Yellow Chicken Curry

5 from 73 votes

Flavorful 30 minute Yellow Chicken Curry with tender chicken simmered in a robust sauce with coconut milk, yellow curry powder, and aromatics.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Servings: servings (no rice)

Calories: 406kcal

Cook brown rice or quinoa as per package instructions.
Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
Add coconut milk, maple syrup, salt, stir until incorporated and bring to boil.
Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
Season with pepper to taste and serve over brown rice or quinoa. So good!

Store: Refrigerate in an airtight container for 5 days. Reheat by simmering chicken curry on low in a skillet stirring occasionally.
Freeze: In an airtight container up to 3 months.
If you would like to add veggies: Sometimes I add 1 lb of finely chopped cauliflower or a bag of cauliflower rice towards the end and simmer for a few more minutes.
Coconut milk: Use coconut milk from a can and not carton.
Onion, garlic and ginger: A lot of onion makes curry sweet and flavorful along with fresh garlic and ginger. You could use 1 tsp dried ginger instead.
Yellow curry powder and turmeric: Fresh and quality yellow curry powder is key! Turmeric adds colour and flavor but you can skip if don't have any.