"Outside of an Oriental restaurant, this is one of the best!" — Rebecca
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skinless, boneless chicken breast halves - cut into chunks
onion, cut into chunks
salt and pepper to taste
creamy peanut butter
water to cover
What a wonderful dish this was! The taste was delicious. This is a definite keeper! My boyfriend and I thought it was better than most thai restaurants. I put my chunks of chicken in a bag and poured the cornstarch in with it, shook a bit, then added the chicken to the skillet. Followed the recipe from there, and was so happy with the end result! Thanks Rebecca!
For all of the exotic sounding food combinations in this recipe, I found it quite uninspiring and disappointing. I added another tablespoon + of curry powder and it still didn't seem enough. I also added 1/8 tsp. cayenne pepper which did liven things up a bit, but there seemed to be just too much too thick liquid to seem right. Sorry, because it did look simple enough. Here are a few suggestions. Lightly sautee the onions and garlic in the oil. Add the curry powder and ginger and toast until it is fragrant, then add the chicken to be coated with the spice mixture and sautee that a little. Bee certain to lightly coat the chicken with cornstarch or you'll have a lumpy mess on your hands! Then add the beef bouillon which you have dissolved in 1 cup or more of hot water (important!) and sherry to deglaze the pan. Then proceed with the peanut butter and water adding coconut milk toward the end.
Yellow curry chicken is my favorite dish at my favorite Thai restaurant, and I can't say this recipe is as good, but it's pretty close for how simple this recipe is! The only thing I changed is that I used breasts and thighs as I enjoy dark meat too; and I can't imagine yellow curry chicken without potatoes, so I added a few diced potatoes with the sherry and bouillon. My husband and I were skeptical if the potatoes would cook enough, but they turned out just the right tenderness! Also, I made sure I bought the "hot" curry powder at the store as I've cooked with other curry powder which turned out way too bland. It was just the right spiciness served over rice for our taste. My husband brought the leftovers to work for lunch a few times and his co-workers even commented that they had to go to a Thai restaurant that night because the smell made them crave curry! Thanks for the recipe!
This was the first time that I made a curry dish and it was wonderful! I used white cooking wine instead of the sherry, and it came out fine.
Good, and different. A nice change of pace from your typical weeknight (or weekend) fare! Adjust the spice to your liking, and pass the naan or the basmati rice!
I'm new at this type of cooking! What kind of curry powder do I use? RED, YELLOW OR GREEN? AND do I use the same amount for each? Thank you.
Our favorite dish. We like using chunky peanut butter. It adds a little extra crunch. We also add snowpeas during the last five minutes of simmering.
I liked this sauce a lot. I added cubed yellow potatoes, some red bell pepper and some fresh chopped basil. Really good, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sherry Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 345
Chicken breasts simmer in a spicy tomato and yogurt sauce.
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.
This rich chicken curry is easy enough for a weeknight dinner.