Yellow Chicken Curry

• Ready in 50m

• Serves 4

• 522 calories

• 34.73g carbs

Yellow Chicken Curry is a main course that serves 4. One portion of this dish contains around 37g of protein, 27g of fat, and a total of 523 calories. For $2.58 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Roti 'n' Rice requires yukon gold potatoes, bird's eye chili, coconut milk, and water. Only a few people made this recipe, and 1 would say it hit the spot. It is a rather inexpensive recipe for fans of Indian food. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 50 minutes.

14 ingredients

1. 3 tbsps vegetable oil
2. 1 lb chicken thighs
3. 6 kaffir lime leaves
4. 1 cups water
5. 6 fl. oz coconut milk
6. 4 small yukon gold potatoes
7. 4 servings salt
8. 1 juice of lime
9. 8 chili peppers
10. 3 bird's eye chili
11. 1 small onion
12. 2 inch turmeric
13. 2 cloves garlic
14. 1 lemongrass

Instructions

1. Puree spice paste ingredients in a blender.
2. Add 2 tablespoons water if necessary to get the blender going. Set aside.
3. Heat vegetable oil in a medium pot.
4. Add spice paste, upper portion of lemongrass, and kaffir lime leaves. Stir fry spice paste for 7 to 8 minutes until fragrant.
5. Add chicken and stir fry to coat chicken pieces with spices, about 3 minutes.
6. Pour in water and stir to mix. Cover and bring to a boil. Reduce heat to medium low and cook for 10 minutes.
7. Add potatoes and continue to cook for another 10 minutes.
8. Pour in coconut milk and season with salt. Stir to mix. Cover and cook for another 5 minutes.
9. Turn off stove. Stir in lime juice. Allow curry to sit for 10 minutes before serving.