Adriel's Chinese Curry Chicken Recipe -
Adriel's Chinese Curry Chicken Recipe
  • READY IN 50 mins

Adriel's Chinese Curry Chicken

Recipe by  

"My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Jun 21, 2010

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 yellow curry paste. (We have a superb brand here in not only yellow, or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment.

Jun 23, 2010

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!

Mar 15, 2011

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 oz). Although I doubled the sauce, I used only 2 chicken breast halves, which were roasted and shredded, then added during the last 10 minutes of simmer to absorb flavor; I prefer this texture, and there was plenty of chicken, some in each bite. In addition, added carrots which were cut on the bias (so that they would cook at same rate as potatoes).

May 18, 2011

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 thighs instead of breasts because they stand up better to the long simmering without drying out like breasts. I also used the full can of coconut milk as other reviewers mentioned and added carrots. I bumped up the heat as well with a few red chili flakes. My husband and I lilked this very much. Thank you so much for the post!

Mar 16, 2011

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 compare to the ease and taste surprise I found in this recipe. I doubled the coconut milk and curry paste as we like it spicy and rich. This is very easy to make and made my picky husband happy. Thank you!

Aug 16, 2010

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!!

Apr 01, 2011


Feb 09, 2011

Delicious! I made this for my family, and it was too spicy for my kids- so they ended up with pb&j tonight. I doubled the recipe to have leftovers, and added an extra can of coconut milk to tame the spiciness. Was pretty simple to make. I also mixed all the ingredients in step 1 in the food processor to make it easier.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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