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Yellow chicken curry

Yellow chicken curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Yellow chicken curry
  • 5 desiree potatoes, peeled, quartered
  • 1 tablespoon vegetable oil
  • 1 large onion, cut into thin wedges
  • 1kg chicken thigh fillets, chopped
  • 2 tablespoons yellow curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 400ml coconut milk
  • Adjat sauce
  • ¼ cup white sugar
  • ¼ cup water
  • 1 small Lebanese cucumber, peeled, seeds removed and finely chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon roasted peanuts, chopped
  • 1 small red chilli, seeds removed, finely chopped
  1. Step 1:
  2. Boil potatoes in a saucepan of water until tender. Drain and rinse in cold water.
  3. Step 2:
  4. Heat oil in a large saucepan or wok over medium-high. Add onion and cook for 3 to 4 minutes or until tender. Add chicken and cook until brown.
  5. Step 3:
  6. Add potatoes, curry paste, brown sugar, fish sauce and coconut milk to pan. Stir until well-combined. Bring to the boil, reduce heat and simmer for 30 minutes. Serve with Adjat sauce.
  7. Step 4:
  8. To make Adjat sauce: Stir sugar with water over a low heat until sugar is dissolved. Bring to the boil, reduce heat and simmer for 3 minutes. Remove from heat, pour into a bowl and cool. Add remaining ingredients. Mix well.
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