Yellow Chicken Curry with Coconut Milk

5.0
(2)
2 Reviews
3 Photos

This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).

Submitted by Tanya Jenny
Published on April 29, 2020
3
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 3 ½ cups water, or more as needed

  • 2 cups uncooked jasmine rice

  • 2 tablespoons vegetable oil

  • 1 ½ pounds boneless, skinless chicken thighs, cubed

  • 4 medium russet potatoes, peeled and cubed

  • 1 teaspoon salt, or more to taste

  • 1 teaspoon ground black pepper, or more to taste

  • 1 (13.5 ounce) can coconut milk

  • 4 cloves garlic, chopped

  • 4 tablespoons yellow curry powder, or more to taste

  • 2 tablespoons soy sauce

  • 1 ½ tablespoons white sugar, or more to taste

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon ground ginger

  • ½ teaspoon red pepper flakes

Directions

  1. Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.

  2. While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.

  3. Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.

  4. Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

Nutrition Facts (per serving)

693 Calories
27g Fat
87g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 693
% Daily Value *
Total Fat 27g 34%
Saturated Fat 15g 75%
Cholesterol 68mg 23%
Sodium 769mg 33%
Total Carbohydrate 87g 31%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 29g 58%
Vitamin C 10mg 11%
Calcium 75mg 6%
Iron 7mg 38%
Potassium 988mg 21%

* 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.

You’ll Also Love

Adriel's Chinese Curry Chicken
78 Ratings
Malaysian Red Curry Thighs
25 Ratings
Curried Chicken Stew
1 Rating
Yellow Curry Chicken with Jasmine Rice
33 Ratings
Green Coconut Chicken
54 Ratings
Curried Coconut Chicken
3,921 Ratings
Thai Yellow Curry Chicken
4 Ratings
Vegan Potato and Butternut Squash Curry
2 Ratings
Thai Red Curry Chicken Bake
1 Rating
Slow Cooker Chicken Curry
Slow Cooker Chicken Curry
7 Ratings
Spicy Thai Red Curry
4 Ratings
Thai Green Curry with Chicken
9 Ratings
close up view of Slow Cooker Chicken Massaman Curry over white rice garnished with chives in a wooden bowl, next to a spoon
Slow Cooker Chicken Massaman Curry
10 Ratings
high angle looking at a bowl of Indian Chicken Curry garnished with fresh herbs served on top of rice
Indian Chicken Curry
1,531 Ratings
Vietnamese-Style Chicken Curry Soup
52 Ratings
close up vie of a Curried Chicken Thigh over white rice on a plate
Instant Pot® Curried Chicken Thighs
11 Ratings