Yellow Chicken Recipes

THAI YELLOW CHICKEN CURRY

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Thai Yellow Chicken Curry image

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

YELLOW CHICKEN CURRY

This is the best homemade yellow chicken curry I have ever had! My husband asks me to make it again and again. A little time consuming at first, since you have to make the curry paste from scratch, but once you've made the paste it stores for 3 months and you can whip it up again with a quickness! Serve immediately over rice. This recipe is also good if you add sliced carrots or snow peas in with the potatoes.

Provided by Patricia

Categories Main Dish Recipes Curries Chicken

Time 55m

Yield 4

Number Of Ingredients 20

Yellow Chicken Curry image

Steps:

Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.
Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.
Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 31.3 g, Cholesterol 32.3 mg, Fat 27.8 g, Fiber 4 g, Protein 17.5 g, SaturatedFat 13.3 g, Sodium 1177.4 mg, Sugar 10 g

Ingredients

7 peppers Peppers, hot chili, green, raw
¼ cup thinly sliced shallot
1 stalk lemon grass, chopped
2 tablespoons chopped garlic
2 tablespoons vegetable oil
1 tablespoon white sugar
1 teaspoon minced fresh ginger root
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon curry powder
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground cinnamon
½ pound skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 peppers yellow chile peppers, finely chopped
1 cup coconut milk
2 tablespoons fish sauce
1 teaspoon brown sugar

EASY CHICKEN AND YELLOW RICE

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Easy Chicken and Yellow Rice image

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

Ingredients

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

YELLOW CHICKEN CURRY

We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.

Provided by startnover

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Yellow Chicken Curry image

Steps:

In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
Then add other can of milk and heat till boiling.
Add the meat and continue to cook.
When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
Serve over rice, and garnish with chopped cashews if you desire.

Ingredients

1 lb boneless skinless chicken breast, cut into pieces
2 (13 1/2 ounce) cans coconut milk
4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
1/2 cup bamboo shoot (drained)
1 cup frozen peas
1 cup pineapple (drained, I like more)
1/2 cup chopped carrot (I leave these out, personal pref)
1 cup water
5 -8 basil leaves
chopped cashews (to garnish)
4 -6 cups steamed jasmine rice

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Yellow Chicken Recipes

THAI YELLOW CHICKEN CURRY

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

YELLOW CHICKEN CURRY

EASY CHICKEN AND YELLOW RICE

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

YELLOW CHICKEN CURRY

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