Yellow Chicken Curry Recipe

Name: Yellow Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken breast fillets, cubed; flour, for dredging; salt (for dredging); pepper (for dredging); 12 ounces baby carrots; 1 1/2 cups baby potatoes, peeled and halved; 1 medium white onion, sliced; 2 garlic cloves, minced; 2 tablespoons canola oil or 2 tablespoons peanut oil; 1/2 cup white wine; 3 -4 tablespoons curry powder; 1/4 teaspoon cayenne pepper; 1 teaspoon ground ginger or 1 tablespoon diced fresh gingerroot; 2 teaspoons peanut butter; 1 (15 ounce) can chicken broth; 1 (13 ounce) can coconut milk; 1/4 cup water, t. cornstarch to thicken; 2 teaspoons cornstarch, to thicken; chopped cilantro (to garnish)

Servings: persons

1 1/2 lbs chicken breast fillets, cubed
flour, for dredging
salt (for dredging)
pepper (for dredging)
12 ounces baby carrots
1 1/2 cups baby potatoes, peeled and halved
1 medium white onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil or 2 tablespoons peanut oil
1/2 cup white wine
3 -4 tablespoons curry powder
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger or 1 tablespoon diced fresh gingerroot
2 teaspoons peanut butter
1 (15 ounce) can chicken broth
1 (13 ounce) can coconut milk
1/4 cup water, t. cornstarch to thicken
2 teaspoons cornstarch, to thicken
chopped cilantro (to garnish)

1
Dredge chicken in flour mixture and set aside.
2
Heat oil to med-high temp; add onion and garlic and reduce heat to medium.
3
Cook for 5 minutes; add chicken; cook until chicken is lightly browned, stirring frequently.
4
Deglaze pan (off heat) with wine; return to med/low heat until liquid is reduced.
5
Add potatoes and carrots.
6
Stir in spices until well combined. Add peanut butter; stir until melted.
7
Add chicken broth and coconut milk; bring mixture to a boil.
8
Reduce heat to med low; add cornstarch slurry and simmer 20 minutes, or until potatoes and carrots are cooked through.
9
Garnish with cilantro, if desired, and serve with jasmine or basmati rice.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 lbs chicken breast fillets, cubed, flour, for dredging, salt (for dredging), pepper (for dredging), and more.

Yes, Yellow Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellow Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions