Mouthwatering Yellow Chicken and Potato Curry

Experience the vibrant flavours of Yellow Chicken and Potato Curry! This creamy dish, with tender chicken and aromatic spices, is perfect for cozy dinners. Click to get the recipe and add a touch of magic to your kitchen!

No ratings yet

Print Pin

Course: chicken, Dinner, Lunch

Cuisine: Asian, south east asian

Prep Time: 10

Cook Time: 30

Servings:

Calories: 769kcal

Author: Nellie Kerrison | Relish Mama

Cost: 25

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

*Mae Ploy is my favourite store-bought curry paste. Google to find it near you (I have added an online link in the post above also). It makes a big difference to this curry & all curries (as does using a homemade paste).

** 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 litt

Nutrition