Adriel's Chinese Curry Chicken
Ingredients50 m servings 241
- In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
- Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 241 calories; 7.1 24.1 20.1 46 864 Full nutrition
ReviewsRead all reviews 51
This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe, but this is probably a Thai or more likely Indonesian version when you add the coconut and y...
Wonderful. My husband just returned from a long stressful trip and I hadn't planned ahead for dinner. With salad and basmati rice; just the thing. Thanks!
Delicious, quick and easy to make. Modifications: Doubled the sauce portion of the recipe, because I enjoy a good amount of sauce with my curry (and the cans of coconut milk typically are >10 o...
Excellent. Simple as that. The recipe doesn't call for exotic ingredients that are hard to find, but the taste is restaurant quality. I've tried several curry dishes from this site and none comp...
I had a can of Thai yellow curry paste in the cupboard, but when I opened it and tasted it, it was a bit too perfumy for me, so I used green curry paste instead. I also used boneless, skinless ...
Excellent! It turns out so creamy with the coconut milk. I also didn't have fresh ginger, and used dry but will try it next time with the fresh. Added extra garlic as well!!
Tastes very similar to my wife's favorite yellow curry she used to order, when she lived in Fayetteville, Arkansas, from a restaurant called "Taste of Thai." We added some things they added at t...