Experience the vibrant flavours of Mouthwatering Yellow Chicken and Potato Curry! This creamy dish, with tender chicken and aromatic spices, is perfect for cozy dinners.
Discover the Delight of this Mouthwatering Yellow Chicken and Potato Curry
I am excited to share my latest culinary adventure with you all: a vibrant and flavourful Yellow Chicken and Potato Curry! This dish is a true celebration of spices and comfort, perfect for bringing some warmth and excitement to your dinner table. Whether you’re a seasoned curry lover or a newbie to the world of aromatic spices, this recipe is sure to become a favorite.
- Why You’ll Love This Curry
Imagine tender chicken thighs, marinated in a blend of yellow curry paste, turmeric, and cumin, simmered to perfection in creamy coconut milk. The result? A rich, golden curry that’s bursting with flavour. And let’s not forget the hearty potatoes and carrots, which soak up all that deliciousness, making every bite a delight.
It’s one of those dishes that brings everyone to the table, eager to dive into a comforting bowl of homemade goodness.
- The Magic of Yellow Chicken and Potato Curry
This curry is incredibly easy to make, yet it tastes like it’s been simmering for hours. The secret lies in the quality of the ingredients and the care taken at each step. Starting with sautéing the chicken until it’s just cooked and slightly coloured, you build a foundation of flavour that deepens as you add layers of spices and vegetables.
When the coconut milk hits the pan, the spices and curry paste mingle. It creates a luscious, creamy base that perfectly complements the tender chicken and perfectly cooked potatoes. As the curry simmers, the flavours meld together, creating a balance that’s super comforting to eat and enjoy.
- A Family Favourite and how to make this vegetarian friendly
In our household, this curry is one of our favourites. It’s not just about the delicious flavours, but curry nights are always some of the best nights around our table. Curry nights lend themselves to be pretty relaxed and communal. We love eating together this way.
As some of you may know, two of our three daughters are vegetarian and this recipe can be made vegetarian friendly by omitting the chicken (obviously, I know) and instead adding rinsed tinned chickpeas to the curry just after adding the coconut milk. For additional iron, cubed tofu (I like to use the extra firm variety) can be added to this curry. Pan fry it in a little oil, separately first.
We love serving it with steamed rice or noodles, and everyone gets to customise their bowl with toppings like fresh coriander, fried shallots, toasted peanuts, and a squeeze of lime.
- Tips and Tricks
– **Use a good quality curry paste.** Mae Ploy is my favourite store-bought brand. It makes a big difference in the depth and authenticity of the curry’s flavour.
– **Don’t skip the lime.** The zest and juice add a bright, fresh note that balances the rich, creamy coconut milk.
– **Customizs your curry.** Feel free to add more veggies or substitute the chicken with tofu or chickpeas for a vegetarian option.
- Bringing Warmth to Your Table
This Yellow Chicken and Potato Curry is more than just a meal; it’s an experience. The vibrant colours, the rich, creamy sauce, and the harmonious blend of spices create a dish that’s both comforting and exciting. It’s perfect for a cozy night in, a family dinner, or impressing and enjoying with your friends at your next gathering.
I hope this curry brings as much joy to your table as it does to ours. Cooking is all about sharing love and creating memories, and this dish is a wonderful way to do just that.
For more lovely recipes like this one, I would love to invite you inside our exclusive RM Cooking Club. The cooking club recipes, cookbooks and classes are not shared here in this more public space but instead, are share inside the cooking club community & members platform. So if you love what you enjoy here, I think you will absolutely love what our cooking club has to offer you. Explore here or feel free to call or email me if you have any questions.
Love Nellie
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There are three different tiers to enjoy. You can join simply to receive weekly inspo for as little as $3.80 / week or go for ‘Premium’ which is the most popular and enjoy all the cooking club library and archives, discounts, live cooking classes, community & so much more (no lock in contract).
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Mouthwatering Yellow Chicken and Potato Curry
Serves 4
Mouthwatering Yellow Chicken and Potato Curry
Equipment
- 1 Frying pan to cook the chicken (or tofu)
- 1 Large Frying pan or wok
Ingredients
- 3-4 tablespoons of olive oil or cooking oil of choice
- 600 g boneless skinless chicken thighs diced **
- 1 brown onion halved and then sliced
- 1 thumb sized piece of fresh ginger peeled and grated
- 2 cloves of garlic peeled and finely minced
- 2 tablespoons of yellow curry paste*
- 2 teaspoons of ground turmeric
- 2 teaspoon of ground cumin
- 3 medium potatoes peeled and cubed
- 2 medium sized carrots peeled, halved and sliced
- 2 400ml cans coconut milk full fat
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce optional
- 150 g frozen peas
- 60 g baby spinach leaves
- Sea salt
- Freshly cracked black pepper
Optional Toppings & Serving Suggestions:
- Steamed rice
- Noodles
- Chopped fresh coriander
- Fried shallots
- Toasted chopped peanuts
- Lime wedges
Instructions
- Heat a pan over medium- high heat. Add two tablespoons of oil and when the pan is hot enough, add the chicken. Sauté the chicken until it's just cooked and a little coloured. Remove the pan from the heat when done.
- Whilst the chicken is cooking, place another pan over medium heat. Add 1-2 tablespoons of oil and cook the onion for at least five minutes or until it is softened and aromatic. Don’t rush this step.
- Add the ginger and garlic and stir for a minute. Turn the heat down if it is cooking too quickly.
- Add the curry paste and the ground spices and stir to toast & to increase the flavour. Do this for about a minute and then add the carrots and potatoes and stir.
- Add the coconut milk, sugar, lime zest and fish sauce.
- Bring the mixture to a boil, then lower the heat to a simmer. Add the chicken to the pan and cook until the curry has thickened, and the veggies are tender, which will be approximately 10-15 minutes.
- Turn the heat to very low. Add the lime juice to the pan and taste to make any adjustments required. Add sea salt & pepper, to your taste. Stir to combine.
- Turn the heat off. Add the baby spinach. Stir and allow it to wilt for a minute or two.
- Serve the curry with your choice of toppings and steamed rice or noodles.
Notes
Nutrition
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