Yellow Curry Chicken

Photo: Richard Gerhard Jung

Spicy Curry Powder and and Lemongrass Paste flavor this classic chicken curry. Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and pepper.


  • 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)


  1. 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.

  2. 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.

  3. 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.

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