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Yellow Chicken Curry with Potatoes and Peas

Yellow Chicken Curry with Potatoes and Peas over mashed sweet potatoes

Yel­low Chick­en Cur­ry with Pota­toes and Peas is one of my new favorite recipes! It explodes with earthy, savory fla­vors and the heat­ed kick of chilies. Coconut milk/cream cre­ates a lus­cious, silky sauce that helps tem­per the heat from the pep­pers and the sweet pop of peas bal­ances the entire dish. It’s inde­scrib­ably delicious!

Years ago, decades actu­al­ly, I made a recipe called “cur­ry”, made with just cur­ry pow­der as the sea­son­ing and deter­mined from that expe­ri­ence that I do not like cur­ry. I did­n’t know much about cur­ries at that point, but I knew I did not like that taste.

I was wrong about this hum­ble, sat­is­fy­ing meal, though. Just adding cur­ry pow­der to some­thing, does­n’t make it a cur­ry. At least, not a good one.

So, What is Curry?

homemade yellow curry paste

I recent­ly ran across a recipe for yel­low cur­ry paste that start­ed me won­der­ing if there was more to cur­ry than just dump­ing in some cur­ry powder. 

Over at Pinch of Yum, Lind­say seems to make a lot of cur­ries and I was curi­ous about her fresh, home­made approach. 

I don’t have easy access to some of the clas­si­cal cur­ry ingre­di­ents she uses, but I have been able to impro­vise and come up with a ver­sion of yel­low cur­ry paste that works in my kitchen.

The more I’ve looked into cur­ries, the more I real­ized that’s exact­ly what cur­ries are about. Even in the same kitchen, cur­ries will nev­er be exact­ly the same each time. 

Yellow Chicken Curry with Potatoes served over rice

The heat lev­el in the pep­pers can be dif­fer­ent. What veg­gies, spices or herbs you have on hand may be dif­fer­ent from batch to batch. The thing that does­n’t change is that cur­ry is deeply fla­vor­ful and fill­ing food for the com­mon man, uti­liz­ing the ingre­di­ents on hand to cre­ate beau­ti­ful, com­fort­ing dishes. 

Through­out this post, my images will show you my cur­ry in two dif­fer­ent batch­es. For one, I was out of peas and I used less turmer­ic in my cur­ry paste. The col­or was not as deep a yel­low, but still deli­cious cur­ry and we served it over rice. 

The sec­ond batch I used the max­i­mum amount of turmer­ic in the paste and added peas to the recipe. I also used the max­i­mum amount of chilies. That was the one served over sweet pota­toes. Ver­sa­til­i­ty. That’s the huge appeal of cur­ries to me. Go with what you have. Exper­i­ment with new com­bi­na­tions and fla­vors. You’re going to love it!

It’s All About the Veggies, Spices and Herbs

Cur­ries are a great way to stretch your gro­ceries, mak­ing pro­teins go fur­ther while load­ing up on whole­some and deli­cious veg­eta­bles. Cur­ries seem to be the Asian coun­ter­part to Amer­i­can stews or casseroles. They are com­fort­ing and every­day eco­nom­i­cal meals for aver­age families.

Yellow Chicken Curry with Potatoes served over rice

Cur­ries can have meat, poul­try or fish. In pro­por­tion to the veg­eta­bles, it is usu­al­ly a small­er amount, mak­ing cur­ry an eco­nom­i­cal way to feed a large num­ber of peo­ple real­ly fla­vor­ful and nutri­tious meals. 

As the per­fect exam­ple, my Yel­low Chick­en Cur­ry with Pota­toes and Peas uses only 4 chick­en breasts and can eas­i­ly feed 8–10 peo­ple. Those same 4 chick­en breasts would nor­mal­ly be put into a meal that serves only 4–6. I love how some­thing delec­table and sat­is­fy­ing can also be a mon­ey-sav­ing meal.

Cur­ry can be com­plete­ly veg­eta­bles. You can add pro­tein with chick­peas, lentils or oth­er beans. Meat is not a required component. 

Cur­ries can be served over rice, noo­dles, lentils, quinoa or more veg­eta­bles. They can even be served as a big bowl of aro­mat­ic and sump­tious stew. It’s a fla­vor-packed way to feed a fam­i­ly healthy dish­es at afford­able prices.

Yellow Chicken Curry with Potatoes and Peas

While it can be eat­en as a sim­ple stew, to make Yel­low Chick­en Cur­ry even more hearty and fill­ing, it can be served over a bed of white rice (prob­a­bly most tra­di­tion­al). Quinoa or cau­li­flower rice would be deli­cious, too. But, my absolute favorite way is over mashed sweet potatoes.

Yellow Chicken Curry with Potatoes and Peas served over sweet potatoes

Here, in the Mid­west, com­fort food is often asso­ci­at­ed with a beau­ti­ful mashed pota­to. We eat home­made chick­en and noo­dles over mashed pota­toes. And we make a fab­u­lous hot beef sand­wich with mashed pota­toes! Casseroles are even topped with mashed pota­toes (think Shep­herd’s Pie.) Mashed pota­toes are a sta­ple, here. I start­ed won­der­ing about mashed pota­toes and curry.

