Easy Yellow Chicken Curry

Name: Easy Yellow Chicken Curry
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 700g Chicken Thigh Fillets; 1 tbsp Curry Powder; 1 tsp Chilli Powder; 1 tsp Onion Powder; 1 tsp Garlic Powder; 2 tbsp Greek Yoghurt; 2 tbsp Olive Oil; 1 Shallots; 3 cloves of Garlic; 1 Mild Chili Pepper; 3 tbsp Yellow Curry Paste; 200g Green Beans; 3 Carrots; 300ml Coconut Milk; 100ml Chicken Stock; Some Fresh Chili Pepper; Some Fresh Coriander; Some Crispy Fried Onions; 200g Rice, Uncooked

A quick, comforting curry with tender chicken thighs coated in spices and yoghurt, then simmered in a rich yellow coconut sauce with vegetables. Served over fluffy rice and finished with fresh chilli, coriander, and crispy fried onions, it’s an easy weeknight meal with plenty of flavour.

A quick, comforting curry with tender chicken thighs coated in spices and yoghurt, then simmered in a rich yellow coconut sauce wi... Show more

By Bill | Food In Five · Original recipe

Health Grade

B- · Healthy

Time

40 min

Price

1,20 €

Calories

1026 kcal

easy

one pot

high protein

low sugar

Method

Cook the rice

Rinse the rice under cold water if you like a fluffier finish, then cook it according to the packet directions. Once cooked, fluff it gently with a fork, cover, and keep warm for serving.

Prep the vegetables

Thinly slice the shallot. Mince the garlic. Finely slice the mild chilli and the fresh chilli, keeping them separate so the fresh chilli can be used for garnish later. Peel the carrot, then cut it into thin slices or half-moons so it cooks quickly. Trim the ends from the green beans and cut them into bite-size pieces if they are long. Roughly chop the fresh coriander and set everything within easy reach.

Coat the chicken

In a large bowl, combine the chicken thigh fillets with the curry powder, chilli powder, onion powder, garlic powder, Greek yoghurt, and olive oil. Mix well so every piece of chicken is thoroughly coated in the spiced yoghurt mixture.

Heat the pan

Set a large heavy pan over medium-high heat and let it get properly hot before adding the chicken.

Brown the chicken

Add the coated chicken to the hot pan in a single layer. Cook until browned underneath, then turn and brown the second side, about 3 minutes per side. The chicken should be mostly cooked through but does not need to be fully done yet. Transfer it to a plate and keep any juices for the pan.

Soften the aromatics

In the same pan, add the sliced shallot, minced garlic, and mild chilli. Cook for 1 to 2 minutes, stirring often, until softened and fragrant and the shallot starts to look translucent.

Build the curry sauce

Stir in the yellow curry paste and cook briefly so it blooms in the oil. Add the green beans and carrot, then pour in the coconut milk and chicken stock. Scrape the bottom of the pan well to loosen all the browned bits, then bring everything to a gentle simmer.

Simmer until tender

Let the curry simmer gently for 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

Finish the curry

Return the browned chicken and any resting juices to the pan. Simmer for 3 to 5 minutes, until the chicken is fully cooked through and nicely coated in the sauce. Taste and adjust if needed.

Serve and garnish

Spoon the hot rice into bowls and ladle over the yellow chicken curry. Finish with the sliced fresh chilli, chopped coriander, and a generous sprinkle of crispy fried onions for crunch.