Yellow Curry Chicken
Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and pepper.
- 6 dried red Thai chiles
- 1 recipe Curry Powder
- 1 recipe Lemongrass Paste
- 1 teaspoon coarse salt
- Pinch of ground cloves
- 1 Idaho potato (about 8 ounces)
- 1 pound boneless, skinless chicken breasts (about 4 breasts)
- 1 tablespoon cornstarch
- 1 tablespoon extra-virgin olive oil
- 1 onion, cut into 1/2-inch slices
- 3 cloves garlic, sliced
- 2 carrots, peeled, cut in 1/4-inch-thick rounds
- 1/4 cup low-fat canned coconut milk
- 1/2 cup water
- 2 cups homemade or low-sodium canned chicken stock, skimmed of fat
- 2 tablespoons chopped fresh cilantro
- Chopped peanuts (optional)
- Crushed red-pepper flakes (optional)
In a saucepan, boil 1 cup water; pour water over chiles in a small bowl. Let soak until softened, about 10 minutes. Drain; set aside. Combine chiles, curry powder, lemongrass paste, salt, and cloves. Puree until smooth, adding water if necessary.
Peel potato; cut into 3/4-inch pieces. Place in a bowl of cold water to prevent discoloring. Cut chicken into 1-inch cubes; place in a bowl. Sprinkle with cornstarch; toss to combine. Set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add onion and garlic; cook until they start to soften, about 4 minutes. Add potato, carrots, coconut milk, water, chicken, stock, and cilantro. Cover; simmer until chicken is cooked through, about 10 minutes. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more. Serve garnished with chopped peanuts and red pepper, if desired.