|Nutritional Guidelines (per serving)|
|Servings: Serves 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai yellow curry recipe is a classic chicken curry dish you'll want to make again and again. Here I've made it in a traditional way using chicken pieces and potatoes. Adding the taste of tomato is my own idea - I just find it adds that extra bit of flavor that would be missing otherwise.
The curry sauce is made completely from scratch - no curry paste or powder involved! But it's still very easy to make. Use your food processor or blender, and you can have this curry whipped up and in the oven in 20 just minutes. Then let it bake for an hour while you get on with other things. So easy, so delicious!
- 24 to 32 oz. chicken (6-8 drumsticks or other chicken pieces. Remove skin if you prefer a lower fat dish)
- 2 to 3 potatoes (chopped into small chunks)
- 1 cup tomatoes (cherry variety, or 1 to 2 medium-sized tomatoes, sliced into wedges)
- 1 cup stock (chicken, good-quality)
- 1 handful coriander (fresh)
- Curry Sauce:
- 1 stalk lemongrass (fresh, minced, or substitute 1 tbsp. lemon juice)
- 4 cloves garlic
- 6 teaspoons galangal (or ginger, or Thai ginger, sliced thinly)
- 1 shallot (or 1/4 cup purple onion)
- 1 chili pepper (yellow or red, sliced, or 1/2 to 1 tsp. dried crushed chili from the spice aisle)
- 1/2 tsp. chili powder (North American type at your local supermarket spice aisle)
- 3/4 tsp. turmeric
- 1 tsp. coriander (ground)
- 1 tsp. cumin (ground)
- 1/4 tsp. cinnamon
- 1/3 tsp. white pepper (available in the spice section)
- 3/4 tsp. shrimp paste
- 2 tbsp. fish sauce
- 1 tbsp. lime juice
- 2 tbsp. palm sugar (or brown sugar)
- 1 tbsp. ketchup
- 3/4 can coconut milk (reserve remaining 1/4 can)
Preheat oven to 375 F.
Place all curry sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine.
Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 F for 45 minutes. Remove from oven and add tomatoes, then cover and return to oven for 15 to 20 more minutes.
Remove from oven and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
Top with a handful of lightly chopped coriander, serve with Thai jasmine rice, and ENJOY!
A few notes about cooking this curry: One of the reviewers of this recipe noted that his potatoes didn't cook - this is because he probably put the tomatoes in with them at the beginning. Tomatoes have a specific acid that prevents potato starch from breaking down, so be sure to add them near the end, 15 minutes or so before serving.
Cooking times for stovetop method (as requested by reviewer): If you prefer, you can simmer this curry in a wok or deep frying pan. If your chicken is in small pieces of slices, just 8 to 10 minutes will be enough to cook it; if using whole pieces, you will need to simmer for up to 1/2 hour, or until meat starts to fall away from the bone. For a stovetop curry very similar to this one, see my Thai chicken coconut curry recipe.