Embark on a culinary journey with this aromatic and flavorful yellow chicken curry. Enhanced with the unique flavors of jasmine rice, this dish offers a delightful fusion of rich spices, tender chicken, and vibrant vegetables. The coconut milk lends a creamy texture while the assortment of peppers and spices bring a burst of colors and flavors to this dish.
The ingredients list might seem long, but most of them are very common in Asian cuisine. The one ingredient that might not be readily available in your kitchen is the yellow curry powder. It’s a blend of spices that gives a distinctive warm flavor to the dish. You can find it in the international aisle of most supermarkets or from online grocery stores. Another ingredient to look out for is fish sauce, which is a common condiment in Asian cuisine, known for its umami-rich flavor.
Ingredients Required for Yellow Chicken Curry with Jasmine Rice
Potato: This root vegetable adds a hearty texture to the curry.
Jasmine rice: Known for its fragrant aroma and soft, sticky texture, it complements the curry perfectly.
Peanut oil: Used for sautéing, it adds a subtle nutty flavor.
Red curry paste: It gives the curry its characteristic spicy kick.
Fresh ginger: Known for its distinctive flavor and health benefits.
Garlic: Adds an aromatic flavor to the curry.
Coconut milk: Gives the curry a creamy texture and rich flavor.
Spices: Cayenne pepper, paprika, cumin, and salt help to build the complex flavor profile of the curry.
Chicken breast: The protein in our dish, chicken is lean and absorbs the curry flavors well.
Chicken stock: Enhances the flavor of the curry.
Vegetables: Onion, bell peppers, and carrot add a variety of textures and flavors.
Fish sauce: Adds a salty, umami flavor that's characteristic of many Asian dishes.
Brown sugar: Balances the heat from the spices and adds a hint of sweetness.
Yellow curry powder: Gives the dish its characteristic warm and earthy flavor.
Bay leaf: Adds a subtle bitterness that enhances the other flavors.
Frozen peas: Adds a pop of color and sweetness to the dish.
One reader, Ingamar Thibodeau says:
This yellow chicken curry with jasmine rice recipe is a game-changer! The flavors are a perfect blend of spicy and savory, and the chicken is so tender. The aroma while cooking is heavenly. It's now my go-to comfort food. Highly recommend trying it out!
Techniques Required for Making Yellow Chicken Curry
How to prepare the jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. Then, combine the rice and water in a saucepan and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed.
How to cook the chicken: Cut the chicken breast into bite-sized pieces. In a large skillet, heat the peanut oil over medium-low heat. Add the chicken and cook until it is about half-cooked, which should take around 3 to 5 minutes.
How to incorporate the curry paste: In a large deep skillet, heat the peanut oil over medium-low heat. Cook and stir the red curry paste, ginger, and garlic until fragrant, which should take about 1 minute.
How to simmer the curry: After adding the chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into the coconut milk-chicken mixture, cover the skillet and let it simmer until the chicken is no longer pink in the center, which should take about 5 minutes.
How to finish the dish: Once the chicken is cooked through, add the frozen peas to the mixture. Cover the skillet and cook until the peas are heated through, which should take about 5 more minutes. Serve the yellow chicken curry over the cooked jasmine rice.
How To Make Yellow Chicken Curry with Jasmine Rice
This chicken curry dish offers layers of spicy flavors from cumin, ginger, and pepper. It also has a hint of sweet taste and creaminess from the coconut.
Serves:
Ingredients
- 1potato,peeled and cubed, or more to taste
- 3cupswater
- 1½cupsjasmine rice
- 1tbsppeanut oil,or more to taste
- 1tbspred curry paste
- 1tspfresh ginger,grated
- 1clovegarlic,minced
- 14ozlight coconut milk,(½ can)
- ¼tspcayenne pepper,or more to taste
- ¼tsppaprika,or more to taste
- ¼tspground cumin,or more to taste
- ¼tspsalt
- 1chicken breast half,skinless boneless, cut into cubes
- ½cupchicken stock
- ½sweet onion,diced
- ¼green bell pepper,diced
- ¼yellow bell pepper,diced
- ¼red bell pepper,diced
- 1carrot,diced
- 3tbspfish sauce
- 2tbspbrown sugar
- 1tbspyellow curry powder
- 1bay leaf
- ½cupfrozen peas
Instructions
-
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
-
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
-
Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute.
