Adriel's Chinese Curry Chicken25 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!” - by BlondeCook
Original recipe yields 4 servings
- In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
- Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
Amount Per Serving (4 total)
- 239 cal
- 7 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"Delicious, quick and easy to make. Modifications: Doubled the sauce portion of the recipe, because I enjoy a good amount of sauce with my curry (and the cans of coconut milk typically are >10 oz). A..." See morelthough I doubled the sauce, I used only 2 chicken breast halves, which were roasted and shredded, then added during the last 10 minutes of simmer to absorb flavor; I prefer this texture, and there was plenty of chicken, some in each bite. In addition, added carrots which were cut on the bias (so that they would cook at same rate as potatoes)."
"This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe, but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow ..." See morecurry paste. (We have a superb brand here in not only yellow, or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment."
Indian Chicken Curry (Murgh Kari)
Thai Red Chicken Curry
Just swipe to see more like this.