Yellow Chicken Curry with Coconut Milk

Recipesfull introduces to you: Chicken Recipes. (Yellow Chicken Curry with Coconut Milk). This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).

Brief

Prep 15 mins

Cook: 25 mins

Additional: 5 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Yellow Chicken Curry with Coconut Milk

Ingredients

3 ½ cups water

or more as needed

2 cups uncooked jasmine rice

2 tablespoons vegetable oil

1 ½ pounds boneless

skinless chicken thighs

cubed

4 medium russet potatoes

peeled and cubed

1 teaspoon salt

or more to taste

1 teaspoon ground black pepper

or more to taste

1 (13.5 ounce) can coconut milk

4 cloves garlic

chopped

4 tablespoons yellow curry powder

or more to taste

2 tablespoons soy sauce

1 ½ tablespoons white sugar

or more to taste

1 ½ teaspoons garlic powder

1 ½ teaspoons ground cumin

1 teaspoon ground ginger

½ teaspoon red pepper flakes

Main Dish

Directions

Step 1

Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice cover and reduce heat to low. Simmer until all of the water has been absorbed about 15 minutes. Taste the rice; if it is still too firm add a few more tablespoons of water. Remove from the heat cover and set aside.

Step 2

While the rice is cooking heat oil in a large wok over medium-high heat. Add chicken potatoes 1 teaspoon salt and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent 5 to 7 minutes.

Step 3

Stir in coconut milk. Add garlic 4 tablespoons curry powder soy sauce 1 1/2 tablespoons sugar garlic powder cumin ginger and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover reduce heat to low and simmer until potatoes are very soft and curry aroma is strong 15 to 20 minutes.

Step 4

Uncover the curry and turn off heat. Taste and adjust curry powder sugar salt and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

Nutritional Information

Yellow Chicken Curry with Coconut Milk

Servings Per Recipe:6

Calories: 692.7

% Daily Value *

Protein: 28.9g 58%

Carbohydrates: 86.6g 28%

Dietary Fiber: 5.1g 20%

Sugars: 4.4g

Fat: 26.5g 41%

Saturated Fat: 15g 75%

Cholesterol: 68.4mg 23%

Vitamin A Iu: 202.3IU 4%

Niacin Equivalents: 10.7mg 82%

Vitamin B6: 0.8mg 49%

Vitamin C: 10.3mg 17%

Folate: 41.9mcg 11%

Calcium: 75.2mg 8%

Iron: 6.8mg 38%

Magnesium: 96.8mg 35%

Potassium: 988.4mg 28%

Sodium: 768.7mg 31%

Thiamin: 0.1mg 9%

Calories From Fat: 238.8

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.