Best 4 Yellow Curry With Chicken Recipes

Chicken is a versatile protein that can be used in a variety of dishes. Yellow curry is a rich aromatic dish usually made with chicken, coconut milk, curry paste and a variety of vegetables. It is a popular dish with its origins in Southeast Asia. The combination of flavors from the curry paste, coconut milk and vegetables creates a complex and delicious dish that is sure to please everyone. The taste of yellow curry can be altered based on the amount of curry paste used, the vegetables included, and the type of coconut milk used. If you are looking for a delicious and easy-to-make curry dish to try, a yellow curry with chicken is an excellent choice.

Here are our top 4 tried and tested recipes!

YELLOW CHICKEN CURRY

Yellow Chicken Curry image

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

Ingredients

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

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.

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

EASY YELLOW CHICKEN CURRY

Easy Yellow Chicken Curry image

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

Ingredients

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

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

YELLOW CHICKEN CURRY

Yellow Chicken Curry image

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

Ingredients

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

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

Tips:

For a richer flavor, use full-fat coconut milk instead of low-fat or light coconut milk.
Add more vegetables to make the curry healthier and more filling. Some good options include bell peppers, carrots, broccoli, and snap peas.
If you like your curry spicy, add a teaspoon or two of red curry paste or chili powder.
Serve the curry with jasmine rice, roti, or naan bread.
Garnish the curry with fresh cilantro, lime wedges, and chopped peanuts.

Conclusion:

Yellow curry with chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy coconut sauce, tender chicken, and flavorful spices, this curry is sure to please everyone at the table.