This chicken curry is one of our favorite dinners, yet my husband is Chinese. My late father-in-law, a former Chinese chef, declared that my rendition of this was superior to his. One can purchase yellow curry paste at an Asian market. Depending on your preference, you might need to add a bit more or less curry paste. In this recipe, I used a more reasonable quantity. I advise putting this on top of heated jasmine rice. Serve it to tiny children with caution because it contains a small amount of heat. Enjoy.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon yellow curry paste
- ½ cup chicken broth, divided
- 1 teaspoon white sugar
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- 4 ½ teaspoons light soy sauce
- 1 (5.6 ounce) can coconut milk
- 1 tablespoon canola oil
- 3 skinless, boneless chicken breast halves, sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 onion, sliced
- 2 potatoes – peeled, halved, and sliced
Instructions
- In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve 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; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 864 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is pretty close to the curry I am looking for. I can’t stand those ones that have a can of tomato sauce. It turns it into a tomato soup. Blegh. The only reason this got 4 and not 5 stars is that the sauce isn’t quite as thick as I would like and I had to double the curry powder and add some cayenne for a bit of kick. Other than that it was pretty darn good. Thanks.
It was amazing, I thought I loved my wife’s curry but even she said this was better. Since we only had a 13 oz can of coconut milk we doubled the mix and had plenty of sauce that I liked over the rice. We will definitely make this again
Delicious! I’ve been looking for a good chicken curry dish and finally found it! I’m Chinese and this reminds me of the curry chicken potato dish my mom made growing up which we all loved. I did thicken the sauce a bit by adding cornstarch slurry. Also next time I will add a bit more curry powder for a little more of a curry taste. What a great recipe, thanks so much for sharing!!
Loved it. It was fun to make and my family loved it, too. I added slightly more coconut milk and it was great.
This was the best recipe ever and I will definitely make it again.
I unfortunately had to change it a bit because I was lacking some of the ingredients. I didn’t have the curry paste so I just used the curry powder. I love the coconut milk and it just enhanced the flavors. Along with the soy sauce I also added teriyaki sauce. I wasn’t sure why the bouillon was divided but I added the whole cup plus a little more to the coconut milk. I didn’t add the potatoes but substituted mixed green beans and carrots. My family thought it was a hit. So basically I stuck with the base of this recipe and it was fantastic!
Added more veggies! Wonderful recipe thanks for sharing!!
This recipe is awesome everytime! I just leave out the potatoes and add greem peppers instead. I use a bit of corn starch to thicken the sauce. Perfect!
I made it and I ate it all myself. I did not share, maybe next time. Very good.
I’ve been making this every week for a couple of years now. I always double the sauce (not the salt, sugar or coconut milk). Sometimes the sauce doesn’t get very thick so I just add 2 tablespoons of cornflour. Serve it with homemade egg fried rice. To die for!!!
I have made this more times than I can count, so thought I should probably review it. We like it so much, it has become an almost weekly staple in our house. The taste of the sauce is so good…just like curry dishes in our favorite Thai restaurant. That being said, I always double the sauce ingredients except for the sugar. I never use potatoes because I serve this with rice. But I use a LOT of sliced carrots and add fresh broccoli florets more toward the end of cooking time because they cook so quickly. My grocery store never has yellow curry paste, only red and green but both are good. Lends itself to variations on veggies…you can’t go wrong when the sauce is this good.
amazing dish!! Used red curry paste cause we couldn’t find the yellow but still came out great.. nice flavor, not spicy at all (though I added a bit of hot sauce to my own plate 😉 ) Did not change the recipe at all … is perfect just like it is! Will definitely be making this again.
I made this recipe exactly as written and it was excellent. I am new to cooking with curry and other Indian spices so I am thrilled to add this to my repertoire. Wouldn’t change a thing!!
Exactly what I was looking for! I made it with fresh green beans and snap peas instead of potatoes. It was wonderful! It also freezes and reheats very well for lunches.
This was yummy!! I added a bag of Asian steamed veggies to the pan just before serving to make the meal a bit larger. I didn’t have currry paste so I used chili paste instead. I doubled the curry and coconut milk. Instead of the soy sauce I finished off a bottle of teriyaki sauce. About 1/3 C. I had lots of sauce for the rice to soak up. This was super good. I’ll make it again
My husband and I love this! I made it spicier as we both enjoy our food. A lot less sweet than Thai curry. Add more vegetables if you like. Only has potatoes.
Great recipe. Our family increases the curry paste and the curry powder. Substitute fish sauce for part of your soy sauce. Add a variety of vegetables. Eat it mixed with Basmati rice.
I have made this 5 or 6 times and really enjoy it. I love Indian dishes and usually make them from scratch. This yellow curry is a great weeknight dish as it doesn’t take long to make. I use 25% more curry past as I like it a bit spicier, I also add snow peas and broccoli to add some color.
Excellent recipe. I’ve been looking for a curry recipe that is mild and similar to one made in a Filipino restaurant that is now closed, and this is it! I doubled the sauce (except the sugar) and added carrots, and served it over brown basmati rice. Scrumptious!
Really great recipe. My partner and I made this last night and it was a cinch. We subbed sweet potatoes for the white potatoes, added frozen sweet peas, used red as well as yellow onion
This is a fabulous recipe If I could give it ten stars I would. Made it pretty much as directed but used green peppers in lieu of the potatoes. I also added a touch more sugar. Absolutely no need to get take out when I can use this recipe and spend less money and enjoy it more.