Yellow Chicken Curry with Coconut Milk
Description
This yellow chicken curry with coconut milk recipe has a coconut milk-based sauce (which is a little bit spicy) with potatoes. Serve over jasmine rice.
Ingredients
•
3 1/2 cups water, or more as needed
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2 cups uncooked jasmine rice
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2 tablespoons vegetable oil
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4 medium russet potatoes, peeled and cubed
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1 1/2 pounds boneless, skinless chicken thighs, cubed
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1 teaspoon salt, or more to taste
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1 teaspoon ground black pepper, or more to taste
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1 (13 1/2 ounce) can coconut milk
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4 tablespoons yellow curry powder, or more to taste
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4 cloves garlic, chopped
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2 tablespoons soy sauce
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1 1/2 tablespoons white sugar, or more to taste
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1 1/2 teaspoons garlic powder
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1 1/2 teaspoons ground cumin
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1 teaspoon ground ginger
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1/2 teaspoon red pepper flakes
Directions
1
Bring water to a boil in a medium saucepan; stir in rice, cover, and reduce heat to low. Simmer until water has been absorbed, about 15 minutes. Add a few tablespoons water if rice is too firm. Remove from heat, cover, and set aside.
2
Meanwhile, heat oil in a large wok over medium-high heat. Add potatoes, chicken, salt, and black pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
3
Stir in coconut milk, curry powder, chopped garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes 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.
4
Off heat, taste; adjust curry powder, sugar, salt, and black pepper as desired. Let sit before serving over cooked rice, 5 minutes.