Yellow Curry Chicken with
This sunny yellow curry
practically cooks itself, and its pleasing flavor blossoms even
more the day after it is made. It is terrific with shrimp as well
as with chicken. Stir in the shrimp at the end when the potatoes
are tender, and cook only until the shrimp turn pink and are
cooked through. Serve with a big bowl of rice, or couscous, or
noodles, and slice up a cucumber or two for cool contrast as you
savor your curry.
2 3/4 cups unsweetened
3 tablespoons yellow curry
paste, or three tablespoons curry powder, hot or mild
6 boneless chicken thighs,
or about 1 pound boneless chicken breast, cut in big, bite-sized
2 cups chicken broth or
2 medium potatoes, peeled
and cut into big, bite-sized chunks (about 1 1/2 cups)
1 medium onion, cut
lengthwise into thick wedges (about 1 cup)
2 tablespoons fish sauce,
or 1 teaspoon salt
1 tablespoon palm sugar or
In a medium saucepan or
heavy skillet, bring 1 cup of the coconut milk to a gentle boil
over medium-high heat. Cook for 2 to 3 minutes, until it begins to
thicken and becomes fragrant. Add the curry paste or curry powder,
and cook 2 to 3 minutes, pressing and stirring to dissolve it into
the coconut milk. Add the chicken and cook another minute or two,
tossing to coat it with the sauce.
Add the remaining 1 3/4 cups
coconut milk, the chicken broth, the potatoes, onion, fish sauce
or salt, and palm sugar or brown sugar, and bring to a boil.
Reduce heat to maintain a lively simmer and cook, stirring now and
then, until the chicken is cooked and the potatoes are tender but
still firm, 6 to 8 minutes.
Remove from the heat and
serve hot or warm.
Serves 6 to 8