Monday, February 23, 2009

Yellow Curry Chicken with Potatoes

This is one of my favorite things to get when I go out for Thai - this is the cheap and easy version :) There are LOTS of different ways to make this, many that take hours and start from scratch. This was one I found online with the fewest amount of ingredients and shortest amount of time to make! I use Chicken, but also good with shrimp - but put them in at the end when the potatoes are tender, and cook only until the shrimp turn pink and are cooked through. Serve over rice.

  • 2 3/4 cups unsweetened light coconut milk

  • 3 tablespoons yellow curry powder, hot or mild

  • 1 pound boneless chicken breast or tenders, cut in big, bite-sized chunks

  • 2 cups chicken broth

  • 3-4 small white potatoes, cut into bite-sized chunks (about 1 1/2 cups)

  • 1 medium onion, cut into thick wedges (about 1 cup)

  • 1 teaspoon salt

  • 1 tablespoon brown sugar

  • 1 can water chestnuts

In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry powder, and cook 2 to 3 minutes, stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.

Add the remaining 1 3/4 cups coconut milk, the chicken broth, the potatoes, onion, salt, and brown sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes.

Remove from the heat and serve hot or warm.


Blogger Kisa Peters said...

Hey Angela! I just found your blog through your facebook post! I LOVE LOVE LOVE your photography! I could look at it all day long - actually I have been for a few days now! Hope you are well! LOVE your blog title too!

2/24/2009 09:27:00 PM  
Blogger Anthony Frost said...

Sounds delicious. I hope I get it right.

prozac and pphn

2/13/2012 04:18:00 PM  

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