A simple, flavorful meal packed with protein and vegetables. This yellow coconut curry chicken is our go-to meal for busy weeknights or when we’re cleaning out the fridge!

Yellow Coconut Curry Chicken

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tbsp. oil (coocnut, olive, canola)
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb. chicken breasts, cut into 1/4-inch thick slices
  • 3 carrots, cut into 1/4-inch thick slices
  • 2 russet potatoes, cut into 1-inch cubes
  • 3 tbsp. yellow curry powder
  • 1 1/2 tbsp. red curry paste
  • 1 (14 oz.) can full-fat coconut milk
  • 3 c. low-sodium chicken broth, more if needed
  • 2 tbsp. brown sugar or coconut sugar
  • 1 tsp. fish sauce (optional)
  1. Instructions
  2. In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds. 
  3. Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant. 
  4. Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 
  5. Remove from heat and serve with rice and garnish with cilantro, if desired.