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Yellow Chicken Curry




Source of Recipe


by Cheryl, from Suzi


Recipe Introduction


Now I love spicy so I add dollups of oriental chili paste


List of Ingredients




1.25kg / 2½lbs chicken breasts or thigh fillets
1 large onion, thinly sliced
1/3 C peanut oil
1 heaping T yellow curry paste, mixed with 1/4 Cup water
dash of fish sauce
1 (14-16oz) can coconut milk
2 medium potatoes, peeled and cubed.


Recipe



Cut chicken parts into desired size or leave whole. Rinse well and pat dry with paper towel. Set aside.

Heat oil in large, deep skillet or pot, saute onion in hot oil, stirring constantly, until soft and translucent (not browned). Stir in curry paste; continue to cook 2-3 minutes until fragrant; add fish sauce. Add chicken, stirring constantly until chicken turns white and all ingredients are thoroughly mixed. Add half the coconut milk, stir until milk boils, then cover and lower heat, simmer 15 minutes.

Add cubed potaoes and the rest of the coconut milk; stir to simmer another 20 mins or until potatoes are done. Curry can rest on the stove for about an hour.

Serve with rice and condiments, eg cucumbers, yogurt, eggs, chutney, bananas all in separate bowls.