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...


Chicken boneless
1/2 lb
Turmeric powder
1/2 tsp+1/2 tblsp
Red chilli powder
1/2 tsp
as needed
    Thai red chillies
     4 or 5
Shallots/Red onion
Oilas needed
Ginger2 inch
Garlic5 or 6 cloves
Roasted coriander1/2 tsp
Lemon grass paste2 tsp
Sambar powder1 tsp
Cilantro leaves 
1/8 cup
Coconut paste
1/2 cup


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...

Give it a boil and Cook till it reaches desired consistency...

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