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.