Saturday, January 15, 2011

Yellow chicken curry recipe

Yellow chicken curry recipe

 Yellow Curry Sauce Recipe Ingredients:

1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/2 to 1 tsp. cayenne pepper
  • 2 shallots (or 1 small cooking onion)
  • 1 thumb-size piece galangal (see Glossary) OR ginger, sliced
  • 3 large cloves garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/4 tsp. fresh nutmeg (or substitute cinnamon)
  • 3 Tbsp. fish sauce (available at Asian/Chinese food stores)
  • 1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, thinly sliced
  • 1 Tbsp. brown sugar
  • 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
  • 1 can coconut milk
  • 1 Tbsp. fresh lime juice (or juice from 1/2 lime)
  • 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
Other ingredients:
  • ½ chicken chopped into pieces
  • 1 stalk lemon grass (for more information, see below)
  • 2 potatoes, chopped into wedges or small chunks
  • 1 green and/or red bell pepper, de-seeded and sliced
  • 1-2 additional kaffir lime leaves, left whole
  • approx. 1 cup cherry tomatoes
  • 1/2 loose cup fresh coriander OR fresh basil to finish the dish

A.) Thai yellow chicken curry recipe 

  •  This chicken curry recipe from Thailand uses dry roasted spices and fresh ingredients to make a aromatic curry paste. You may make the curry paste from scratch or simply used ready-made curry paste like Mae Ploy, Mae Sri or Nittaya brand. Refrigerate any leftover paste in a ziplock bag. It will keep for at least a month.
Yellow Curry Paste Ingredients
  • 12 dried Thai chilis
  • 2 tsp sea salt (or coarse salt)
  • 2 shallots, peeled
  • 4 cloves garlic, peeled
  • 1 thick slice fresh galangal (or dried galangal soaked in water until softened)
  • 1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
  • 1 thick slice peeled ginger root
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp curry powder
  • 1 tsp shrimp paste (kapee)
  • Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. See a more detailed explanation of dry roasting spices.
  • Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass and gingerroot. Process or pound until smooth but some small pieces can still be seen.

  • Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.
  • Nittaya Curry PasteYellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients
  • 3 tbsp yellow curry paste (either from the recipe above or ready made like Nittayai brand)
  • 1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
  • 2-3 small red potatoes, scrubbed and cut into 2 inch pieces
  • 1/2 tsp sea salt
  • 1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
  • 2 tbsp fried shallots (available ready-made in a plastic jar), optional
  • 1 tsp fish sauce, to taste (Golden Boy brand is recommended)
  • In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

  • At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots, if desired. Serve with Thai jasmine rice.
 B.) Red chicken curry recipe

  • 1tbsp groundnut oil
  • 6 skinless, boneless chicken breasts, cubed
  • 2 small red onions, cut into thin wedges
  • 3tbsp Thai red curry paste
  • 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)
  • 250g (9oz) fine green beans, trimmed
  • 1 lime, zest and juice
  • 2tbsp Thai fish sauce
  • 8tbsp chopped fresh coriander
  • Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
  • Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
  • Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.
 C.) Green chicken curry recipe

  • 4 breastsChickencubed
  • 4 teaspoonsesameoil
  • 3 clovesGarliccrushed
  • 2 mediumWhiteonionsdiced
  • 2 smallChillieschopped
  • 4 teaspoonLemonGrassfinelydiced
  • 4 tablespoonGreencurrypaste
  • 1 cupChickenstock
  • 1 cupCoconutmilk
  • 2 teaspoonBrownsugar
  • 1 teaspoonrootGingerchoppedfine
  • Heatoilinawokandfryonionsandaddchicken.
  • Addchile,Garlicandlemongrass,gingerandcurrypaste.
  • Lowerheatandcookuntilchickenistender.
  • Mixinbrownsugarandaddchickenstockandsimmergently.
  • Addcoconutcreamandserve.
  • Ifthecurryistoothickaddmorestockorcoconutcream.
  • Youmayaddpeas,carrotsandbellpeppersifwished.
  • ServewithVegetableRiceorFriedRice,PrawnCrackersetc
 D.) Massaman chicken curry recipe

