Yellow Chicken Curry

A community recipe by Gael

Not tested or verified by Nigella.com

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.

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 ounces 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.