84 Ratings
  • 5 Rating Star 45
  • 4 Rating Star 25
  • 3 Rating Star 8
  • 2 Rating Star 5
  • 1 Rating Star 1

Outside of an Oriental restaurant, this is one of the best!

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.

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  • Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

Nutrition Facts

606.7 calories; 33.7 g protein; 34.31 g carbohydrates; 5.03 g dietary-fiber; 5.87 g sugars; 38.33 g fat; 15.97 g saturated-fat; 60.95 mg cholesterol; 62.46 IU vitamin-a-iu; 17.86 mg niacin-equivalents; 0.58 mg vitamin-b6; 3.91 mg vitamin-c; 47.93 mcg folate; 71.93 mg calcium; 4.98 mg iron; 112.74 mg magnesium; 650.95 mg potassium; 822.06 mg sodium; 0.09 mg thiamin; 344.95 calories-from-fat; 21 percent-of-calories-from-carbs; 52 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat


Reviews (65)

Read All Reviews

Most helpful positive review

Anonymous
09/14/2004
Yellow curry chicken is my favorite dish at my favorite Thai restaurant and I can't say this recipe is as good but it's pretty close for how simple this recipe is! The only thing I changed is that I used breasts and thighs as I enjoy dark meat too; and I can't imagine yellow curry chicken without potatoes so I added a few diced potatoes with the sherry and bouillon. My husband and I were skeptical if the potatoes would cook enough but they turned out just the right tenderness! Also I made sure I bought the "hot" curry powder at the store as I've cooked with other curry powder which turned out way too bland. It was just the right spiciness served over rice for our taste. My husband brought the leftovers to work for lunch a few times and his co-workers even commented that they had to go to a Thai restaurant that night because the smell made them crave curry! Thanks for the recipe!
(27)

Most helpful critical review

DOBBSED
10/02/2007
For all of the exotic sounding food combinations in this recipe I found it quite uninspiring and disappointing. I added another tablespoon of curry powder and it still didn't seem enough. I also added 1/8 tsp. cayenne pepper which did liven things up a bit but there seemed to be just too much too thick liquid to seem right. Sorry because it did look simple enough. Here are a few suggestions. Lightly sautee the onions and garlic in the oil. Add the curry powder and ginger and toast until it is fragrant then add the chicken to be coated with the spice mixture and sautee that a little. Bee certain to lightly coat the chicken with cornstarch or you'll have a lumpy mess on your hands! Then add the beef bouillon which you have dissolved in 1 cup or more of hot water (important!) and sherry to deglaze the pan. Then proceed with the peanut butter and water adding coconut milk toward the end.
(22)
84 Ratings
  • 5 Rating Star 45
  • 4 Rating Star 25
  • 3 Rating Star 8
  • 2 Rating Star 5
  • 1 Rating Star 1
Anonymous
09/14/2004
Yellow curry chicken is my favorite dish at my favorite Thai restaurant and I can't say this recipe is as good but it's pretty close for how simple this recipe is! The only thing I changed is that I used breasts and thighs as I enjoy dark meat too; and I can't imagine yellow curry chicken without potatoes so I added a few diced potatoes with the sherry and bouillon. My husband and I were skeptical if the potatoes would cook enough but they turned out just the right tenderness! Also I made sure I bought the "hot" curry powder at the store as I've cooked with other curry powder which turned out way too bland. It was just the right spiciness served over rice for our taste. My husband brought the leftovers to work for lunch a few times and his co-workers even commented that they had to go to a Thai restaurant that night because the smell made them crave curry! Thanks for the recipe!
(27)
ElvisInFlorida
02/11/2005
What a wonderful dish this was! The taste was delicious. This is a definite keeper! My boyfriend and I thought it was better than most thai restaurants. I put my chunks of chicken in a bag and poured the cornstarch in with it shook a bit then added the chicken to the skillet. Followed the recipe from there and was so happy with the end result! Thanks Rebecca!
(25)
DOBBSED
10/02/2007
For all of the exotic sounding food combinations in this recipe I found it quite uninspiring and disappointing. I added another tablespoon of curry powder and it still didn't seem enough. I also added 1/8 tsp. cayenne pepper which did liven things up a bit but there seemed to be just too much too thick liquid to seem right. Sorry because it did look simple enough. Here are a few suggestions. Lightly sautee the onions and garlic in the oil. Add the curry powder and ginger and toast until it is fragrant then add the chicken to be coated with the spice mixture and sautee that a little. Bee certain to lightly coat the chicken with cornstarch or you'll have a lumpy mess on your hands! Then add the beef bouillon which you have dissolved in 1 cup or more of hot water (important!) and sherry to deglaze the pan. Then proceed with the peanut butter and water adding coconut milk toward the end.
(22)
Anonymous
08/22/2003
This was the first time that I made a curry dish and it was wonderful! I used white cooking wine instead of the sherry and it came out fine.
(13)
Elandee Chapman Thompson
06/23/2003
Good and different. A nice change of pace from your typical weeknight (or weekend) fare! Adjust the spice to your liking and pass the naan or the basmati rice!
(9)
DBUG
06/23/2003
I'm new at this type of cooking! What kind of curry powder do I use? RED YELLOW OR GREEN? AND do I use the same amount for each? Thank you.
(9)
SACRUDDICKS
07/21/2004
Our favorite dish. We like using chunky peanut butter. It adds a little extra crunch. We also add snowpeas during the last five minutes of simmering.
(8)
Mallinda
06/23/2003
Although this was fairly good I felt like it needed something. I couldn't figure out what. I liked the addition of peanut butter and coconut milk but even with all the curry it tasted somewhat bland. I would not make it again.
(7)
CHRIS523
06/23/2003
This was EXCELLENT!!! My first attempt at Indian cooking and it turned out flawlessly!
(6)