Name: Yellow Chicken Curry
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 7 Peppers, hot chili, green, raw; 0.25 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; 0.5 teaspoon ground cinnamon; 0.5 pound skinless, boneless chicken breast halves; 2 tablespoons vegetable oil; 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces; 2 yellow chile peppers, finely chopped; 1 cup coconut milk; 2 tablespoons fish sauce; 1 teaspoon brown sugar

Yellow Chicken Curry

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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.

Recipe by Patricia

Published on March 2, 2006

Prep Time:

40 mins

Cook Time:

15 mins

Total Time:

55 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Yellow Curry Paste:

7 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

Chicken:

½ pound skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 yellow chile peppers, finely chopped
1 cup coconut milk
2 tablespoons fish sauce
1 teaspoon brown sugar

Directions

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.

Cook's Notes:

You can add more or fewer yellow chile peppers to the chicken dish, depending on taste.

If you don't use fish sauce, add salt to taste.

Editor's Note:

Nutrition data for this recipe includes the full amount of curry paste. The actual amount of curry paste consumed will vary.

Nutrition Facts (per serving)

426	Calories
28g	Fat
31g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 426
% Daily Value *
Total Fat 28g	36%
Saturated Fat 13g	67%
Cholesterol 32mg	11%
Sodium 1177mg	51%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 10g
Protein 18g
Vitamin C 248mg	1,239%
Calcium 62mg	5%
Iron 5mg	25%
Potassium 686mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.