-
Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
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Stir the chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture.
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Cook until chicken is no longer pink in the center, about 5 minutes.
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Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.
Nutrition
- Calories: 350.02kcal
- Fat: 9.28g
- Saturated Fat: 4.49g
- Trans Fat: 0.02g
- Monounsaturated Fat: 1.99g
- Polyunsaturated Fat: 1.28g
- Carbohydrates: 55.44g
- Fiber: 3.46g
- Sugar: 7.94g
- Protein: 9.44g
- Cholesterol: 10.13mg
- Sodium: 898.91mg
- Calcium: 53.30mg
- Potassium: 435.91mg
- Iron: 3.32mg
- Vitamin A: 116.37µg
- Vitamin C: 36.12mg
Crucial Technique for Perfecting Yellow Chicken Curry
When preparing your yellow chicken curry, it's important to remember that the flavors develop over time. If possible, make the curry a day ahead and refrigerate it overnight. This allows the spices to meld together, resulting in a more flavorful and aromatic dish. When you're ready to serve, simply reheat the curry and cook the jasmine rice. This technique not only enhances the taste but also makes the cooking process more manageable, especially when entertaining guests.
Time-Saving Tips for Preparing This Curry Recipe
Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.
One-pot wonder: Consider using a single pot for cooking the curry and rice to minimize cleanup.
Multitask: While the rice is cooking, work on preparing the curry to save time.
Ready-made curry paste: Utilize store-bought curry paste for a quick and flavorful base, instead of making it from scratch.
Quick-cooking chicken: Cut the chicken into small, even pieces for faster cooking and to ensure it's evenly cooked.
Efficient chopping: Use a food processor to quickly chop the vegetables to save time and effort.
Simultaneous cooking: Cook the rice and curry simultaneously to expedite the overall cooking process.
Batch cooking: Consider making a larger batch of curry and rice to have leftovers for future meals, saving time in the long run.
Pre-cut veggies: Opt for pre-cut vegetables to reduce prep time and effort.
Streamlined seasoning: Combine similar seasonings and spices to simplify the preparation process.
Substitute Ingredients For Yellow Chicken Curry with Jasmine Rice Recipe
Jasmine rice - Substitute with Basmati rice: Basmati rice has a similar fragrance and texture to jasmine rice, making it a suitable substitute for this recipe.
Peanut oil - Substitute with Canola oil: Canola oil has a neutral flavor and high smoke point, making it a good substitute for peanut oil in this recipe.
Red curry paste - Substitute with Yellow curry paste: Yellow curry paste can be used as a substitute, providing a milder flavor compared to red curry paste.
Light coconut milk - Substitute with Coconut cream: Coconut cream can be used as a substitute to add richness and creaminess to the dish.
Chicken breast - Substitute with Tofu: Tofu can be used as a vegetarian substitute for chicken, providing a similar protein component to the dish.
Chicken stock - Substitute with Vegetable stock: Vegetable stock can be used as a substitute to maintain the savory flavor in the dish while making it vegetarian-friendly.
Sweet onion - Substitute with Yellow onion: Yellow onions can be used as a substitute for sweet onions, providing a similar flavor profile.
Green bell pepper - Substitute with Red bell pepper: Red bell pepper can be used as a substitute, adding a slightly sweeter flavor to the dish.
Yellow bell pepper - Substitute with Orange bell pepper: Orange bell pepper can be used as a substitute, providing a similar texture and flavor to yellow bell pepper.
Red bell pepper - Substitute with Green bell pepper: Green bell pepper can be used as a substitute, adding a slightly more bitter flavor compared to red bell pepper.
Fish sauce - Substitute with Soy sauce: Soy sauce can be used as a substitute, providing a savory and umami flavor to the dish.
Brown sugar - Substitute with Honey: Honey can be used as a substitute, adding sweetness and depth of flavor to the dish.
Frozen peas - Substitute with Edamame: Edamame can be used as a substitute, providing a similar texture and color to frozen peas.
Presentation Tips for Yellow Chicken Curry
Elevate the plating: As a chef, I would focus on creating an aesthetically pleasing presentation by carefully arranging the components of the dish on the plate. The curry can be placed in the center of the plate, surrounded by a ring of jasmine rice, and garnished with fresh herbs or edible flowers for a pop of color.
