Learn how to make Yellow Curry Chicken with this easy recipe! Potatoes, chicken, broccoli, carrots and spices will warm you up and make your house smell amazing! Serve with rice or eat on its own.
Why You'll Love This Recipe
This is a very easy recipe to make as it just cooks in your Dutch oven over the stovetop while you are free to do other things. I use my Milo Dutch Oven for this recipe. It's a 5.5 quart size, so that is a very good amount of food! Since it's just Delaney and me, we have leftovers for days, which is amazing. But, if you are having a dinner party or have a large family, this recipe is perfect for serving a group. So, let me show you how to make Yellow Curry Chicken! Let's do this.
Yellow Curry Chicken is Delaney's favorite. Our first date was at a Thai restaurant and every single time we've been to Thai since, it's what he orders. So, I knew I had to make my own homemade version of Yellow Curry Chicken for him! I use Kettle & Fire Coconut Curry Bone Broth. Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!
Using bone broth in this Yellow Curry Chicken not only adds protein and nutrients, but it also makes this really easy as it's already spiced with amazing spices! So that means you just need less ingredients to make this homemade Yellow Curry Chicken. And I really like recipes that require as few ingredients as possible!
Tips for Making Yellow Curry Chicken
• I used my Milo Dutch Oven for this recipe. It's a 5.5 quart size, so this makes a lot of curry guys! Leftovers for days, which is always amazing. If you don't have a Dutch oven you can also use a pot with a lid or you can even do this in a slow cooker. But, I would highly recommend this Milo Dutch Oven.
• I used chicken thighs, but you can also use breasts if you prefer. I chose thighs here as they are more fatty and therefore have more flavor.
• The traditional Yellow Curry Chicken we get at our favorite Thai spot has potatoes, carrots, and broccoli. But, I also added mushrooms here for a little extra veggies. You can add in whatever else you like, or sub out veggies for ones you prefer.
• I serve this with white rice, as that is traditional. And, Delaney being from Maui and me being from the Midwest – white rice is just the best rice! We both grew up eating it, we both love it, and it's just what we eat. If you want to do brown rice or quinoa you can do that instead!
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
How to Make Yellow Curry ChickenDifficulty: Easy
Learn how to make Yellow Curry Chicken with this easy recipe. I use bone broth in this Yellow Curry Chicken for added nutrients.
- For Serving
1 to 2 cups cooked organic white rice
2 tablespoons organic coconut oil
3 organic garlic cloves, minced
1/2 organic yellow onion
3 pounds organic thicken thighs, cut into 1 to 2-inch cubes
1 can organic coconut cream
1 carton Coconut Curry Bone Broth
1 cup organic coconut milk
1 1/2 pounds organic Russet potatoes, cut into 1-inch cubes
1 tablespoon organic fresh grated ginger
1 teaspoon organic curry powder
1/2 teaspoon organic turmeric
1/4 teaspoon organic cumin
4 organic large carrots, sliced
8 ounces organic broccoli
Salt and pepper to taste
1 organic lime
- In a 5.5-quart dutch oven over medium heat, add the coconut oil and garlic. Once coconut oil has melted, add the yellow onion and sauté until the onions are translucent and fragrant, about 5 minutes.
- Then, add the chicken, and lightly brown on each side.
- Then add the coconut cream, coconut curry bone broth, coconut milk, potatoes, fresh ginger, curry powder, turmeric, and cumin. Simmer for 20 to 30 minutes, until the potatoes feel soft but not done.
- Last, add the carrots and broccoli and simmer for 20 to 30 more minutes until veggies are cooked to your liking. Add salt and pepper to taste, along with a squirt of lime juice.
- Serve over white rice.
- High Altitude — Follow the recipe as noted.
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