Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, yellow chicken curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious. The thing is that I don't normally post on Thursdays, but sometimes life tells you to make Thai Yellow Curry Paste, and as a result, you need to share a recipe that uses it on the very next day. Because I know every single one of you sweet readers has that curry paste made, packed into jars, and ready to be made into this luscious Thai Yellow Chicken Curry.
Yellow chicken curry is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Yellow chicken curry is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook yellow chicken curry using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Yellow chicken curry:
- Take 8 chicken drumsticks, skin on
- Prepare 1 yellow capsicum, chopped
- Take 1 brown onion, chopped
- Take 1 red chili, chopped
- Make ready 1 tbsp tomato paste
- Prepare 2 tbsp red wine vinegar
- Make ready 1/2 litre water
- Get 1 can chickpeas
- Get 1 tbsp yoghurt
- Prepare curry paste
- Prepare 1 yellow capsicum
- Get 1 tbsp turmeric
- Get 2 tsp curry powder
- Prepare 1 bunch coriander stalks and roots
- Prepare 1 chicken stock cube
- Get 1 thumb ginger
- Take 1 red chili
- Prepare 1 brown onion
- Make ready 4 clove garlic
- Make ready 1 tbsp honey
- Prepare Rice
- Take 1 cup rice
- Get 2 cup water
- Make ready 1 pinch salt
- Make ready 1 rind of lemon
Sauté the onion in coconut oil. Add the fresh minced ginger and garlic (fresh is best here, so it doesn't burn). Bloom the spices: The yellow curry paste, curry powder, and coriander are so flavorful. It's important to take time your time here to really unlock the full potential of the spices and curry paste.
Instructions to make Yellow chicken curry:
- Shallow fry pre-seasoned chicken, not touching, in metal oven-proof pan, to golden.
- Remove chicken and fry onion, chili and pepper in the hot fat
- Add tomato paste, then vinegar, sizzle
- Add paste plus half litre water and turn down heat
- Add tin chickpeas and put chicken back in
- Put pan in oven. 180C/ 350°F 45 mins
- Steam rice, add lemon rind on top, serve w wedges of lemon on side. drizzle of yoghurt and all the remaining coriander leaves. top w a little chopped red chili
We were in the mood for a yellow chicken curry dish and found this recipe. Instead of thighs, we used chicken breasts but made the rest of the recipe as written and everyone ate without a word–all that was heard were "tummy" noises! The dish was so tasty there were no leftovers. To really deliver a punch of yellow curry flavor, I used this Mekhala Organic Yellow Curry Paste. Unlike the Thai Kitchen brand of Red Curry Paste or Green Curry Paste that I've used in the past for respective red and green curry recipes, the Mekhala packs way more heat per tablespoon.
So that is going to wrap it up for this exceptional food yellow chicken curry recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
