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Yellow Chicken Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This curry is really made in a hurry! It's easy, quick and delicious, what more do you want? I often make this with chicken, but you can also use prawns, lamb, etc.

This curry is really made in a hurry! It's easy, quick and delicious, what more do you want? I often make this with chicken, but you can also use prawns, lamb, etc.

Ingredients

Serves: 4 persons

Metric Cups
  • 2 tablespoons oil (any kind)
  • 1 onion (diced)
  • 4 chicken breasts
  • 70 grams patak's balti curry paste (tomato & coriander flavour)
  • 400 millilitres coconut milk
  • 2 tablespoons oil (any kind)
  • 1 onion (diced)
  • 4 chicken breasts
  • 2½ ounces patak's balti curry paste (tomato & coriander flavour)
  • 14 fluid ounce coconut milk

Method

Yellow Chicken Curry is a community recipe submitted by Gael and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil and throw in the onion, until it starts to get a 'glaze' color.
  • Cut the chicken breasts in pieces and bake, along with the onion.
  • Once the chicken has been baking for about 5 min, add the curry paste and stir it around.
  • Once the chicken is evenly coated with the curry paste, poor in the coconut milk.
  • Let it simmer for another 15 min without the lid on, to let the sauce thicken. Served best with some rice.
  • Heat the oil and throw in the onion, until it starts to get a 'glaze' color.
  • Cut the chicken breasts in pieces and bake, along with the onion.
  • Once the chicken has been baking for about 5 min, add the curry paste and stir it around.
  • Once the chicken is evenly coated with the curry paste, poor in the coconut milk.
  • Let it simmer for another 15 min without the lid on, to let the sauce thicken. Served best with some rice.
  • Additional Information

    Since not everyone likes a bit of heat, you can decide how much curry paste you want to use. If you make this for the first time, use a bit less. When the sauce is thickened you can taste and always add some curry paste to taste. I sometimes add a diced apple, a couple of minutes before it's ready.

    Since not everyone likes a bit of heat, you can decide how much curry paste you want to use. If you make this for the first time, use a bit less. When the sauce is thickened you can taste and always add some curry paste to taste. I sometimes add a diced apple, a couple of minutes before it's ready.

    Tell us what you think