Yellow Chicken Curry

This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and  other aromatics,  you’ll see why!

Chicken breast Onion Garlic Ginger Oil Yellow curry powder Turmeric Coconut milk Maple syrup Salt and pepper Cold water Cornstarch

Ingredients You Need

 Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally. Add yellow curry powder and turmeric


Saute spices for 30 seconds. Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.


 Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally. Add cornstarch slurry and stir until thickened.


Season with pepper to taste and serve over brown rice or quinoa.


Garnish with fresh cilantro if desired and enjoy!


Refrigerate in airtight container for 5 days. Freeze up to 3 months. Reheat by simmering on the stovetop.


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