Yellow Curry Chicken Recipe
Our tender pieces of marinated boneless chicken cooked in a thick yellow curry sauce made with coconut milk on top of one of our signature rices. (Gluten & Dairy Free Options)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces. Season with salt, black pepper, and 1 tablespoon of yellow curry powder. Let it marinate for at least 30 minutes.
Cook the Vegetables
In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute.
Add Chicken
Add the marinated chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
Add Curry and Coconut Milk
Stir in the remaining yellow curry powder, sliced bell pepper, and carrot. Pour in the coconut milk and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Serve
Serve the yellow curry chicken over signature rice and garnish with chopped fresh cilantro.