Name: Yellow Chicken Curry with Coconut Milk
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water, or more as needed - 3 ½ cups; Uncooked jasmine rice - 2 cups; Vegetable oil - 2 tablespoons; Boneless, skinless chicken thighs, cubed - 1 ½ pounds; Russet potatoes, peeled and cubed - 4 medium; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - 1 teaspoon; Coconut milk - 1 (13.5 ounce) can; Garlic, chopped - 4 cloves; Yellow curry powder, or more to taste - 4 tablespoons; Soy sauce - 2 tablespoons; White sugar, or more to taste - 1 ½ tablespoons; Garlic powder - 1 ½ teaspoons; Ground cumin - 1 ½ teaspoons; Ground ginger - 1 teaspoon; Red pepper flakes - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Yellow Chicken Curry with Coconut Milk

1. Water, or more as needed - 3 ½ cups

2. Uncooked jasmine rice - 2 cups

3. Vegetable oil - 2 tablespoons

4. Boneless, skinless chicken thighs, cubed - 1 ½ pounds

5. Russet potatoes, peeled and cubed - 4 medium

6. Salt, or more to taste - 1 teaspoon

7. Ground black pepper, or more to taste - 1 teaspoon

8. Coconut milk - 1 (13.5 ounce) can

9. Garlic, chopped - 4 cloves

10. Yellow curry powder, or more to taste - 4 tablespoons

11. Soy sauce - 2 tablespoons

12. White sugar, or more to taste - 1 ½ tablespoons

13. Garlic powder - 1 ½ teaspoons

14. Ground cumin - 1 ½ teaspoons

15. Ground ginger - 1 teaspoon

16. Red pepper flakes - ½ teaspoon

How to cook deliciously - Yellow Chicken Curry with Coconut Milk

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.