Chicken in Yellow Curry

The posts are few and far between now - but I wanted to get this recipe on the blog since it is delicious and nutritious!  My teammate was asking me how to make it, and it inspired me to write on the blog a bit more.  Since I began teaching third grade this past December, my mind has been thinking more about my students than about my stomach.  With that said, teaching also reminds me how much I love writing, and so I wanted to try to keep blogging if at all possible!  So hopefully I can try to find time to do so!

This Chicken in Yellow Curry comes from The World Kitchen from Williams-Sonoma with some slight alterations made by yours truly.  It is a FANTASTIC cookbook and I use it more often than the other recipe books that decorate the counter in my kitchen.  It has authentic cuisine from countries around the world, and I have yet to dislike a meal that I made from this cookbook.

If you enjoy curry, give this one a try!  If you aren't sure about curry, try it anyway.  :)

This is great to make on a Sunday when you may have more time to cook.  Plan ahead because the mixture simmers for an hour, but it is well worth it!  This also makes great leftovers for the week.  Next time I may add some green pepper to give it some color because it is pretty yellow, as the name suggests!  Maybe I should have served it in a different color bowl...


Chicken in Yellow Curry
Ingredients:

• 3 T canola oil
• 3 lb. Chicken Thighs - I used boneless / skinless
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 T curry powder
• 1 T dark brown sugar
• 1 t red pepper flakes
• 1/2 t black pepper
• 2 t lemongrass (the easiest is using the kind from a squeeze tube); otherwise, 2 stalks chopped
• 1 inch fresh ginger, minced (if you want large pieces of ginger, slice instead)
• 1 C chicken broth
• 1 can lite coconut milk
• 2 T fish sauce
• 3 carrots cut in 1 inch pieces
• 1 med. sweet potato, peeled and cubed
• 3 T basil (optional, but it adds some color)!
• Wild, brown, or basmati rice

Directions

1. Warm the oil in a dutch oven over med-high heat and brown chicken  in batches (about 4 minutes each side). Once browned, remove from pan and set aside on a plate.
2. Once chicken is browned, at shallots and garlic to drippings in dutch oven and saute 30 seconds to 1 minute.  Then add curry, sugar, red pepper, black pepper, lemongrass and ginger.  Mix together and saute for about 30 seconds.
3. Add chicken broth to the pot and deglaze the pan.  You may need to scrape the bottom with a wooden spoon!
4. Stir in the coconut milk and fish sauce.
5. Bring to a boil.
6. Add the chicken thighs, carrots and sweet potato back into the coconut milk mixture.  Make sure to push the chicken and veggies down into the liquid with a spoon so they are covered.
7. Partially cover and cook over low heat for about 1 hour.  Chicken should be cooked through and tender, veggies should be soft.
8. Meanwhile, cook the rice.
9. Spoon rice into bowls, and scoop chicken curry mixture on top.  Garnish with basil and serve warm.

Bon Appetit!