Easy Yellow Chicken Curry Recipe with Coconut Milk

Ingredients

• 3.5 cups water, or more as needed
• 2 cups uncooked jasmine rice
• 2 tablespoons vegetable oil
• 4 medium russet potatoes, peeled and cubed
• 1.5 pounds boneless, skinless chicken thighs, cubed
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste
• 1 (13.5 ounce) can coconut milk
• 4 tablespoons yellow curry powder, or more to taste
• 4 cloves garlic, chopped
• 2 tablespoons soy sauce
• 1.5 tablespoons white sugar, or more to taste
• 1.5 teaspoons garlic powder
• 1.5 teaspoons ground cumin
• 1 teaspoon ground ginger
• 0.5 teaspoon red pepper flakes

Instructions

1. Bring water to a boil in a saucepan; add rice, cover, reduce heat to low. Simmer until water is absorbed, about 15 minutes. Add water if rice is too firm. Remove from heat, cover, and set aside.
2. Heat oil in a wok over medium-high heat. Add potatoes, chicken, salt, and pepper; cook until chicken is firm, about 5 to 7 minutes.
3. Stir in coconut milk, curry powder, garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes. Bring to a boil. Cover, reduce heat, and simmer until potatoes are soft and the curry is aromatic, 15 to 20 minutes.
4. Remove from heat, taste, and adjust curry powder, sugar, salt, and pepper as needed. Let sit before serving over rice, about 5 minutes.

Nutrition

• Calories: 693 kcal
• Fat Content: 27 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 769 mg
• Protein Content: 29 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 87 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g