Chicken: Yellow Curry with Chicken

By á-3151

If you're a fan of Thai foods and like curry then this recipe comes highly recommended. Make sure to taste test the curry right before serving, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice.

Ingredients

• OTHER INGREDIENTS:
• 1 to 2 red chilies (or substitute green), depending on desired spiciness, or 1/2 to 1 teaspoon cayenne pepper
• 2 shallots or 1 small cooking onion
• 1 thumb-size piece galangal or ginger, sliced
• 3 to 4 large cloves garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon whole cumin seed
• 1/8 teaspoon fresh nutmeg, or substitute cinnamon
• 3 tablespoons fish sauce
• 3/4 teaspoon dried turmeric or 1 thumb-size piece fresh turmeric, minced
• 1 tablespoon brown sugar
• 3 to 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors, optional (discard central stem)
• 1 can coconut milk
• 1 tablespoon fresh lime juice
• 1 tablespoon ketchup or 1 tablespoon tomato paste plus 1 teaspoon sugar
• 1/2 chicken, chopped into pieces
• 1 stalk fresh lemongrass, or 3 tablespoons frozen or bottled prepared lemongrass
• 2 potatoes, chopped into wedges or small chunks
• 1 green and/or red bell pepper, de-seeded and sliced
• 1 to 2 additional kaffir lime leaves, left whole, or substitute bay leaf
• 1 cup cherry tomatoes
• 1/2 loose cup fresh coriander or fresh basil to finish the dish

Details

Servings 2
Preparation time 10mins
Cooking time 80mins
Adapted from thaifood.about.com

Preparation

Step 1

Preheat oven to 375°F.

Place all Curry Sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.

Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine.

Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375°F for 45 minutes. Remove from oven and add tomatoes, then cover and return to oven for 15 to 20 more minutes.

Remove from oven and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.

Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice.

More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.

Top with a handful of lightly-chopped coriander, serve with rice, and ENJOY!

A Few Notes About Cooking this Curry: One of the reviewers of this recipe noted that his potatoes didn't cook - this is because he probably put the tomatoes in with them at the beginning. Tomatoes have a specific acid that prevents potato starch from breaking down, so be sure to add them near the end, 15 minutes or so before serving.

Most Thais do not own ovens, so everything is done on the stovetop. If you prefer, you can simmer this curry in a wok or deep frying pan, but I often find it easier to use my oven and the resulting taste is the same. If using the stovetop method, it's better to use slices or chunks of chicken rather than whole pieces, otherwise you'll end up standing over the stove and doing lots of stirring.