Praba's yummy experiments: Thai Yellow Chicken Curry

Monday, June 22, 2015

Thai Yellow Chicken Curry

Thai yellow chicken curry is a thing which I wanted to try for long time...It really suits our Indian tastebuds...I saw this recipe here and wanted to try immediately...I have changed it a little bit to suit our taste..One time even I tried it with lemon grass substitute..It is so creamy, luscious and a mild taste which is very soothing...And needless to say it's very bright and refreshing too..You can add potatoes too with chicken as in the original recipe...must be more delicious..Vegetarians can try just with potatoes too...Do try and enjoy this creamy delish...

Ingredients

Ingredient	Measurement
Chicken boneless	1/2 lb
Turmeric powder	1/2 tsp+1/2 tblsp
Red chilli powder	1/2 tsp
Salt	as needed
Thai red chillies	4 or 5
Shallots/Red onion	1
Oil	as needed
Ginger	2 inch
Garlic	5 or 6 cloves
Roasted coriander	1/2 tsp
Lemon grass paste	2 tsp
Sambar powder	1 tsp
Cilantro leaves	1/8 cup
Coconut paste	1/2 cup

Method

Clean the chicken pieces and marinate it with turmeric, salt and red chilli powder...Let it marinate for 15 to 30 minutes and shallow fry in oil..

Soak the dry red chillies(thai chillies) in warm water for 10 to 15 minutes...Preheat oven to 350 F..Cover onion, garlic and ginger in foil and bake for 15 to 20 minutes...Alternatively we can saute them in little oil...take care not to burn...

Take onion, ginger, garlic, chillies, cilantro leaves, roasted coriander,lemon grass paste,turmeric powder,little sambar powder in a mixer...If you don't have lemon grass paste in hand, you can substitute with little lemon juice and little zest of lemon...

Make it as a fine paste...In a kadai, heat little oil and saute the sliced onion...

After onion become translucent, add the chicken and the curry paste..Let it cook for about 5 to 10 minutes, till all raw flavor is gone and oil oozes on sides...Add the ground coconut paste...