Yellow Curry Chicken

7 Jan

120

Homemade by Kathleen Heady

I made Yellow Curry for dinner the other night. I love this dish. It taste so good and my kids love it. Its a quick and can be made with any vegetables. Also yellow curry taste better the next day. It is also good to take to work as a curry salad served chilled. For this curry dish I decided to change things up a little bit. Normally I would use a whole stick of  butter which is 1/2 a cup but, I was running low on butter so I had to substitute with Olive Oil which honestly is way healthier however, the taste of butter with curry is so delicious.  Either way its up to you, you can make this recipe with 1/2 a stick of butter if you have it and skip the olive oil or use olive oil and a little bit of butter instead and it will come out tasting great either way. And, Let me know what you think or if you have any comments I’d love to hear from you. Was it delicious?

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Ingredients

4 oz Boneless Chicken

8 oz Onion

2 1/2 cups Carrot

6 oz Green Bell Pepper

2-4 oz. Cilantro

1 Green Jalepeno

1/2 Lime

2 tsp. Crushed Chili Powder

8 oz. Olive Oil

3 tbsp Butter

5 tsp. Yellow Curry

1/2 oz. Siracha Hot Chili

1/2 oz. Siracha Garlic Hot Chili

2 tsp Sugar

1/2 cup and  7 tsp. Flour

2 tsp. Sugar

1 tsp. Salt

5 1/2 cups Water

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What to Prep:

Blend Jalepenos, green Bell Peppers, Onions, Cilantro and Carrots. Next Chop Potatoes in small quarter or half size. Cut chicken into small thin slices stir-fry style. Mix Chili Sauce. Have flour and sugar ready to add and the let cooking begin. Have fun!

What to Serve with:

Rice or Green Leaf Lettuce and fresh Roma Tomatoes.

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Step 1:

Add Onion and Garlic with 2 tbsp of Olive Oil. Cook and stir fry on high heat for about 3 minutes or until golden. Then add chicken and 6 tbsp Olive Oil. Then stir fry on high/med heat for 5-7 min until almost done.

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Step 2:

Add Jalepeno, Chili Sauce, Green Bell Pepper to Chicken. Then stir fry on med/high heat for 2 minutes. Then squeeze 1/2 a lime over chicken.

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Step 3:

Add potatoes & Carrots. Stir fry for 2 minutes.

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Step 4:

Then add 5 1/2 cups water and 5 tsp yellow curry powder and mix.

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Step 5:

Add Coconut Milk and Mix.

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Step 6:

Add Flour and butter. Then Mix. Mix flour very good until completely dissolved and sauce will thicken when it simmers.

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Step 7:

Let Simmer on low heat for 5-10 minutes. Let cool and serve with rice.

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Enjoy.

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