Yellow Chicken Curry from the Pot

Yellow Chicken Curry is loaded with tender chicken, buttery potatoes, and a creamy coconut curry sauce. straightforward to make and packed with flavor!

author’s note

a reliable Curry of All Time!

I love a good curry, and that’s probably no surprise if you’ve been following me for a while! I make curry at least once a week, and my whole family loves it. This Coconut Chicken Curry is one of my most popular recipes and a regular at our house!

But as much as It is satisfying to that recipe, this Yellow Chicken Curry might just be my all-time favorite. And it all comes down to the yellow curry paste. It is satisfying to the flavor! It’s warm, slightly sweet, earthy, and just so comforting.

And yes, I know making curry paste from scratch can give you incredible flavor, but as a busy mom, I’m all about getting as much flavor as possible without spending hours (that I don’t currently have) in the kitchen. That’s exactly what It is satisfying to about this recipe. It tastes like you’ve put so much more time into it than you actually have, and it’s totally doable on a weeknight!

How To Make Yellow Chicken Curry

1. Prep: Dice onion, garlic and ginger, cut potatoes and chicken into bite-sized pieces.
2. Start curry: Sauté onion, garlic, and ginger in oil. Add seasonings. mix in potatoes.
3. Simmer: Add coconut milk and stock. Simmer until potatoes are tender.
4. Cook chicken: Toss chicken with cornstarch and seasoning. Sear in a pan, then add to curry to finish cooking.
5. Finish: mix in sugar, cilantro, lime juice, and fish sauce (if using). Enjoy!

Featured Comment

I absolutely LOVE this curry! It’s now a requested favorite at my home. It’s flavorful, simple and filling. I didn’t change a thing. It’s absolutely reliable and I’m so happy I found it. Thank you!

– Mary

What Is Yellow Curry Paste?

The true star of this recipe is yellow curry paste. The paste has ginger, garlic, curry powder, turmeric, cilantro, lemongrass, cumin, and dried red chiles, which combine to deliver a flavor-packed (and spicy) sauce.

It can, however, be difficult to find. I’d recommend calling your store in advance to see if they carry it. You can also make your own, or order if from Amazon.

I’ve tried just about every brand at this point, and Maesri yellow curry paste is hands down a reliable. Not sponsored, just a big fan!

Quick Tip

The turmeric in curry is brilliantly yellow. To keep storage containers from turning equally brilliant, use glass, ceramic or disposable material for leftovers!

Freezing The Leftover Yellow Curry Paste

If you get a big container of yellow curry paste, you’ll probably want to freeze the leftovers if you aren’t making yellow chicken curry every night (and if you are, I don’t blame you!).

To freeze leftover curry paste, drop small spoonfuls onto a parchment-lined tray and freeze until solid. move to a freezer-safe container and freeze for up to 3 months. Thaw individual portions overnight in the fridge as needed.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days.

The yellow chicken curry will thicken as it sits, so add a splash of chicken stock, coconut milk, or water when reheating. Warm gently on the stovetop. This recipe is great for meal prep because the flavors get even better after a day in the fridge.

Quick Tip

One thing to know: This curry can be spicy! When making it for my kids, I use just 1 tablespoon of curry paste. When it’s just my husband & me, I add more. You’ll get a little less curry flavor with less paste, but I genuinely love this recipe even with just 1 tablespoon!

Serve This Dish With:

Side Dishes

How To Make White Rice (Baked!)

Salads

Asian Cucumber Salad

Side Dishes

Roasted Brussel Sprouts

Green Salads

Garden Salad

Ingredients

• 3 tablespoons coconut oil (divided)
• 1/2 cup finely diced yellow onion (1/2 medium onion)
• 1 tablespoon finely minced garlic (3 cloves)
• 1 tablespoon finely minced ginger (from a 1 and 1/2-inch piece)
• 2 teaspoons yellow curry powder (divided)
• 1 tablespoon up to 4 tablespoons yellow curry paste (see note 1)
• 2 teaspoons ground coriander
• 1 pound baby gold potatoes
• 1 (13.6-ounce) can full-fat coconut milk (lite not recommended)
• 1 cup chicken stock
• 1 pound boneless, skinless chicken breast (or thighs, cut into 1-inch pieces)
• 1/2 teaspoon cornstarch
• Salt
• 1-1/2 teaspoons granulated sugar
• 1/4 cup finely chopped cilantro
• 1 tablespoon lime juice
• 2 up to 3 teaspoons soy sauce (skippable)
• Cooked basmati rice (to serve with, see note 2)
• Naan (to serve with, see note 3)

Method

1. Finely dice onion and mince garlic & ginger. (You can peel ginger with a spoon or vegetable peeler first.) Cut potatoes into 1/2-inch pieces so they cook evenly.
2. Heat 2 tablespoons coconut oil in a large, deep pan over medium-a hot burner. Add onion and sauté for 3–5 minutes, until the edges turn golden. Add garlic & ginger and stir for 30 seconds. Reduce heat and add 1-1/2 teaspoons curry powder, curry paste, and coriander. Stir frequently for 2–3 minutes, until fragrant. Add potatoes and stir for 1 minute to coat in the spices.
3. Pour in coconut milk & chicken stock, scraping up any browned bits from the bottom of the pan. Press potatoes into the liquid and bring to a steady simmer over a medium burner (bubbling around the edges, but not rapidly boiling). Cook uncovered for 20–30 minutes, stirring occasionally, until potatoes are fork-tender and sauce has thickened. Mine usually takes 20–25 minutes. If sauce reduces before potatoes are tender, lower heat slightly and add a splash of chicken stock. If potatoes are cooking slowly and sauce isn't reducing, increase heat slightly.
4. While that cooks, cut chicken into 1-inch pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt & 1/4 teaspoon pepper. Heat remaining 1 tablespoon coconut oil in a separate pan over medium-a hot burner. Add chicken and cook for 4–7 minutes, stirring only occasionally to allow some browning, until nearly cooked through. Avoid overcooking, since chicken will finish cooking in the curry. Add chicken to the curry and simmer for 1–2 minutes, or until fully cooked (165°F). mix in sugar, cilantro, & lime juice adjusting amounts to taste. Add soy sauce if desired, starting with 2 teaspoons and adjusting to taste.
5. Remove curry from heat. check the seasoning and adjust seasonings, adding more salt & pepper if needed. Serve over warm rice with naan on the side. Both help balance the heat from the curry!