Yellow Chicken Curry with Coconut Milk

This yellow chicken curry with coconut milk recipe has a coconut milk-based sauce (which is a little bit spicy) with potatoes. Serve over jasmine rice.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 693 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 4 cloves garlic, chopped
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste
• 1 (13.5 ounce) can coconut milk
• 2 cups uncooked jasmine rice
• 4 medium russet potatoes, peeled and cubed
• 4 tablespoons yellow curry powder, or more to taste
• 0.5 teaspoon red pepper flakes
• 1.5 teaspoons garlic powder
• 1.5 teaspoons ground cumin
• 3.5 cups water, or more as needed
• 1.5 pounds boneless, skinless chicken thighs, cubed
• 1.5 tablespoons white sugar, or more to taste

Recipe Instructions

Step 1

Bring water to a boil in a medium saucepan; stir in rice, cover, and reduce heat to low. Simmer until water has been absorbed, about 15 minutes. Add a few tablespoons water if rice too firm. Remove from heat, cover, and set aside.

Step 2

Meanwhile, heat oil in a large wok over medium-high heat. Add potatoes, chicken, salt, and black pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.

Step 3

Stir in coconut milk, curry powder, chopped garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.

Step 4

Uncover wok; turn off heat. Taste and adjust curry powder, sugar, salt, and black pepper as desired. Let sit for 5 minutes before serving over cooked rice.