Incorporate contrasting textures: I would aim to create a balance of textures in the dish. The creamy curry can be complemented with a crispy element, such as a delicate rice cracker or a sprinkle of toasted coconut flakes, adding a delightful contrast to each bite.
Highlight vibrant colors: To impress the judges, I would ensure that the dish is visually striking by incorporating vibrant and colorful ingredients. The array of bell peppers, carrots, and peas in the curry can be strategically placed to create a visually appealing and appetizing presentation.
Utilize elegant serving ware: Presentation is key, and using elegant serving ware can elevate the overall dining experience. I would carefully select sophisticated and visually appealing plates or bowls that complement the colors of the dish, enhancing the visual appeal for the esteemed judges.
Incorporate artistic sauce drizzles: As a final touch, I would use a squeeze bottle to delicately drizzle a vibrant yellow curry sauce around the edge of the plate, adding an artistic and professional flair to the presentation. This not only enhances the visual appeal but also showcases attention to detail.
Essential Tools for Making This Curry Dish
- Large pot: Used for boiling and cooking large quantities of food such as pasta, soups, and stews.
- Saucepan: Ideal for heating liquids, cooking sauces, and boiling small portions of food.
- Skillet: A versatile pan used for frying, searing, and sautéing a variety of ingredients.
- Deep skillet: Similar to a regular skillet but with higher sides, allowing for cooking larger quantities and dishes with more liquid.
- Spatula: A kitchen tool with a broad, flat, flexible blade used for lifting, flipping, and spreading ingredients.
- Chef's knife: A multi-purpose knife used for chopping, slicing, and dicing a wide range of ingredients.
- Cutting board: Provides a stable surface for cutting and preparing ingredients without damaging countertops or knives.
- Whisk: Used for blending, whipping, and beating ingredients to achieve a smooth and uniform texture.
- Wooden spoon: Ideal for stirring, mixing, and tasting hot dishes without conducting heat.
- Measuring cups and spoons: Essential for accurately measuring ingredients in both liquid and dry forms.
- Colander: Used for draining liquids from cooked pasta, vegetables, and other foods.
- Tongs: A versatile tool for gripping, turning, and serving various types of food during cooking and serving.
- Ladle: Designed for serving soups, stews, and sauces, with a deep bowl and a long handle for easy pouring.
- Grater: Used to grate, shred, or zest ingredients such as cheese, vegetables, and citrus fruits.
- Peeler: Essential for removing the outer skin or peels of fruits and vegetables with ease.
- Garlic press: A tool used to crush and mince garlic cloves quickly and efficiently.
- Rice cooker: An appliance designed specifically for cooking rice to perfection with minimal effort.
- Food processor: A versatile kitchen appliance used for chopping, blending, and pureeing ingredients.
- Mixing bowl: Essential for combining and mixing ingredients for various recipes, from batters to salads.
- Strainer: Used for separating solids from liquids, sifting dry ingredients, and rinsing fruits and vegetables.
- Pepper mill: A tool for grinding whole peppercorns to add freshly ground pepper to dishes.
- Meat thermometer: Essential for accurately measuring the internal temperature of meats to ensure safe cooking.
- Baking dish: Used for baking and roasting a variety of dishes, from casseroles to desserts.
- Pastry brush: Ideal for applying glazes, sauces, and oils to food, as well as greasing baking pans.
- Rolling pin: Used for rolling out dough and pastry to achieve an even thickness for baking.
- Oven: An essential kitchen appliance for baking, roasting, and broiling a wide range of dishes.
Storing and Freezing Tips for Yellow Chicken Curry
- Allow the yellow chicken curry to cool completely before storing or freezing.
- Transfer the cooled curry to an airtight container or a freezer-safe bag.
- If using a container, make sure to leave some headspace at the top to allow for expansion during freezing.
- Label the container or bag with the date and contents for easy identification.
- Store the yellow chicken curry in the refrigerator for up to 3-4 days.
- To freeze, place the container or bag in the freezer and store for up to 2-3 months.
- When ready to eat, thaw the frozen curry in the refrigerator overnight.
- Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through.
- If the curry appears too thick after reheating, add a little chicken stock or water to thin it out.
- Serve the reheated yellow chicken curry over freshly cooked jasmine rice for the best flavor and texture.
- It's not recommended to freeze the jasmine rice, as it may become mushy and lose its texture upon thawing and reheating.
