Yellow Chicken Curry
Fresh turmeric, lemongrass, lime juice, and kaffir lime leaves make this creamy Yellow Chicken Curry very aromatic and delicious. Perfect with naan or rice.
Keyword : yellow chicken curry
Equipment
Ingredients
- 3 tbsp vegetable oil
- 1½ lbs boneless skinless chicken thighs (cubed) (675g)
- 6 kaffir lime leaves
- 1 cup water (240ml)
- ¾ cup coconut milk (180ml)
- 4 small Yukon Gold potatoes (peeled and cut into bite size pieces)
- Salt to taste
- 1 lime (juiced to get 2 tbsp of lime juice)
Spice Paste
- 8 yellow chili peppers (or red chili peppers)
- 3 bird’s eye chili (optional)
- 1 small yellow onion
- 2 inch turmeric
- 2 cloves garlic
- 1 lemongrass (divided - use bottom 4 inches for spice paste)
Instructions
- Puree spice paste ingredients in a blender. Add 2 tablespoons water if necessary to get the blender going. Set aside.
- Heat vegetable oil in a medium pot. Add spice paste, upper portion of lemongrass, and kaffir lime leaves. Stir fry spice paste for 7 to 8 minutes until fragrant.
- Add chicken and stir fry to coat chicken pieces with spices, about 3 minutes.
- Pour in water and stir to mix. Cover and bring to a boil. Reduce heat to medium low and cook for 10 minutes.
- Add potatoes and continue to cook for another 10 minutes.
- Pour in coconut milk and season with salt. Stir to mix. Cover and cook for another 5 minutes.
- Turn off stove. Stir in lime juice. Allow curry to sit for 10 minutes before serving.
Nutrition
Calories: 667kcal
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