Recipe by BlondeCook
"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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yellow curry paste
chicken broth, divided
1 1/2 teaspoons
4 1/2 teaspoons
light soy sauce
1 (5.6 ounce) can
skinless, boneless chicken breast halves, sliced
minced fresh ginger
potatoes - peeled, halved, and sliced
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.
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!
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).
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!
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!
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!!
I LOVE THIS CURRY. THANK YOU!!!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Adriel's Chinese Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 239
** Calories from Fat: 63
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