  • 2 tablespoons vegetable oil shopping list
  • 650g chicken diced shopping list
  • 1 cup coconut cream shopping list
  • 2 tablespoons massaman curry paste (see my recipes or buy it from any Asian grocery) shopping list
  • 1 cup coconut milk shopping list
  • 1 cup chicken stock shopping list
  • 1/2 cup unsalted roasted peanuts shopping list
  • 2 medium potatoes, peeled, cut into 3cm pieces shopping list
  • 1 cinnamon stick shopping list
  • 2 bay leaves shopping list
  • 5 cardamom pods, lightly crushed (see note) shopping list
  • 2 tablespoons brown sugar shopping list
  • 1 tablespoon tamarind concentrate (see note) shopping list
  • 1 tablespoon fish sauce shopping list
  • steamed jasmine rice, to serve
How to make it
  • Heat oil in a large saucepan over medium-high heat until hot. Add chicken Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
  • Return chicken and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  • Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until chicken is tender. Serve with rice.
Notes & tips

Note 1: 

  • Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available in the supermarket spice aisle.
Note 2
  • The tamarind tree's fruit is a primary 'sour' flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.
E.) Indian yellow chicken curry recipe

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper
  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Wednesday, November 3, 2010

Chicken Curry Recipe

 Chicken Curry Recipe

  • Yesterday I felt like cooking something a little more exotic, so I tried this chicken curry recipe. It turned out well, so you should try it if you like curry dishes.
  • I know there are some people who may not like the banana topping, so you can leave it out completely, or try replacing it with something more neutral (like carrots, bamboo shoots or pineapple chunks).
Chicken Curry recipe
Makes 4 servings


  • 2 chicken breasts, cut into cubes
  • 350 g potatoes, cut into cubes
  • 2 bananas
  • 1 clove garlic, chopped
  • 2 onion, sliced
  • 150 ml low-fat plain yogurt
  • 2 tablespoons Thai red curry paste
  • 25 g creamed coconut
  • 1 tablespoon tomato puree
  • 1 tablespoon oil
  • 1 lime
  • 2 tablespoons chopped fresh coriander
  • 300 ml boiling water
  • Saute the onion and garlic in oil until soft.
  • Stir in the chicken cubes and cook for about 3 minutes (until lightly brown).
  • Add the curry paste and cook for another 2 minutes.
  • Disolve the creamed coconut in boiling water and add to the pan.
  • Add in potatoes and tomato puree.
  • Cover and simmer for about 25 minutes.
  • Stir in the yogurt and chopped coriander.
  • Chop the bananas and mix in with the lime juice and zest; chill until the curry is ready to serve and use as a topping (optional).
 Related Acticles:

A.) Andhra chicken curry recipe


Andhra Chicken curry
  • Onions
  • Bay leaf
  • Yogurt
  • Ginger Garlic paste
  • Fry Onions in oil with bay leaf.
  • Grind it once the fried onions cooled down.
  • In the mean time, marinate the chicken with salt, chili powder, a little bit of yogurt(optional) and turmeric.
  • Fry the onion paste in oil along with dhaniya powder.
  • Add chicken to this paste and close lid until all the water evaporates.
  • Now add soya and cashew paste.
  • Also add coconut and tomato paste to the chicken.
  • Fry for some time and then add water and cook until chicken is ready.
  • Once chicken is cooked, add garam masala and coriander(cilantro) and serve.
B.) Easy Chicken Curry Recipe 

  • 30 ml oil
  • 800 g chicken pieces
  • salt and ground black pepper
  • 1 large onion, chopped
  • 1 large clove garlic, crushed
  • 15 ml masala for chicken or mild curry powder
  • 2 medium tomatoes, peeled and chopped
  • 25 ml coconut
  • 250 ml chicken stock
  • 15 ml grape vinegar
  • 25 ml seedless raisins
  • salt and freshly ground black pepper
  • 1 medium green apple, peeled and diced
  • 1 bunch fresh coriander leaves (optional)
  • Heat a large heavy-based saucepan and brush with a little oil. Season the chicken pieces and brown, skin side facing down, until crisp and golden. Remove from the saucepan with a slotted spoon and sauté the onion and garlic in the remaining fat until tender and fragrant. Add more oil if necessary. Sprinkle the curry powder over the onion mixture in the saucepan and stir-fry for another minute. Add the remaining ingredients, except the apples, and return the fried chicken pieces to the saucepan. Reduce the temperature, cover and simmer slowly for 40 minutes. Remove the lid and add the diced apple. Simmer until the chicken is done and cooked and the sauce has thickened slightly. Adjust the seasoning if necessary and stir in half the coriander leaves just before serving. Slice the chicken breasts if using, and serve on rice with the other chicken pieces. Garnish with the remaining coriander leaves. Serves 4-5.
C.) Filipino chicken curry recipe

