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Creamy Yellow Chicken Curry with Potatoes Recipe

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4.3 from 45 reviews

This comforting Yellow Curry recipe combines tender chicken, baby golden potatoes, and a rich, flavorful yellow curry sauce made with coconut cream and aromatic spices. Perfect for a cozy dinner, it’s easy to prepare on the stovetop and garnished with fresh cilantro for a burst of freshness.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 12 baby golden potatoes (halved)
  • 1 yellow onion (finely diced)
  • Fresh cilantro (to garnish)

Meat

  • 1 ½ pounds chicken breasts or thighs (cut into 1 inch cubes)

Pantry & Spices

  • 2 tbsp olive oil
  • ¾ cup yellow curry sauce
  • 14 ounces canned coconut cream
  • ½ cup water
  • 1 tsp fresh ginger (grated or finely minced)
  • 1 tsp minced garlic
  • 1 tsp fish sauce (optional)

Instructions

  1. Boil Potatoes: Place the halved baby golden potatoes in a pot and add enough water to cover them. Bring to a boil and cook for about 7 minutes until they are slightly softened but still firm. Drain, pat dry, and carefully slice each potato in half. Set aside for later use.
  2. Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook for 3 to 4 minutes, stirring occasionally to prevent burning and to soften the onions until translucent.
  3. Cook Chicken: Add the cubed chicken breasts or thighs to the skillet with the onions. Cook for approximately 3 minutes on each side, ensuring the chicken begins to brown but isn’t fully cooked through at this stage.
  4. Add Remaining Ingredients: Pour in the yellow curry sauce, canned coconut cream, water, fresh ginger, minced garlic, and fish sauce if using. Add the halved potatoes to the skillet as well. Stir everything together thoroughly to combine the flavors.
  5. Simmer Curry: Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes. During this time, the potatoes should become tender and the chicken fully cooked. Add additional water if the sauce becomes too thick or begins to stick.
  6. Serve and Garnish: Remove the skillet from heat. Serve the yellow curry hot, garnished with fresh cilantro leaves to add a vibrant, herbal finish to the dish.

Notes

  • You can substitute chicken thighs for breasts to add more moisture and flavor to the curry.
  • If you prefer a spicier curry, add some chili flakes or a diced fresh chili alongside garlic and ginger.
  • The fish sauce is optional but adds an authentic umami depth to the curry.
  • Adjust the water quantity to achieve your desired curry sauce consistency.
  • Serve with steamed jasmine rice or warm naan bread for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/creamy-yellow-chicken-curry-with-potatoes-recipe/