Yellow Chicken Curry with Potatoes
Sweet, aromatic, and vibrantly yellow, Yellow Chicken Curry with Potatoes is one of those heartwarming dishes that pulls you in from the first whiff. Picture the rich scent of coconut milk simmering with fragrant Thai yellow curry paste, wafting through your kitchen, instantly making your home feel cozy and inviting. Each bite reveals tender chicken and soft potatoes, bathed in a creamy, mildly spicy sauce that you just can’t resist.
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I still remember the first time I tasted this delightful dish at a friend’s home. The moment I took that first spoonful, I was enchanted! We gathered around the table, laughter filling the air, as we shared not just the meal but stories and warmth. With each bite, I was transported back to those golden moments. Whether it’s a chilly evening or a celebratory gathering, this Yellow Chicken Curry with Potatoes always seems to bring people together. Get ready to impress your family and friends with this easy and flavorful curry; let’s cook!
Why This Is The Best Yellow Chicken Curry with Potatoes Recipe
This recipe for Yellow Chicken Curry with Potatoes is bound to become your new favorite for several reasons. First off, it’s super simple and quick—ready in just about 35 minutes, including prep time. The taste? It’s a wonderful balance of sweet, savory, and mildly spicy flavors that create a comforting experience on your palate. Your guests will be in awe of the rich, golden hue and inviting aroma that fills the room as it cooks. Perfect for cozy dinners or social gatherings, this dish shines on any occasion! And with the flexibility to make it gluten-free if needed, it accommodates various dietary preferences.
Ingredients You’ll Need
3 tbsp Thai yellow curry paste: This is the star of the dish, providing that signature flavor. If you cannot find it at your local grocery, try making your own or use another curry paste of choice, keeping in mind it may alter the flavor somewhat.
1 tbsp vegetable oil: Essential for sautéing the curry paste to enhance its flavors. Any neutral oil, like canola or sunflower, works well here.
14 oz coconut milk: This creamy base lends a rich texture and adds a hint of sweetness that balances the spices. Use full-fat for a richer curry or light coconut milk for a lighter version.
2 lbs chicken breasts (cubed or skinless boneless chicken thighs): Boneless cuts ensure tenderness without overcooking. You can substitute with tofu for a vegetarian twist.
2 medium potatoes (peeled and cubed): Potatoes add heartiness to the dish. Yukon Gold or red potatoes hold their shape well. You can swap in sweet potatoes for a different flavor profile.
2 tsp brown sugar (or cane sugar): Just a touch helps to balance the heat of the curry. Adjust according to your taste.
4-5 Thai basil leaves (optional): For an aromatic garnish that enhances the dish’s flavor, though you can also use regular basil as a substitute.
2 tbsp peanuts (chopped): These add a delightful crunch on top, swapping for toasted cashews if peanuts are not available.
How to Make Yellow Chicken Curry with Potatoes
Heat and Sauté
Start your curry by heating the vegetable oil in a large pan over medium heat. Add the yellow curry paste, stirring constantly for about a minute. The goal is to cook it until it becomes fragrant and softens, allowing those aromatic oils to infuse into the oil. This step lays the groundwork for a full-bodied flavor. Once the paste has cooked, pour in the coconut milk. Bring it to a gentle simmer, stirring frequently, to help the flavors meld beautifully.
Combine Chicken and Potatoes
Next, add the cubed chicken to the simmering coconut milk mixture. Stir well to ensure the chicken is thoroughly coated in the curry sauce. Toss in the cubed potatoes as well, allowing them to absorb all those flavors. Continue simmering for about 15-20 minutes, or until both the chicken is cooked through and the potatoes are fork-tender. You’ll know it’s ready when the chicken is opaque and the sauce has thickened slightly. The aroma will be simply irresistible at this point.
Sweeten and Finish
Once everything is perfectly cooked, it’s time for a hint of sweetness. Stir in the brown sugar, helping to balance the spiciness and enhance the overall flavor. Give it a good mix, then remove the pan from the heat. At this stage, you can fold in the Thai basil leaves, allowing their fragrant oils to permeate the curry. The dish is now ready to serve!
