Easy Chicken Curry
Easy Yellow Chicken Curry: A simple and tasty dish that will make you surprise yourself with how well you can make it.
This simplified version of a classic Indian dish is both delicious and easy enough that anyone can make it.
Packed with rich flavors and aromas, this chicken curry recipe can stand on its own or be added to rice to make a more filling and complete meal.
Anyone who likes curry will like this curry chicken recipes, and many people who claim they don’t like curry will like it too as it is mild in flavor and very delicious. Make it in no time, and save the leftovers to eat the next day, if there are any leftovers.
How do you make a simple curry?
I love trying new foods, especially ones from foreign countries and one of my favorite countries to try new foods from is India.
One of my favorite dishes from India has always been curry, but I was always worried that if I tried to make it myself I would mess it up.
This easy chicken curry recipe finally made me realize that curry isn’t as hard as I thought. This curry in a hurry easy enough that anyone can make it and it’s still amazing.
Instead of trying to make my own spice mixtures I use a curry powder and a curry paste, and mix it with some coconut milk and fish sauce, and a few other ingredients to get a flavorful, delicious curry with no grinding of spices necessary.
What is Curry Powder or Paste Made of?
Curry paste and powder is one of those things that seems like it is one ingredients, but the complexity of the flavor comes from numerous spices such as coriander, turmeric, ginger, garlic, peppers, lemongrass, and sometimes even sugar is added.
Is chicken curry healthy?
Chicken curry with coconut milk is not only delicious, but it’s also pretty good for you.
The spices and seasonings used in curry are usually considered full of health benefits and coconut milk is too, but eating too much of anything can be unhealthy.
Sometimes it hard to stop myself from eating too much because its just so good, but it’s health benefits are still great, but coconut milk is full of fat so eating too much of it can be fattening.
Curry made with coconut milk, which high calorie, is full of amazing flavors and textures, it’s creamy and delicious.
How do I make Indian Curry Chicken?
Making coconut curry chicken is quite easy.
This curry chicken recipe is simple enough that even an inexperienced chef can make it with ease. As it cooks all the flavors will come out more and the seasonings will create a rich flavor filled experience. The key to making a good Indian curry is in the cooking process itself.
- Saute the chicken in ginger, onion and garlic to start the flavoring process and to caramelize some of the chicken.
- Add the curry powder, tomato sauce, and coconut milk, and the various seasonings to round out the dish’s flavor profile.
- Simmer. Simmering the whole dish so the flavors combine and the chicken finishes cooking.
The simplicity of this coconut curry makes it perfect for anyone.
How to Serve, Reheat, and Store Yellow Chicken Curry
Can you freeze this?
Yellow curry is great for freezing. Coconut milk isn’t going to separate when it freezes, or when it reheats. This particular recipe reheats exceptionally well.
So yes, you can save this for later by freezing, and you are going to find that it tastes even better later as the flavors have a chance to meld.
How to Store Yellow Curry:
Prepare the recipe as outlined below.
- Let it cool. You want it to come to room temperature on the counter.
- Store in a plastic or glass container.
- Refrigerate 2-3 hours.
- Freeze for up to 3 months.
To save for later:
- Let it cool in the fridge, or let it come to room temperature.
- Store it in the refrigerator for up to 3-4 days.
How to Reheat Yellow Chicken Curry:
You can reheat the yellow curry on the stovetop or microwave.
If stored in the freezer, let it thaw in the refrigerator. then reheat on the stovetop or in the microwave.
You might also like these:
Yellow Curry Chicken
- 1 pound boneless skinless chicken breast
- 1 Tablespoon vegetable oil
- 1 Tablespoon minced garlic
- 1 yellow or white onion small, chopped
- 2 tablespoons yellow curry powder
- 1 tablespoon Thai red curry paste
- 15 ounce coconut milk canned, full fat
- ½ cup water or chicken stock optional
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 2 tablespoons lime juice
- salt to taste
- fresh cilantro handful, roughly chopped
- 4 cups cooked white rice for serving
- Heat the oil in a large pot over medium low heat.
- Add the onions and minced garlic and saute for a few minutes until the onions are fragrant and softened.
- Add the chicken and saute for 2-3 minutes, browning it a little.
- Add curry powder and paste; saute for 3-5 minutes.
- Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
- Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
- Stir in the brown sugar, fish sauce, and lime juice
- Taste and salt if needed
- Top with fresh cilantro, serve over cooked rice
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Pin to your Chicken board on Pinterest: