Recipe: Yellow Curry with Chicken & Vegetables
Author: Allie, Hamama Happiness Team Member
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Makes: 4-6 servings
Looking for a comforting meal on these chilly nights? This yellow curry with chicken and vegetables served over rice is so warming and satisfying! Silky coconut milk and vibrantly colored spices coat a delicious mix of chicken and vegetables. Serve over rice with fresh microgreens and cilantro for the perfect flavor combo!
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Ingredients:
- 1 tablespoon coconut [or olive] oil
- 1 small yellow onion, large dice
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (I use rotisserie chicken in a pinch!)
- 1 cup of golden yukon potatoes, cut into half discs or diced
- 2 14-ounce cans of full-fat coconut milk
- 1/4 cup water or chicken broth (to thin the sauce if desired)
- 1 can of garbanzo beans [chickpeas]
- 1 cup of broccoli florets
- 1 cup of cauliflower florets
- 1 cup of carrots, sliced
- 3 cloves of garlic, crushed
- 1 can of baby corn
- About 5-6 Tbsp of your favorite yellow curry seasoning, to taste [typically a blend of ground cumin, coriander, turmeric, ginger, mustard powder, cayenne pepper, black pepper, cinnamon, salt, fenugreek]. More or less to taste
- cilantro, green onions, microgreens, sriracha and rice for serving