Experimenting with Serving Combinations

But, this recipe is already loaded with potatoes. 

So, I got the crazy idea to serve the Yel­low Chick­en Cur­ry with Pota­toes and Peas over mashed SWEET pota­to. Oh my holy heav­en! Win­ter melts away and each deli­cious bite is like a cud­dle in a warm blan­ket. THIS, is an extra­or­di­nary combination!

The sweet­ness of the sweet pota­to bal­ances the heat from the chilies and is a won­der­ful com­ple­ment to the earth­i­ness of turmer­ic and cur­ry pow­der. With­out a doubt, this has become the favorite way for David and I to enjoy this scrump­tious dish.

Yel­low cur­ry would also be stun­ning over mashed but­ter­nut squash. I read some­where that cur­ries are good over steamed or roast­ed cab­bage, too. It seems the pos­si­bil­i­ties are pret­ty much lim­it­less. And, I’m only just begin­ning to learn.

Versatile, Economical and Scrumptious

Do you see how ver­sa­tile and sim­ple cur­ry can be? The deep, rich fla­vor makes it feel so much more extrav­a­gant, but you’ll know you’ve cre­at­ed an afford­able, deli­cious and nutri­tious meal. 

The recipe makes enough to serve a crowd, eas­i­ly 8–10 gen­er­ous serv­ings just as a stew. How­ev­er, serve it over rice or anoth­er grain or veg­etable and you’ll stretch this deli­cious dish to serve even more people.

Left­overs are almost always a giv­en with this recipe. If you are some­one who prac­tices week­ly meal prep, you’ll be able to eas­i­ly cre­ate lunch con­tain­ers to store for quick and easy pack­ing on busy mornings. 

Mak­ing Yel­low Chick­en Cur­ry with Pota­toes and Peas part of your reg­u­lar meal rota­tion makes absolute­ly delec­table sense!

How to Make Yellow Chicken Curry with Potatoes and Peas

russet baking potatoes in a bowl
  1. If you don’t have yel­low cur­ry paste on hand, or already made from scratch, make that first. You can use this recipe.
  2. Peel 5 large rus­set bak­ing pota­toes and cut into bite-size pieces.
  3. Cut 4 bone­less skin­less chick­en breasts into bite-sized pieces.
  4. Mince the onion.
  5. Heat the avo­ca­do oil in a large dutch oven or stew pot.
  6. Add the onion and cook for a minute or two until it begins to soft­en and be aromatic.
  7. Add the chick­en and cur­ry paste. Stir to coat the chick­en com­plete­ly and cook for an addi­tion­al 5 minutes.
  8. Stir in the pota­toes, com­plete­ly coat­ing with cur­ry paste.
  9. Mix in the coconut cream, coconut milk and water. (You can use all coconut milk or all coconut cream, depend­ing on what you have on hand. If using all coconut milk, I would adjust or elim­i­nate the water to get the sauce con­sis­ten­cy that you want. (NOTE: Coconut milk is not the boxed stuff you buy in the dairy case. Coconut milk and cream come canned. You usu­al­ly find them in the eth­nic foods sec­tion of most gro­cery stores.) 
  10. Bring the pan to a boil, then reduce the heat and let the cur­ry sim­mer for 20–30 min­utes until the pota­toes are fork-tender.
  11. When the pota­toes are done, stir in the frozen peas.
  12. Serve your yel­low chick­en cur­ry over rice, sweet pota­toes, lentils or anoth­er veg­gie of your choice.
  13. Gar­nish with chopped cilantro if desired.
cooking curry
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Yellow Chicken Curry with Potatoes and Peas


  • Author: Glen­da Embree
  • Total Time: 45 min­utes
  • Yield: 8 serv­ings 1x

Description

A savory, deli­cious cur­ry with famil­iar ingre­di­ents.  It has a kick of spice from the chilies in the cur­ry paste and pops of sweet­ness from the peas to bal­ance that.  Coconut milk and cream help cre­ate a lus­cious­ly, silky sauce and also tame the heat from the hot peppers. 

This is an easy com­fort food dish that can be pulled togeth­er quick­ly if your cur­ry paste is already made.  It’s eco­nom­i­cal and crazy delicious!


Ingredients

Scale
  • 2 Table­spoons avo­ca­do oil
  • 4 bone­less skin­less chick­en breasts (around 2.5 to 3 lbs), cubed into bite-size pieces
  • 5 large rus­set bak­ing pota­toes, peeled and cubed into bite-size pieces
  • 1 large onion, (red or yel­low), minced
  • 1 cup to 1 ⅓ cups home­made yel­low cur­ry paste  (recipe in notes, or fol­low link)  [Please note this recipe was made with my home­made cur­ry paste.  The fla­vor-pro­file and spici­ness of a store-bought paste could be very dif­fer­ent.  Taste as you go and adjust the amount accord­ing­ly if you are using any­thing oth­er than my cur­ry paste recipe.]
  • 1 (13.5 oz) can coconut milk
  • 1 (13.5 oz) can coconut cream
  • 1 cup water
  • ¼ cup brown sugar
  • 2 cups, frozen peas
  • option­al, fresh cilantro for garnish

