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

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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)

Preparation

• 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)

Preparation

• 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

Ingredients

• 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

Method

• 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

Ingredients

• 4 breastsChickencubed

• 4 teaspoonsesameoil

• 3 clovesGarliccrushed

• 2 mediumWhiteonionsdiced

• 2 smallChillieschopped

• 4 teaspoonLemonGrassfinelydiced

• 4 tablespoonGreencurrypaste

• 1 cupChickenstock

• 1 cupCoconutmilk

• 2 teaspoonBrownsugar

• 1 teaspoonrootGingerchoppedfine

Preparation

• Heatoilinawokandfryonionsandaddchicken.

• Addchile,Garlicandlemongrass,gingerandcurrypaste.

• Lowerheatandcookuntilchickenistender.

• Mixinbrownsugarandaddchickenstockandsimmergently.

• Addcoconutcreamandserve.

• Ifthecurryistoothickaddmorestockorcoconutcream.

• Youmayaddpeas,carrotsandbellpeppersifwished.

• ServewithVegetableRiceorFriedRice,PrawnCrackersetc

 D.) Massaman chicken curry recipe

 
Ingredients

• 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

Ingredients

• 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

Directions

• 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.