- Instead, cook fresh jasmine rice when you're ready to serve the reheated curry.
How To Reheat Leftover Curry
- Reheat the yellow chicken curry in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. Be sure to add a splash of chicken stock or water if the curry seems too thick.
- For best results, reheat the jasmine rice separately. Place the rice in a microwave-safe bowl and add a tablespoon of water. Cover the bowl with a damp paper towel and microwave on high for 1-2 minutes, or until the rice is heated through. Fluff the rice with a fork before serving.
- Alternatively, you can reheat both the curry and rice together in a large skillet. Add the curry to the skillet and heat over medium-low heat. Once the curry is warm, create a well in the center and add the cold rice. Stir the rice into the curry and continue heating until both are thoroughly warmed.
- If you have an oven-safe dish, you can also reheat the curry and rice in the oven. Preheat the oven to 350°F (175°C). Place the curry and rice in the dish, cover it with foil, and bake for 15-20 minutes, or until heated through.
- For a quick and easy option, you can reheat individual portions of the curry and rice in the microwave. Place the curry and rice in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through. Stir the curry and rice halfway through the reheating process to ensure even heating.
Interesting Fact About Yellow Chicken Curry
The yellow chicken curry is a popular dish in Thai cuisine and is known for its vibrant color and rich flavors. It is often made with a combination of aromatic spices such as curry powder, ginger, and garlic, creating a delicious and fragrant dish.
Is Making This Curry at Home Cost-Effective?
The yellow chicken curry with jasmine rice recipe is relatively cost-effective for a household. The use of affordable ingredients such as potatoes, chicken breast, and jasmine rice makes it budget-friendly. The addition of various vegetables like bell peppers, onions, and carrots adds nutritional value without breaking the bank. The use of coconut milk and spices may require a one-time investment but can be used for multiple recipes. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $20-$25.
Is This Curry Recipe Healthy?
This yellow chicken curry with jasmine rice recipe has both healthy and unhealthy aspects. On the positive side, it includes a variety of colorful vegetables like bell peppers and carrots, which provide essential vitamins and minerals. The use of chicken breast is a lean protein source, and the inclusion of ginger and garlic offers potential health benefits. However, the recipe also contains some less healthy ingredients, such as coconut milk and brown sugar, which are high in saturated fat and added sugars, respectively. The use of fish sauce and curry paste may also contribute to a higher sodium content.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of coconut milk or opt for a low-fat version to decrease the saturated fat content
- Use a smaller amount of brown sugar or replace it with a natural sweetener like honey or maple syrup
- Increase the proportion of vegetables to boost the fiber and nutrient content of the dish
- Choose a low-sodium chicken stock and fish sauce to control the overall sodium levels
- Serve the curry with a smaller portion of jasmine rice and a larger helping of vegetables to balance the carbohydrate intake
- Incorporate additional herbs and spices, such as turmeric or coriander, to enhance the flavor profile while offering potential health benefits
Editor's Opinion on This Yellow Chicken Curry Recipe
The combination of aromatic spices, creamy coconut milk, and tender chicken in this yellow curry with jasmine rice recipe creates a harmonious and flavorful dish. The use of red curry paste, ginger, and garlic adds depth to the curry, while the assortment of colorful bell peppers, carrots, and peas provides a delightful visual appeal and a variety of textures. The balance of sweet, savory, and spicy flavors, along with the fragrance of jasmine rice, makes this dish a delightful culinary experience. It's a perfect choice for a comforting and satisfying meal.
Enhance Your Yellow Chicken Curry with Jasmine Rice Recipe with These Unique Side Dishes:
Similar Curry Recipes to Try
Appetizer and Dessert Pairings for This Curry Recipe
Why trust this Yellow Chicken Curry with Jasmine Rice Recipe:
This recipe offers a delightful combination of flavors and textures, ensuring a satisfying meal. The use of jasmine rice provides a fragrant and delicate base, while the blend of yellow curry powder and red curry paste infuses the dish with rich and aromatic spices. The inclusion of coconut milk creates a creamy and luscious sauce, complementing the tender chicken breast and hearty vegetables. With the addition of fresh ginger and garlic, this recipe promises a harmonious balance of savory and zesty notes. The meticulous cooking process ensures that each ingredient's essence is fully absorbed, resulting in a truly authentic and flavorful yellow chicken curry.
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