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A bowl with Coconut Curry Chicken garnished with cilantro.
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4.67 from 45 votes

Yellow Coconut Curry Chicken Recipe

Savor the rich and vibrant flavors of our Yellow Coconut Curry Chicken. It's a delicious blend of juicy chicken, rich coconut, and exotic spices that are perfect for spicing up any weeknight dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Indian
Diet: Gluten Free, Dairy Free
Servings: 6 servings
Calories: 378kcal
Author: Andrea

Ingredients

  • 1 Tbsp oil coconut, olive, canola
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 lb. chicken breasts cut into 1/4-inch thick slices; bite size pieces
  • 3 carrots cut into 1/4-inch thick slices
  • 2 russet potatoes cut into 1-inch cubes
  • 3 Tbsp yellow curry powder
  • 1 1/2 Tbsp red curry paste
  • 1 14 oz. can full-fat coconut milk
  • 3 cup low-sodium chicken broth more if needed
  • 2 Tbsp brown sugar or coconut sugar
  • 1 tsp fish sauce optional

Instructions

  • In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
  • Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, and cook until lightly browned. Stir in curry powder and curry paste. Cook for 1 minute or until fragrant.
  • Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
  • Remove from heat and serve with rice. Garnish with cilantro, if desired.

Notes

- Swap the chicken for 1 can of drained chickpeas for a vegetarian curry.
- Add chopped roasted cashews or peanuts for added protein and crunch.
- Add vegetables such as cauliflower, zucchini, sweet potato, peas, or celery root.
You can store this Yellow Curry Chicken in an airtight container in the fridge for 3-4 days. To freeze it, place your leftovers in an airtight container in your freezer for up to 2 months.
Thaw in the refrigerator overnight before reheating. To reheat, warm it slowly in a saucepan over low heat, stirring occasionally, until heated through. Avoid high heat to prevent the sauce from separating. Alternatively, reheat in the microwave, using a microwave-safe dish, in 30-second intervals, stirring in between.

Nutrition

Serving: 1serving | Calories: 378kcal | Carbohydrates: 30g | Protein: 23g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 227mg | Potassium: 1061mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5774IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 6mg