Instructions

  • If you don’t have yel­low cur­ry paste on hand, or haven’t already made my from scratch recipe, make that first. You can use this recipe.
  • Peel 5 large rus­set bak­ing pota­toes and cut into bite-size pieces.
  • Cut 4 bone­less skin­less chick­en breasts into bite-sized pieces.
  • Mince the onion.
  • Heat the avo­ca­do oil in a large dutch oven or stew pot.
  • Add the onion and cook for a minute or two until it begins to soft­en and be aromatic.
  • Add the chick­en and cur­ry paste. Stir to coat the chick­en com­plete­ly and cook for an addi­tion­al 5 min­utes. (Use the 1 cup of cur­ry paste, first.  The last ⅓ cup can be added after adding the coconut milk and tast­ing for fla­vor and spiciness.)
  • Stir in the pota­toes, com­plete­ly coat­ing with cur­ry paste.
  • Mix in the coconut cream, coconut milk and water. (You can use all coconut milk or all coconut cream, depend­ing on what you have on hand. If using all coconut milk, I would adjust or elim­i­nate the water to get the sauce con­sis­ten­cy that you want. (NOTE: Coconut milk is not the boxed stuff you buy in the dairy case. Coconut milk and cream come canned. You usu­al­ly find them in the eth­nic foods sec­tion of most gro­cery stores.) 
  • This is the time to real­ly stop and taste your cur­ry.  Add addi­tion­al cur­ry paste at this point, if you want to boost the fla­vor and/or spiciness.
  • Bring the pan to a boil, then reduce the heat and let the cur­ry sim­mer for 20–30 min­utes until the pota­toes are fork-tender.
  • When the pota­toes are done, stir in the frozen peas.
  • Serve your yel­low chick­en cur­ry over rice, sweet pota­toes, lentils or anoth­er veg­gie of your choice.
  • Gar­nish with chopped cilantro if desired.

Notes

Home­made Yel­low Cur­ry Paste

  • 1 large red onion
  • 4 large heads (not cloves) of garlic
  • 4- to 5‑inch piece of fresh ginger
  • 10-12 Ser­ra­no chili pep­pers, (I only remove the stems.  Every­thing else goes in. 12 is def­i­nite­ly quite a bit spici­er than 10, so go accord­ing to your own taste.)
  • 5 tea­spoons salt
  • 2-3 Table­spoons turmer­ic, to your taste
  • 2-3 Table­spoons cur­ry pow­der, (mild not spicy), to your taste
  • 1 Table­spoon dried coriander
  • zest and juice of 2 large lemons
  • ½ cup fresh cilantro leaves and stems, loose­ly packed

Instructions

  1. Pre­heat the oven to 400°. 
  2. Lay out a square of foil large enough to be able to wrap the onion, gin­ger and gar­lic individually.
  3. Prep all the veg­gies first. Remove the out­er paper from the onion and quar­ter it.  Place it on a square of foil and driz­zle with 1 Table­spoon of avo­ca­do or olive oil.  Close the foil around the onion to form a sealed packet.
  4. Slice the very top off each head of gar­lic, so the inside is just show­ing through on the top.  Place all the heads on a square of foil and driz­zle with 1 Table­spoon of avo­ca­do or olive oil.  Close the foil around the gar­lic heads to form a sealed packet.
  5. Use a spoon to peel the gin­ger.  Place the peeled gin­ger onto a square of foil and driz­zle with 1 Table­spoon of avo­ca­do or olive oil.  Close the foil around the gin­ger to form a sealed packet.
  6. Place all three pack­ets on a bak­ing sheet and roast at 400° for 30 minutes.
  7. While those are roast­ing, zest the lemons and then juice them.
  8. Grind/puree the pep­pers, salt, turmer­ic and cur­ry pow­der in the food proces­sor (or high speed blender).
  9. Add the zest, lemon juice and cilantro to the food proces­sor and con­tin­ue to puree every­thing together.
  10. When the roast­ing pack­ets are removed from the oven, the onion and gin­ger will be sim­ple to move to the food proces­sor.  Toss them in.
  11. Squeeze the gar­lic from each indi­vid­ual clove of roast­ed gar­lic.  You may want to allow them to cool just a lit­tle, first, so it’s comfortable.
  12. Once all the gar­lic is in the proces­sor, puree every­thing until it is com­plete­ly com­bined and a thick paste has formed.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Cat­e­go­ry: Main Dish, Meat, Chicken
  • Method: Stove Top
  • Cui­sine: Amer­i­can-Asian

More Comfort Food Recipes to Enjoy

Mag­nif­i­cent Meat­ball Stew

Zup­pa Toscana

10 thoughts on “Yellow Chicken Curry with Potatoes and Peas”

  1. So fla­vor­ful! Will sure­ly make this again! Thanks a lot for this amaz­ing chick­en cur­ry recipe! High­ly recommended!

    Reply

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