MenuMagic - Personal Chef Software

Braised Chicken in Yellow Curry

Chicken pieces simmered in a Thai Yellow Curry Sauce. 

Submitted By: Caroline McAllister

• Servings: 6
• Course/Type: Entree
• Storage: Fresh Serve

Ingredients

2 tablespoon(s) canola oil
2 pound(s) chicken thighs or any combination of chicken pieces
3 tablespoon(s) or red curry paste plus 1 T curry powder
1 teaspoon(s) cumin, ground
1 teaspoon(s) coriander, ground
1 teaspoon(s) cinnamon
1 teaspoon(s) curry powder
1 1/2 cup(s) coconut milk unsweetened
2 1/2 cup(s) chicken broth, low-fat, reduced sodium
2 tablespoon(s) fish sauce nam pla
2 tablespoon(s) lime juice, fresh
2 teaspoon(s) sugar
1 tablespoon(s) brown sugar

Directions

In a Dutch oven or braising pan, heat oil over medium high heat. Brown chicken pieces in batches until golden brown on all sides. Remove chicken to a large bowl.
While chicken is browning, place cumin, coriander, cinnamon, and curry powder in a small skillet and toast over medium heat, stirring, until fragrant and lightly browned. Remove from heat.
Add curry paste to Dutch oven; cook and stir until fragrant and softened, about 2 minutes. Add toasted spices and chicken pieces (with juices) to pan. Add coconut milk and chicken broth, stirring to coat chicken.
Bring to a gentle boil, reduce heat and simmer 15-20 minutes or until chicken is tender and cooked through. Stir in fish sauce, lime juice and brown sugar; remove from heat.
Serve hot or warm.


From Quick and Easy Thai by Nancie McDermott.

Customer / Re-Heating Directions

Thaw overnight in refrigerator. Heat in microwave at medium power 2-3 minutes or until hot throughout.