Yellow Chicken Recipes

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YELLOW CHICKEN



Yellow Chicken image

Skinned chicken breasts topped with bacon and a mustard glaze.

Provided by REVOOH

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon ground turmeric
1 teaspoon dry mustard powder
1 clove garlic, minced
4 skinless, bone-in chicken breast halves
4 slices bacon, cut in half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
  • Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
  • Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 1.2 g, Cholesterol 77.4 mg, Fat 13.8 g, Fiber 0.2 g, Protein 28.3 g, SaturatedFat 3 g, Sodium 286.3 mg, Sugar 0.2 g

THAI YELLOW CHICKEN CURRY WITH POTATOES



Thai Yellow Chicken Curry with Potatoes image

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.

Provided by Pinch of Yum

Categories     Dinner

Time 40m

Number Of Ingredients 10

1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
one 14-ounce can coconut cream (it's like coconut milk, but even more luscious)
1/2 - 1 cup water
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro and rice for serving

Steps:

  • 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 chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg

THAI YELLOW CHICKEN CURRY



Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

  • Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  • Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  • Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

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