Adriel's Chinese Curry Chicken

Adriel's Chinese Curry Chicken

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BlondeCook 5

"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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50 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.



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 y...

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 o...

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 ...

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 comp...

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!!


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 ta...

Tastes very similar to my wife's favorite yellow curry she used to order, when she lived in Fayetteville, Arkansas, from a restaurant called "Taste of Thai." We added some things they added at t...

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