  • This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.
  • Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.
Ingredients :
  • 2-3 tbsp. oil
  • 3 potatoes, peeled, quartered and fried
  • 1 lb. chicken, cut into serving pieces
  • 3 cloves garlic, minced
  • 1 large onion, quartered
  • 1 tbsp. patis (fish sauce)
  • 3 tbsp. curry powder
  • salt and pepper
  • 1 cup water
  • 1 red bell pepper, cut into big squares
  • 1 green bell pepper, cut into big squares
  • 3 celery stalks, cut into 1-1/2” long
  • 1 cup coconut milk or evaporated milk
(Cooking Conversion Chart)
Cooking Procedures :
  • Pan fry potatoes. Set aside.
  • In the same pan, fry chicken pieces and brown a little.
  • Add garlic and onion. Sauté for a few minutes until soft.
  • Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
  • Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
  • Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
  • Remove from heat. Serve hot.
D.) Indian chicken curry recipe

Indian Chicken Curry

Makes 4 small servings

  • 1-3 tablespoons of oil, butter, or ghee
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon of garam marsala
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/16 teaspoon pure stevia extract
  • 1/8-1/4 teaspoon sea salt
  • 3 boneless chicken thighs or 2 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt or pureed cottage cheese (I used Friendship 1%)
  • 3/4 cup coconut milk (lite, if you prefer)
  • 1/2 lime, juiced
  • 1/4 teaspoon cayenne pepper (optional--omit if you don't like spicy foods)
  • Prep vegetables. Heat fat in a skillet over medium heat. Saute onion until browned and fragrant. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener, and sea salt, stirring around the pan for 2 minutes. Use a food processor or magic bullet to puree cottage cheese or yogurt with coconut milk and tomato paste. Add chicken and coconut milk mixture to pan. Bring to a boil, turn down the heat, squeeze in the lime juice, and simmer for 20 minutes. Remove the bay leaf, and stir in the cayenne pepper if you're using it. Finish with more lime juice to taste, and serve over riced cauliflower.
E.) Simple chicken curry recipe

  • There are always some favorites & we can never get tired of cooking or eating over & over again, this simple chicken being one of them. I have grown up eating this on a lot of lazy weekends, when we all sat together & spent hours on the dining table, catching up with each other. There is nothing fancy about this chicken curry, it’s very simple, straightforward and quick to make.
  • There are endless variation to a  Chicken Curry, every household having their own way to do it. This one does not have any special spice or magic in it, except for the very common ones used almost everyday in an Indian home. This brings back memories of my childhood & my mom, & how the aroma of this would make us hungry & we could not wait for lunch/dinner to be served.
  •     Chicken with bones but Skinless -(about 15-20 pieces  in all, each piece about 3 inches)
For marinade:
  • 2 Tablespoons of Ginger Paste (I use Fresh Ginger, & blend it into a paste at home)
  • 2 Tablespoons of Garlic Paste (Use Fresh Garlic cloves & blend into a paste)
  •   1/2 Onion Chopped
  • 4 Tablespoons Yogurt
  • Salt
  • 1 Teaspoon Turmeric Powder
For Curry:
  • 5-6 Tablespoons of Oil
  • 1″ stick of Cinnamon
  • 2 Green Cardamoms
  • 2 Cloves
  • 2 large Red Onion ( Peeled & sliced thinly lengthwise)
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 cups chopped Tomatoes (or 1.5 cup Tomato Puree)
  • Salt
  • 2 Teaspoons Red Chili Powder (Optional/more or less to taste)
  • 1 Tablespoon Coriander Powder (Optional – skip it if you do not have any)
  • 2 Green Hot Peppers like Thai Bird Chili (Optional)
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Turmeric Powder
  • Fresh Chopped Cilantro/Coriander  for garnish
  • Wash the chicken well, & combine all ingredients of the marinade with the chicken pieces. Let it sit for a couple of hours, overnight being better.
  • Place a Thick Bottomed Stock Pot or Dutch oven on the stove. Add the Cinnamon, cardamoms & cloves & dry roast them at medium heat for a few minutes till they are fragrant. Take care they do not turn dark & burn.
  • Add the oil to the pan, & when the spices starts to sizzle, add the sliced onions, green chili  & the sugar. Stir fry at high heat till the onions starts caramelizing & turns light brown.
  • Pick up the pieces of chicken from the marinade & add them to the pan. Save the marinade.
  • Fry the Chicken turning them sometimes so both the sides slightly brown & the oil & the onions coat the chicken pieces.
  • Add salt, turmeric, red chili powder, ginger paste, garlic paste, coriander powder, the rest of the marinade & tomatoes. At medium heat fry for about 15 -20 minutes till the oil starts to separate. Stir & scrape out the bottom of the pan frequently. If you feel that it is getting sticky at the bottom of the pan, sprinkle some water & scrape it out… (Don’t burn the mix, it should not turn dark brown or black… )
  • When the oil separates & starts to leave the side of the, add 2.5 cups of water. Stir to mix, Cover & cook for another 15 -20 minutes or till the chicken is tender & cooked.
  • This should have some gravy, like a soup, & enough to soak up the bread. If you need less gravy, uncover & boil it down.
  • Garnish with fresh cilantro/coriander & serve with Rice or Flatbread!
  • We usually enjoy this chicken curry over a weekend lunch, when we can all relax & sit together & eat. Sometimes with plain rice, & sometimes with some flat breads dunking then in the sauce. The chicken curry would be mostly accompanied with some cucumber tomato salad, fresh squeeze of lemon on the rice & the curry & ending with sweet Bengali Chutney.
F.) South indian chicken curry recipe

