So, for those who voted for Yellow Chicken curry, this dish is for you! My man loves this dish although a much milder version; this is far from my mom’s chicken curry. It’s on the sweet side. If you are health conscious, you could try substituting coconut milk with Greek yogurt.
Also, disclaimer holds for me not following any recipes; I cook curries differently to others’ liking. Taste and adjust until it is to your liking.
Chicken thighs, cut into smaller pieces and marinated in spices
4 carrots, peeled and sliced
1 zucchini (optional)
Potatoes (I used sweet potatoes; not in picture)
1 onion, sliced
2 cloves of garlic, chopped
Salt and pepper to taste
Coconut milk, enough to cover meat and vegetables; I used 1.5 cans
Star of anise (use as little as possible; I used 2)
2 tbsp brown sugar or palm sugar
Lots of turmeric — roughly 3 tbsp
1 tsp cumin
1 tbsp cinnamon
1 tsp coriander seed
1 tsp garam masala
Salt and pepper
1. Add small amount of olive oil to pot. Melt 1 tbsp butter. Sauté onion, garlic and spiced chicken. Keep stiring.
2. Add zukes, carrots, cauliflower to sautéed chicken. Add coconut milk. Add Star of Anise and sugar. Add more turmeric if desired.
3. Simmer at low heat until coconut milk has “sweat” into little oil drops.
Note: If lemongrass is available, it will make the curry more fragrant. Best served with rice or coconut rice.
I like to taste others’ curries and try guessing what spices were in it. So, if you have any questions on chicken curries, ask away! 🙂