Coconut milk, a sprinkle of spicy crushed chili peppers, flavorful curry powder, and much more all meshed with wholesome white chicken breasts is a burst of flavors that infuse every bite of Yellow Curry Chicken.
As we continue to focus on balancing ourselves from the inside out and countdown to Sacred Momentum: The Devine Method to Creating Your Best Year Yet, I continue to offer recipes that balance our energies. Today’s recipe holds all the ingredients that are favored for Vata energy and you can also leave the chili peppers out of this recipe and create a milder version that is suitable for Pitta – the coconut cream and milk is just what Pitta energy needs.
Yellow Curry Chicken
1 tablespoon oil
1 yellow onion, sliced thinly
1 tsp crushed red chili pepper (optional)
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
⅓ cup yellow curry paste
3 Yukon golden potatoes, cut into bite-sized pieces
1 14-ounce can coconut milk
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro, lime leaves, and rice for serving
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the red chili flakes if using and allow it to infuse the oil and onions for one minute. Add curry paste and mix then add chicken and saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut milk to the pot and simmer for 20-30 minutes or until the chicken and potatoes are fully cooked.
Stir in the fish sauce and brown sugar if desired.
Garnish with Cilantro and lime leaves.
Serve over rice.