Yellow Chicken Curry
Up until about a year ago, I thought I didn't like curry. My only experience with it was trying it years ago at an Indian restaurant. The overwhelming amount of spices turned me off from the idea of it for years. That is until I tasted Thai curry. It was so creamy and delicious, plus the spices were much more comforting rather than spicy. I already loved Thai food, thus adding another Thai favorite to my palette was a huge win.
Out of the many Thai curry's I've tried, I've found yellow curry to be my favorite. Unfortunately, I can't handle a lot of spice, and I found a mild yellow curry to be the perfect happy medium for me. While I haven't ventured into making my own curry sauce yet, this gluten-free yellow chicken curry dish is so easy to make! All you need is chicken, vegetables, and your favorite curry sauce. Plus, check out the recipe below for the FLUFFIEST rice ever!
Yellow Chicken Curry
Recipe details
Ingredients
Ingredients
- 1 cup jasmine rice
- 1 can coconut milk
- 2 tablespoons olive oil
- ½ yellow onion
- 1 cup diced carrots
- 1 cup red bell pepper
- 1 tablespoon tumeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 6-8 chicken tenders or 3 chicken breasts
- 1 cup chopped kale
- 1 cup of your favorite curry sauce
Instructions
Instructions for the Rice
- Take out a medium-sized pot and add your jasmine rice and 1 can of coconut milk
- Turn the heat to medium and wait for your rice to boil
- Once it begins to boil, turn the heat to low and cover it with a lid
- The rice should take about 20 minutes, stir every so often to fluff the rice
- Once done, add 1 tablespoon Trader Joe’s Everything But the Bagel seasoning
- Stir together, set aside, and cover with a lid
Instructions for the Curry
- Julienne your onion and red bell pepper
- In a large saucepan, cook your olive oil and onion slices on medium heat
- After 10 minutes the onion should be translucent
- Then, add your carrots and red bell peppers with your seasonings
- Cook for 10-15 minutes on medium heat until the veggies have softened
- Then add your chicken with 1 cup of the curry sauce
- Cover with a lid and let your curry simmer for 10 minutes
- Flip your chicken and add the kale
- Cover again for 10-15 minutes
- Remove from heat and serve!
Tips
- Adding coconut milk instead of water to your jasmine rice, makes it fluffy and delicious.
Comments
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