YELLOW CHICKEN CURRY WITH COCONUT MILK

Yellow Chicken Curry with Coconut Milk image

This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).

Provided by Tanya MK

Categories Main Dish Recipes Curries Chicken

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

3 ½ cups water, or more as needed
2 cups uncooked jasmine rice
2 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken thighs, cubed
4 medium russet potatoes, peeled and cubed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 (13.5 ounce) can coconut milk
4 cloves garlic, chopped
4 tablespoons yellow curry powder, or more to taste
2 tablespoons soy sauce
1 ½ tablespoons white sugar, or more to taste
1 ½ teaspoons garlic powder
1 ½ teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon red pepper flakes

Steps:

Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir 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.
Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

Nutrition Facts : Calories 692.7 calories, Carbohydrate 86.6 g, Cholesterol 68.4 mg, Fat 26.5 g, Fiber 5.1 g, Protein 28.9 g, SaturatedFat 15 g, Sodium 768.7 mg, Sugar 4.4 g