Yellow Chicken Curry + Potatoes & Carrots

Yellow chicken curry with potatoes and carrots is one of those yummy dishes for a cold winter day. The taste of the potatoes and carrots are quite complimentary with yellow chicken curry. The best thing about this dish is that you can freeze the leftover and it will taste just as good weeks past. 

A trick I find helps with maintaining the freshness of the dish is to cook the vegetables separately. I don't like my vegetables to be overcooked, so I usually cook them last or cook them in a portion of the sauce and then return them to the pot once I have the vegetables at the desired softness. Otherwise, the potatoes and the carrots cooking time is different and it is hard to tell once you put them both together at once. 


Yellow chicken curry with potatoes and carrots ingredients: 
2 lb. chicken breasts and/or thighs 
2 tsp. salt 
2 Tbs. corn or peanut oil 
1 yellow onion, chopped 
1 Tbs. minced fresh ginger 
3 garlic cloves, minced 
1 1/2 Tbs. curry powder 
1 can (13 1/2 fl oz.) coconut milk, well shaken 1/2 cup water 
Juice of 1 lemon 
2 large boiling potatoes, peeled and cut into large cubes 
2 carrots, peeled and cut into large pieces 
Steamed rice for serving 

Yellow chicken curry with potatoes and carrots Directions: 
Brown the chicken 
Sprinkle the chicken pieces evenly with 1 tsp. of the salt. Warm frying pan over high heat until hot and pour in the oil. Add the chicken, and sear until crisp and brown, 5 to 6 minutes. Using tongs or a slotted spoon, transfer the chicken to a plate. 

Make the curry 
Preheat an oven to 325°F. 
Return the pan to high heat, add the onion, ginger, and garlic and sauté until just tender, about 2 minutes. Stir in the curry powder and sauté for 10 seconds. Add the coconut milk, water, lemon juice and the remaining 1 tsp. salt. Bring to a boil, return the chicken pieces to the pan and simmer for 2 minutes. Cover tightly, transfer to the oven and cook for 30 minutes. Remove the pan from the oven and stir in the potatoes and carrots. Re-cover the pan, return it to the oven, and continue to cook until the potatoes and carrots are tender, about 30 minutes more. Uncover and cook for 10 minutes more to allow the curry to thicken. Serve immediately with steamed rice. Serves 4. 

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).