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

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.