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Creamy Chicken Yellow Curry With Potatoes

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A comforting and flavorful creamy chicken yellow curry with tender potatoes simmered in a rich coconut milk and yogurt sauce, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 2 medium potatoes, peeled and cubed (Yukon Gold preferred)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons yellow curry powder
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup (8 fl oz / 240 ml) chicken broth
  • 1/4 cup (2 fl oz / 60 ml) plain yogurt
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Peel and cube potatoes into roughly 1-inch pieces. Chop onion finely, mince garlic, and grate ginger. Cut chicken thighs into bite-sized chunks. This should take about 10 minutes.
  2. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet or saucepan over medium heat. Add yellow curry powder and toast for about 1 minute, stirring constantly until fragrant.
  3. Add onions, garlic, and ginger to the pan. Cook for 4-5 minutes until onions are soft and translucent, reducing heat if garlic browns too fast.
  4. Increase heat to medium-high. Add chicken chunks, season with salt and pepper, and cook until lightly browned on all sides, about 5-7 minutes. Brown in batches if needed to avoid overcrowding.
  5. Stir in cubed potatoes, then pour in coconut milk and chicken broth. Bring mixture to a simmer.
  6. Reduce heat to low, cover, and let simmer gently for 20-25 minutes until potatoes are tender and chicken is cooked through. Stir occasionally to prevent sticking. Sauce should thicken slightly.
  7. Remove pan from heat and stir in plain yogurt until fully combined. Taste and adjust salt and pepper if needed.
  8. Garnish with fresh cilantro and serve hot with steamed rice or warm naan bread.

Notes

Toast spices gently over medium heat to avoid bitterness. Brown chicken well for depth of flavor. Stir in yogurt off the heat to prevent curdling. If sauce is too thick, add extra broth or water; if too thin, simmer uncovered to reduce. For dairy-free, substitute yogurt with coconut yogurt or extra coconut milk.

Nutrition

Keywords: chicken curry, yellow curry, creamy curry, coconut milk curry, easy chicken recipe, comfort food, potatoes, weeknight dinner

Find it online: https://cooltastes.com/creamy-chicken-yellow-curry-with-potatoes-easy-recipe-to-try-today/