Thai Yellow Curry Chicken

This Thai Yellow Curry Recipe is a classic chicken curry dish you'll want to make again and again. Here I've made it in a traditional way using chicken pieces and potatoes. Adding the taste of tomato is my own idea - I just find it adds that extra bit of flavor that would be missing otherwise. The curry sauce is made completely from scratch - no curry paste or powder involved! But it's still very easy to make. Use your food processor or blender, and you can have this curry whipped up and in the oven in 20 just minutes. Then let it bake for an hour while you get on with other things. So easy, so delicious!

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: SERVES 3-4

Ingredients:

• 6-8 chicken drumsticks OR other chicken pieces (remove skin if you prefer a lower fat dish)
• 2-3 potatotes, chopped into small chunks
• 1 cup cherry tomatoes, OR 1-2 medium-sized tomatoes, sliced into wedges
• 1 cup good-quality chicken stock
• handful fresh coriander
• CURRY SAUCE:
• 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian food stores), OR substitute 1 Tbsp. lemon juice
• 4 cloves garlic
• 1 thumb-size piece galangal, ginger, or Thai ginger, sliced thinly
• 1 shallot OR 1/4 cup purple onion
• 1 yellow or red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (from the spice aisle)
• 1/2 tsp. chili powder (North American type)
• 3/4 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. cinnamon
• 1/3 tsp. white pepper (available in the spice section)
• 3/4 tsp. shrimp paste (available by the jar at Asian stores)
• 2 Tbsp. fish sauce
• 1 Tbsp. lime juice
• 2 Tbsp. sugar
• 1 Tbsp. ketchup, OR substitute 1 Tbsp. tomato paste + 1/2 tsp. sugar
• 3/4 can coconut milk (reserve remaining 1/4 can for serving)

Preparation:

1. Preheat oven to 375 degrees.
2. Place all Curry Sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
3. Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine.
4. Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 degrees for 45 minutes. Remove from oven and add tomatoes, then cover and return to oven for 15-20 more minutes.
5. Remove from oven and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
6. Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
7. Top with a handful of lightly-chopped coriander, serve with rice, and ENJOY!

A Few Notes About Cooking this Curry: One of the reviewers of this recipe noted that his potatoes didn't cook - this is because he probably put the tomatoes in with them at the beginning. Tomatoes have a specific acid that prevents potato starch from breaking down, so be sure to add them near the end, 15 minutes or so before serving.

Most Thais do not own ovens, so everything is done on the stovetop. If you prefer, you can simmer this curry in a wok or deep frying pan, but I often find it easier to use my oven and the resulting taste is the same. If using the stovetop method, it's better to use slices or chunks of chicken rather than whole pieces, otherwise you'll end up standing over the stove and doing lots of stirring.