Yellow Indian Curry Recipes

YELLOW CURRY

Steps:

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

YELLOW INDIAN CURRY

Steps:

• Add oil to a large sauté pan over medium high heat. When hot, add onions, carrots, potatoes, garlic, mango and chicken. Let sit in the pan for minute, the less agitation at the beginning of a sauté the better--too much stirring causes the moisture to run out, then your veggies will steam instead of caramelize.
• After a minute or two stir to get even cooking and sauté until browning develops. Then add curry powder and stir to coat.
• Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes, until potatoes are tender.
• Uncover and add cornstarch solution. If you don't have cornstarch, add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well.
• Serve over basmati rice and top with your choice of garnish. Mango Chutney, Plain Yogurt, Sour Cream and fresh herbs are all good garnishes.