Yellow Chicken Curry

This is the best homemade yellow chicken curry I have ever had! My husband asks me to make it again and again. A little time consuming at first, since you have to make the curry paste from scratch, but once you've made the paste it stores for 3 months and you can whip it up again with a quickness! Serve immediately over rice. This recipe is also good if you add sliced carrots or snow peas in with the potatoes.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 426 Calories

Ingredients

• 1 tablespoon white sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon minced fresh ginger root
• 1 cup coconut milk
• 1 teaspoon curry powder
• 1 teaspoon brown sugar
• 2 tablespoons chopped garlic
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dry mustard
• 7 peppers Peppers, hot chili, green, raw
• ¼ cup thinly sliced shallot
• 1 stalk lemon grass, chopped
• ½ pound skinless, boneless chicken breast halves
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 2 peppers yellow chile peppers, finely chopped
• 2 tablespoons fish sauce

Recipe Instructions

Step 1

Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.

Step 2

Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.

Step 3

Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.