Lately, I have found myself making more curry inspired dishes. And that is because I have come to realize that both my son and hubby are so in love with the incredibly flavorful spices. I have adapted this chicken curry from my goat recipe. This version of the boneless chicken breast and using the olive oil as fat certainly speaks to a healthier plate. The Thai curry paste, I feel, is less intense than some of the powdered kinds of curry. The yogurt addition gave this dish a smooth texture and softens the overall curry taste. [I suppose you can substitute coconut milk for a much more creamy texture.]
It’s always a plus when my heritage collides with other cultures fusing all the deliciousness into one dish. I served this with my Fennel Basmati Rice, but it goes equally as well with roti or pita bread. I hope you will try this recipe and enjoy it as much as my family do. Happy Cooking!
Try this popular curry recipe: Shrimps & Vegetables in Coconut Curry Broth
Red Curry Yogurt Chicken
A great weeknight or weekend dinner recipe that is bursting with rich flavors.
Ingredients
- 3 1/2 pounds boneless chicken breasts (rinse and dry, optional) cut up into bite sized chunks
PRODUCE/HERBS:
- 1/2 pound baby gold potatoes or about 6 potatoes
- 1 large onion peeled, halved and sliced
- 5 – 6 scallions chopped/diced
- 6 cloves garlic crushed or finely minced (about 1 tablespoon)
- 1 tablespoon fresh thyme finely chopped if needed
LIQUID. DAIRY. OIL.
- 1/4 cup extra virgin olive oil
- 3/4 cup plain Greek yogurt
- 2 cups chicken bone broth or chicken broth
SPICES:
- 2 1/2 – 3 tablespoons Thai red curry paste
- 2 1/2 teaspoons sea salt (adjust for your diet)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (this can be optional)
Instructions
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Season the chicken breasts pieces with 2 teaspoons of the salt and 3/4 teaspoons of the freshly ground black pepper.
Note: I usually do this step first and set aside the chicken while I prepare the other ingredients.
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Heat the olive oil in a large saute pan over medium high heat.
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Brown the chicken pieces in two batches – filp once. Cook the chicken for about 2 minutes on each flat side, until lightly brown on both sides. Remove the chicken and set aside.
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Turn down the heat to medium. Add the onions and saute for 3 to 4 minutes.
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Add the spices, coriander, cumin, and cayenne pepper, if using. Mix to combine with onions and saute for about 1 to 2 minutes until very fragrant.
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Add the garlic, scallions and thyme. Sprinkle a pinch/dash of the remaining salt and pepper. Mix and cook about 1 to 2 minutes.
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Add the red curry paste, Mix with the onion spice mixture and cook about 1 to 2 minutes.
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Add the potatoes. Season with the remaining salt and pepper. Mix to coat with the curry mixture.
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Add the chicken with any juices that was released. Mix to combine with the potatoes.
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Add the yogurt. Mix to coat the chicken and potatoes.
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Add the chicken broth. Stir to incorporate with the chicken and potatoes.
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Bring to a boil. Cover and let simmer until the chicken is pull apart fork tender – about 45 minutes to 1 hour.
Note: I used very large breasts and cooked it for 1 hour. You can use medium or medium-low heat. Also, depending on how much curry gravy you want you can add more chicken broth or leave the heat on medium-low.
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Serve with your favorite side dish, like rice or roti or even pita bread.
Note: I usually serve this with my Fennel Basmati Rice (link in notes below)
Recipe Notes
You can substitute bone-in chicken.
I used Halal chicken breasts – they were very large. If using regular store bought chicken breasts cook the chicken less time (approximately 45 minutes to get it to fall apart tender).
Using the boneless/skinless chick breasts results in a non-greasy dish. Using olive oil is also healthier.  Try serving it with my popular Fennel Basmati Rice.
This looks so very tasty. Love the yogurt marinade. 🙂
Thanks Ronit. It was super tasty.