Ingredients Meat & Poultry Chicken Chicken Breast Recipes Yellow Curry Chicken 3.0 (29) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 6 Spicy Curry Powder and and Lemongrass Paste flavor this classic chicken curry. Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and pepper. Ingredients 6 dried red Thai chiles 1 recipe Quick 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 ½-inch slices 3 cloves garlic, sliced 2 carrots, peeled, cut in ¼-inch-thick rounds ¼ cup low-fat canned coconut milk ½ 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) Directions 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. Rate it Print