Tips for Success
Ensure your oil is hot before adding the curry paste; this helps to release its aromatic qualities quickly.
Don’t rush the cooking process; letting the chicken and potatoes simmer allows the ingredients to soak up the flavors.
Mixing the sugar in at the end balances the flavors perfectly, so don’t skip this step!
If you find your curry too thick, a splash of water or broth can loosen it up a touch.
For added depth, consider a squeeze of lime juice just before serving to brighten everything up!
Serve It With
Enhance your experience with some delicious additions! Serve your Yellow Chicken Curry with Potatoes over a generous scoop of jasmine rice, which soaks up every last bit of the creamy sauce. You could also pair it with warm naan—or even some crisp cucumber salad to cut through the richness. If you’re feeling adventurous, serve it with crispy vegetable spring rolls on the side for a tropical feast!
How To Store & Reheat Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave works perfectly—just heat on medium until warmed through. For a touch of nostalgia, you can also heat it gently on the stovetop, stirring occasionally until hot.
If you want to save it for longer, freeze the curry for up to 3 months. Make sure to cool the dish down completely before sealing it. When ready to enjoy, let it defrost in the refrigerator overnight and reheat it as mentioned above. Note that the texture may change slightly once frozen, but the flavors will still be delightful!
Tips & Variations
To shake things up, add fresh vegetables like bell peppers or carrots for extra color and nutrition—just toss them in with the chicken.
Experiment with different protein options. Shrimp or chickpeas can easily replace chicken for a new flavor profile.
For a spicier version, add diced chilies or a dash of cayenne pepper when cooking the paste.
Swap the potatoes for cauliflower for a lower-carb option that packs a flavor punch.
Top with fresh cilantro or a squeeze of lemon for a zesty finish, adding a unique flavor contrast.
Recipe FAQs
Can I use different protein than chicken?
Absolutely! This curry is versatile. Feel free to use shrimp, pork, or even chickpeas for a vegetarian version. Adjust the cooking time accordingly; shrimp cook much faster, so add them towards the end.
Why did my curry turn out too thick?
It’s all about the coconut milk! If it’s too thick, you can simply add a bit of water or low-sodium chicken broth to thin it out as it cooks.
Is it necessary to use Thai basil?
While Thai basil brings a unique flavor, especially in Thai dishes, it’s not mandatory. Regular basil or even cilantro can work as substitutes without a hitch.
How spicy is this curry?
This recipe offers a mild heat that most people enjoy. However, if you prefer it spicy, consider adding more curry paste or including some chilies for that extra kick!
In conclusion, Yellow Chicken Curry with Potatoes is more than just a meal—it’s a culinary experience that creates opportunities for warmth and connection. With its ease of preparation and ability to delight your taste buds, this dish invites you to savor every bite and share moments with loved ones. Don’t hesitate to experiment and make this recipe your own—each variation brings something special to the table. Enjoy the process, and most importantly, enjoy the flavor!
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📖 Recipe Card
Yellow Chicken Curry with Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Description
This Yellow Chicken Curry with Potatoes is a comforting and flavorful dish that’s easy to prepare, perfect for gatherings or cozy dinners with loved ones.
Ingredients
- 3 tbsp Thai yellow curry paste
- 1 tbsp vegetable oil
- 14 oz coconut milk
- 2 lbs chicken breasts (cubed or skinless boneless chicken thighs)
- 2 medium potatoes (peeled and cubed)
- 2 tsp brown sugar (or cane sugar)
- 4–5 Thai basil leaves (optional)
- 2 tbsp peanuts (chopped)
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add yellow curry paste, stirring for about a minute until fragrant.
- Pour in coconut milk and bring to a gentle simmer, stirring frequently.
- Add cubed chicken and cubed potatoes, ensuring they are coated in the sauce.
- Simmer for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
- Stir in brown sugar to balance flavors, then fold in Thai basil before serving.
Notes
Ensure oil is hot before adding curry paste for optimal flavor release.
Allow chicken and potatoes to simmer to soak up the flavors.
Add a splash of water or broth if the curry is too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
