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Yellow Curried Chicken
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Yellow Curried Chicken

45 minServes 4Nutri-Score C€€
from @winnyhayes2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (cut into small pieces)Meat900 g
  • curry powder (divided)Spices4 g
  • chicken bouillonPantry3 g
  • ground coriander (divided)Spices2 g
  • ground turmeric (divided)Spices2 g
  • garlic powderSpices3 g
  • white pepperSpices1 g
  • yellow curry paste (divided)Pantry45 g
  • garlic (minced)Produce4 pieces
  • shallots (thinly sliced)Produce2 pieces
  • olive oilPantry15 ml
  • coconut milk (one can)Pantry400 ml
  • waterOther60 ml
  • fish saucePantry5 ml
  • brown sugarPantry12 g
  • lemongrass (stalk, bruised)Produce1 piece
  • lime leavesProduce2 pieces
  • carrots (sliced)Produce2 pieces
  • peasProduce100 g
  • saltSpices3 g

per serving

Nutrition

523kcal

Carbs
14 g
Proteins
44 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season the chicken

    • In a bowl, coat the chicken pieces with curry powder, chicken bouillon, ground coriander, ground turmeric, garlic powder, white pepper and yellow curry paste.
    • Set aside.
    Step 1

  2. Toast the spices

    • Heat the olive oil in a skillet.
    • Add curry powder, ground coriander and ground turmeric and toast, careful not to burn.
    Step 2

  3. Add aromatics and paste

    • Add the minced garlic, sliced shallots and yellow curry paste.
    • Cook for a minute.
    Step 3

  4. Build the sauce

    • Pour in the coconut milk and water.
    • Add the fish sauce, brown sugar, salt, bruised lemongrass and lime leaves.
    • Bring to a soft boil.
    Step 4

  5. Simmer the chicken

    • Add the chicken pieces and carrots.
    • Bring to a boil, lower the heat and cover.
    • Cook for 15 minutes.
    Step 5

  6. Add the peas

    • Stir in the peas and cook until tender.
    Step 6

  7. Serve

    • Serve with rice and vegetables of choice.
    Step 7
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