Yellow Chicken Curry with Potatoes and Peas

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.

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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?

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.

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, so I used less turmeric in my curry paste. The color was not as deep a yellow, but it was still delicious, and we served it over rice.

In the second batch, I used the maximum amount of turmeric in the paste, added peas to the recipe, and 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.

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 four chicken breasts and can easily feed 8-10 people. Those same four 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 sumptuous stew. It’s a flavor-packed way to feed a family healthy dishes at affordable prices.

A great example of a wonderful curry is this Egg Curry recipe from Shilpa over at the Easy Indian Cookbook. And if you want a more simple curry without the potatoes, try Zuzana’s Curry Chicken with Onion over at Best Clean Eating.

Yellow Chicken Curry with Potatoes and Peas

While it can be eaten as a simple stew, Yellow Chicken Curry can be served over a bed of white rice (probably most traditional) to make it even more hearty and filling.

Quinoa or cauliflower rice would be delicious, too. But, my absolute favorite way is over mashed sweet potatoes.

Every curry should be served with bread. Flatbread is traditional, and this Garlic Naan Bread recipe from my friend Sherry at From Michigan to the Table is heavenly!

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.

If you’re looking for a curry without meat, you need to try this Pumpkin Chickpea Curry by Shilpa, over at Easy Indian Cookbook.

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

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.

The Recipe

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Yellow Chicken Curry with Potatoes and Peas

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Glenda Embree
• Total Time: 45 minutes
• Yield: 10 servings 1x

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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!

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Ingredients

Units USM Scale 1/2x1x2x

• 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 1/3 cups homemade yellow curry paste
• 1 can coconut milk, (13.5 oz)
• 1 can coconut cream, (13.5 oz)
• 1 cup water
• 1/4 cup brown sugar
• 2 cups frozen peas
• optional, fresh cilantro for garnish

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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 1/3 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 to 3 Tablespoons turmeric, to your taste
• 2 to 3 Tablespoons curry powder, (mild not spicy), to your taste
• 1 Tablespoon dried coriander
• zest and juice of 2 large lemons
• 1/2 cup fresh cilantro leaves and stems, loosely packed

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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

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