Make It: Yellow Coconut Chicken Curry with Thai Jasmine Rice

When it comes to classic thai or indian cuisine, I love yellow curry. Golden, soft potatoes that melt in your mouth, followed by slightly sweet succulent carrots, and flavor-filled bites of browned chicken breast.

This recipe is classic, and I have to confess, it was the first time I’d ever cooked with curry powder (I grew up in a really unadventurous, white bread home.)

Note: I adapted this recipe from Eating Well here, and changed some of the measurements and ingredients. Feel free to adapt as you see fit.

Yellow Coconut Chicken Curry:

  • 2 pounds boneless, skinless chicken breast, cut into bite-size cubes (roughly two good sized lean chicken breasts)
  • 6 teaspoons curry powder, divided
  • 3/4 teaspoon salt, divided
  • 2 tablespoons coconut oil, divided (smells divine when it heats up)
  • 1 large yellow onion, chopped
  • 1 tablespoon chopped garlic (add more to taste)
  • 1 14-ounce can coconut milk (any brand or kind will do)
  • 1 14-ounce can reduced-sodium chicken broth
  • 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
  • 1 cup sliced carrots
  • 3/4 cup frozen peas (roughly half of a bag, thawed)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon packed brown sugar (up to you if you want to put a bit more to offset the spiciness)

Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar. Pour over soft cooked Thai Jasmine rice and enjoy!

The first time I cooked my own curry will definitely not be my last, so delicious! If you’re into trying new spices at home, I highly suggest you give this a try.

Thanks and happy eats,

Lisa

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