Chicken chettinad ingredients:
  • 1kg chicken
  • 2 onions finely chopped
  • 2 tomatoes finely chopped
  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • salt to taste
  • few curry leaves
  • coriander leaves for garnishing

Ground paste ingredients:
  • 10 shallots (small onions)
  • 2" fresh ginger root
  • 5 garlic flakes
  • 6 red chillies or to taste
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp poppy seeds
  • 1/2 tsp peppercorns
  • 1/4 cup fresh coconut grating
  • 1" cinnamon stick
  • 2 cloves
Chettinad chicken preparation:
  • Cut and wash the chicken pieces and drain all the water and keep aside.
  • Heat a kadai with 1/2 tbsp of oil and roast all the paste ingredients (except ginger and garlic) for 3-5 mins.
  • Remove from flame and allow it to cool.
  • Now make a paste with roasted ingredients along with ginger garlic and keep aside.
  • Now heat the same kadai with remaining oil and add mustard seeds.
  • When they start to pop add chopped onions and saute till they turn into golden brown colour.
  • Then add chopped tomatoes and salt.
  • Saute till they become juicy.
  • Now add the ground paste and saute till raw smell disappears or the oil separates from the mixture.
  • Now add the chicken pieces and fry for 5 mins.
  • Add 1/2 -1 cup of water and combine well.
  • Close with a lid and cook on low flame till the chicken pieces become tender.
  • Finally adjust salt and garnish with coriander leaves.
  • Now your chetinad chicken is ready to serve.
  • Serve hot ith rice, Roti, etc...
G.) Thai chicken curry recipe

  • This is one of the most easy recipes from Thai cuisine that is usually prepared by using fish and is also quite famous world wide. In this recipe chicken is used instead and the ingredients used in this Thai curry recipe are also very easily available. The way these ingredients are used it results in variation of flavors for this curry. So enjoy this easy to make Thai Chicken curry at your home.
  • 1 kg boneless Chicken pieces
  • Salt to taste
  • 1 tbsp garlic paste
  • 6 pieces of spring onions (separate white and green parts)
  • 1 tbsp crushed red pepper
  • 4 tbsp Thai curry paste
  • 1/2 turmeric powder
  • 1/2 cup oil
Cooking Instructions:
  • Cut white portion of spring onion in thin julienne shape and separately chop the green parts.
  • Take a sauce pan, add oil and fry the onions for just two minutes or until they become soft and turn pink in color.
  • After that add garlic paste in fried onions and fry just for a minute.
  • Now add chicken pieces with salt and cook till chicken pieces become white.
  • After five minutes when chicken has cooked completely add turmeric powder, red chili powder and half cup of water. Mix them well and let it cook on low flame for ten more minutes.
  • In the end, add Thai curry paste, half cup of water, cover the pan and let it cook on low heat for at least five minutes.
  • When oil starts appearing on the surface of the curry switch off the flame
Serving :
  • Take out hot Thai chicken curry in a beautiful serving dish and garnish with green pieces of spring onions or any other raw vegetables to add more life to your Thai curry.
H.) Yellow chicken curry recipe

  • 800 gms Chicken (pieces)
  • 4 tbsp Yellow curry paste
  • 1 Cup peas
  • 1/2 Cup bamboo shoots
  • 1 Cup carrots (chopped)
  • 4 Cups coconut milk
  • 8 Basil leaves
How to make Yellow Chicken Curry:
  • Mix coconut milk and curry paste.
  • Heat the mixture till boiling.
  • Add chicken pieces.
  • Cook it for few minutes.
  • Add carrots and water.
  • Now cook this mixture till carrots are soft.
  • Add basil leaves, peas and bamboo shoots.
  • Cook it for few more minutes.
  • Serve with rice.