Chicken Curry with baby gold potatoes is comfort food at its finest! This method for Thai curry can be ready in about 45 minutes or less.ย
Serve this curry over basmati rice with a side of naan for a delicious meal.
Yellow Chicken Curry
This might just be my favorite curry recipe ever, and I canโt wait to share it with you all!
My sister brought some leftovers to her husband, and his exact text to me was, โThat curry was frickinโ awesome. I have been reborn. I am a new man.โ If that doesnโt convince you to make this ASAP, I donโt know what will!
One thing to note: It is spicy! Yellow Chicken Curry definitely packs some heatโwhich makes me love it even more. However, if you arenโt a spice-lover, I recommend trying this Coconut Curry Chicken instead. Itโs a similar recipe but much milder.
How To Make Yellow Chicken Curry
- Prep: Dice onion, garlic and ginger, cut potatoes and chicken into bite-sized pieces.
- Start curry: Sautรฉ onion, garlic, and ginger in coconut oil. Add seasonings. Stir in potatoes.
- Simmer: Add coconut milk and stock. Simmer until potatoes are tender and sauce thickens.
- Cook chicken: Toss chicken with cornstarch and seasoning. Sear in a pan, then add to curry to finish cooking.
- Finish: Stir in sugar, cilantro, lime juice, and fish sauce (if using). Enjoy!
Featured Comment
I absolutely LOVE this curry! Itโs now a requested favorite at my home. Itโs flavorful, simple and filling. I didnโt change a thing. Itโs absolutely perfect and Iโm so happy I found it. Thank you!
โ Mary
What Is Yellow Curry Paste?
The true star of this recipe is yellow curry paste. The paste has ginger, garlic, curry powder, turmeric, cilantro, lemongrass, cumin, and dried red chiles, which combine to deliver a flavor-packed (and spicy) sauce.ย
It can, however, be difficult to find. Iโd recommend calling your store in advance to see if they carry it. You can also make your own, or order if from Amazon; hereโs the exact paste I get.
Quick Tip
The turmeric in curry is brilliantly yellow. To keep storage containers from turning equally brilliant, use glass, ceramic or disposable material for leftovers!
Freezing The Leftover Yellow Curry Paste
If you get a big container of yellow curry paste, youโll probably want to freeze the leftovers if you arenโt making Yellow Chicken Curry every night (and if you are, I donโt blame you!).ย
To freeze leftover curry paste, spoon it into ice cube trays and freeze until solid. Transfer your curry โcubesโ into a freezer safe container and freeze for up to 3 months. Thaw cubes as needed overnight in the fridge.
Yellow Chicken Curry FAQs
The spiciness depends on the amount and brand of curry paste. Iโd rate this dish as medium+ spicy, but spice levels vary. You can use less yellow curry paste to lower the heat, but it will also reduce the flavor.
For a creamy and restaurant-quality curry, I recommend a good full-fat coconut milk. If you do use light coconut milk, the curry will still work, but it will also lack a bit of flavor, creaminess, and thickness.
Yes! Curries become more flavorful as they sit. Yellow Chicken Curry is perfect for meal prep or leftovers, lasting up to 5 days in the fridge. You might need to add a splash of chicken stock to leftovers as it thickens over time.
Serve Yellow Chicken Curry With:
Side Dishes
How To Make White Rice (Baked!)
Salads
Asian Cucumber Salad
Side Dishes
Roasted Brussel Sprouts
Green Salads
Garden Salad
Yellow Chicken Curry
Video
Equipment
- Large, deep pan
Ingredients
- 3 tablespoons coconut oil divided
- 1/2 cup diced yellow onion 1/2 medium onion
- 1-1/2 teaspoons minced garlic 3 cloves
- 1 tablespoon finely minced ginger from a 1 and 1/2-inch piece
- 2 teaspoons yellow curry powder divided
- 1/4 cup yellow curry paste see note 1
- 2 teaspoons ground coriander
- 1 pound baby gold potatoes
- 1 (13.6-ounce) can coconut milk lite not recommended
- 1 cup chicken stock
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1/2 teaspoon cornstarch
- Salt and pepper
- 1-1/2 teaspoons granulated sugar
- 1/4 cup cilantro diced
- 1 tablespoon lime juice
- 2 teaspoons fish sauce optional
- Cooked basmati rice to serve with
- Naan to serve with
Instructionsย
- Dice onion, mince garlic, and mince ginger. (I peel the ginger with a spoon or vegetable peeler and then finely mince it.) Chop potatoes into bite-sized pieces so they cook properlyโI cut each baby Yukon gold potato in 6 to 8 pieces depending on the size of the potato.
- Heat 2 tablespoons coconut oil in a large, deep pan over medium-high heat. Add onion and sautรฉ 3โ5 minutes, until onions begin to brown. Add garlic and ginger. Stir to coat everything with the oil. Lower heat and add 1 and 1/2 teaspoons curry powder, curry paste, and coriander. Stir often for 2โ3 minutes or until lightly toasted and fragrant. Add potatoes and stir to coat 1 minute.
- Pour in coconut milk and chicken stock. Scrape the bottom of the pan periodically and press all potatoes into the liquid. Bring to a rapid simmer (over medium heat; it should be bubbling at the edges but not boiling) and cook 20โ30 minutes, stirring occasionally. Potatoes should be fork tender and sauce reduced; this happens at around 20โ22 minutes for me. Add additional chicken stock if sauce is reducing too quickly and potatoes arenโt getting tenderโthis could mean you may need to reduce heat a little. Alternatively, increase heat slightly if potatoes arenโt getting tender and the sauce isnโt reducing. Add sugar, cilantro, and lime juice (adjust these ingredients to personal preference). If desired, add fish sauce.
- Meanwhile, cube chicken into bite-sized pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate pan, add remaining 1 tablespoon coconut oil and heat over high heat. Add chicken and cook, stirring occasionally, until mostly cooked through, about 4โ7 minutes depending on the size of chicken chunks. Watch carefully to avoid overcooking, which leads to dry/bland chicken. Add the mostly cooked chicken to the curry and finish cooking for the last 1โ2 minutes.
- Remove curry from heat. Taste and adjust seasonings (more salt and pepper if needed). Serve over cooked rice with warmed naan bread. (Rice and naan bread definitely help curb some of the heat from this curry!)
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious as-is. Thank you Chelsea!!!
Yay! Iโm so thrilled this was a hit! Thanks Jenn!
Can this be done in a slow cooker
Hey J, I havenโt tested this in the crockpot yet, so I canโt give you exact instructions. Iโll add it to my list of things to test and get back to you!