Yellow Curry Chicken with Jasmine Rice

Yellow Curry Chicken with Jasmine Rice

Matt

"This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor."
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Ingredients

50 m servings 319 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 743 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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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  4. Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

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Reviews

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So good! I used 2 chicken breasts, the entire can of coconut milk and 1 cup of chicken broth (because we like more "sauce"). I kept the spices exactly the same, and we all loved it! The only thi...

Yum!! My husband and I loved it. Thanks so much for providing the yellow curry recipe we've been searching for. I've tried others, but this one gave us the flavour and kick of spice we were look...

Did it vegan style; used vegetable broth, tofu and no fish sauce. Absolutely delic. Thanks for sharing this awesome recipe.

This is delicious. If you like Thai curry more than Indian curry I would double the sauce base. There is little to no sauce in the original recipe. I followed other reviewers and added more chic...

I didn't have any fish sauce and still tasted wonderful! I only had a yellow pepper, so I boiled cauliflower and yams with the potatoes, and added broccoli. Next time I will boil the carrots too...

This recipe was amazing. I made it with Basmati rice in stead of Jasmine rice and it was much better with the Basmati.

Wonderful! I love the sauce as well, so also used the whole can of coconut milk and added extra spices so it wouldn't be diluted (I would not have if my kids were eating it). I also used froze...

It was like how I remember my mom's curry.

Our whole family loved this recipe--even our picky eater! I only used 1 teaspoon of red curry paste so our children could eat it and didn't add the cayenne pepper until after I took out their p...

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