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Yellow Chicken Curry with Potatoes and Peas

  • Author: Glenda Embree
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


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!


  • 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  (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
  • 1/4 cup brown sugar
  • 2 cups, frozen peas
  • optional, fresh cilantro for garnish


  • 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.


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
  • 1/2 cup fresh cilantro leaves and stems, loosely packed


  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.
  • Category: Main Dish, Meat, Chicken
  • Method: Stove Top
  • Cuisine: American-Asian