Yellow Chicken Curry is loaded with tender chicken, buttery potatoes, and a creamy coconut curry sauce. Easy to make and packed with flavor!

Yellow Chicken Curry in a skillet, topped with freshly chopped cilantro.
chelsea

author’s note

My Favorite Curry of All Time!

I love a good curry, and that’s probably no surprise if you’ve been following me for a while! I make curry at least once a week, and my whole family loves it. This Coconut Chicken Curry is one of my most popular recipes and a regular at our house!

But as much as I love that recipe, this Yellow Chicken Curry might just be my all-time favorite. And it all comes down to the yellow curry paste. I LOVE the flavor! It’s warm, slightly sweet, earthy, and just so comforting.

And yes, I know making curry paste from scratch can give you incredible flavor, but as a busy mom, I’m all about getting as much flavor as possible without spending hours (that I don’t currently have) in the kitchen. That’s exactly what I love about this recipe. It tastes like you’ve put so much more time into it than you actually have, and it’s totally doable on a weeknight!

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All the ingredients in this recipe prepped out for easy assembly including the stock, onions, cilantro, curry paste, coconut milk, coconut oil, spices, garlic, ginger, lime, chicken, potatoes, and sugar.

How To Make Yellow Chicken Curry

  1. Prep: Dice onion, garlic and ginger, cut potatoes and chicken into bite-sized pieces.
  2. Start curry: Sauté onion, garlic, and ginger in oil. Add seasonings. Stir in potatoes.
  3. Simmer: Add coconut milk and stock. Simmer until potatoes are tender.
  4. Cook chicken: Toss chicken with cornstarch and seasoning. Sear in a pan, then add to curry to finish cooking.
  5. Finish: Stir in sugar, cilantro, lime juice, and fish sauce (if using). Enjoy!

Featured Comment

I absolutely LOVE this curry! It’s now a requested favorite at my home. It’s flavorful, simple and filling. I didn’t change a thing. It’s absolutely perfect and I’m so happy I found it. Thank you!

– Mary
42 More Reviews
The chicken tossed with the spices and then cooked in a skillet for this yellow chicken curry.

What Is Yellow Curry Paste?

The true star of this recipe is yellow curry paste. The paste has ginger, garlic, curry powder, turmeric, cilantro, lemongrass, cumin, and dried red chiles, which combine to deliver a flavor-packed (and spicy) sauce. 

It can, however, be difficult to find. I’d recommend calling your store in advance to see if they carry it. You can also make your own, or order if from Amazon.

I’ve tried just about every brand at this point, and Maesri yellow curry paste is hands down my favorite. Not sponsored, just a big fan! 🙂

Quick Tip

The turmeric in curry is brilliantly yellow. To keep storage containers from turning equally brilliant, use glass, ceramic or disposable material for leftovers!

Freezing The Leftover Yellow Curry Paste

If you get a big container of yellow curry paste, you’ll probably want to freeze the leftovers if you aren’t making yellow chicken curry every night (and if you are, I don’t blame you!). 

To freeze leftover curry paste, drop small spoonfuls onto a parchment-lined tray and freeze until solid. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw individual portions overnight in the fridge as needed.

The aromatics being toasted and then potatoes added and stock and coconut milk added to the skillet.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days.

The yellow chicken curry will thicken as it sits, so add a splash of chicken stock, coconut milk, or water when reheating. Warm gently on the stovetop. This recipe is great for meal prep because the flavors get even better after a day in the fridge.

Quick Tip

One thing to know: This curry can be spicy! When making it for my kids, I use just 1 tablespoon of curry paste. When it’s just my husband & me, I add more. You’ll get a little less curry flavor with less paste, but I genuinely love this recipe even with just 1 tablespoon!

Serve This Dish With:

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4.89 from 18 votes
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Yellow Chicken Curry

By Chelsea Lords
Yellow Chicken Curry makes weeknight dinner easy with tender chicken, creamy potatoes, and a flavorful coconut curry sauce!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

Video

Equipment

  • 2 Large skillets

Ingredients

  • 3 tablespoons coconut oil divided
  • 1/2 cup finely diced yellow onion 1/2 medium onion
  • 1 tablespoon finely minced garlic 3 cloves
  • 1 tablespoon finely minced ginger from a 1 and 1/2-inch piece
  • 2 teaspoons yellow curry powder divided
  • 1 tablespoon up to 4 tablespoons yellow curry paste see note 1
  • 2 teaspoons ground coriander
  • 1 pound baby gold potatoes
  • 1 (13.6-ounce) can full-fat coconut milk lite not recommended
  • 1 cup chicken stock
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1/2 teaspoon cornstarch
  • Salt and pepper
  • 1-1/2 teaspoons granulated sugar
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon lime juice
  • 2 up to 3 teaspoons soy sauce optional
  • Cooked basmati rice to serve with, see note 2
  • Naan to serve with, see note 3

Instructions 

  • Finely dice onion and mince garlic & ginger. (I like to peel ginger with a spoon or vegetable peeler first.) Cut potatoes into 1/2-inch pieces so they cook evenly.
  • Heat 2 tablespoons coconut oil in a large, deep pan over medium-high heat. Add onion and sauté for 3–5 minutes, until golden. Add garlic & ginger and stir for 30 seconds. Reduce heat and add 1-1/2 teaspoons curry powder, curry paste, and coriander. Stir frequently for 2–3 minutes, until fragrant. Add potatoes and stir for 1 minute to coat in the spices.
  • Pour in coconut milk & chicken stock, scraping up any browned bits from the bottom of the pan. Press potatoes into the liquid and bring to a steady simmer over medium heat (bubbling around the edges, but not rapidly boiling). Cook uncovered for 20–30 minutes, stirring occasionally, until potatoes are fork-tender and sauce has thickened. Mine usually takes 20–25 minutes. If sauce reduces before potatoes are tender, lower heat slightly and add a splash of chicken stock. If potatoes are cooking slowly and sauce isn't reducing, increase heat slightly.
  • Meanwhile, cut chicken into 1-inch pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt & 1/4 teaspoon pepper. Heat remaining 1 tablespoon coconut oil in a separate pan over medium-high heat. Add chicken and cook for 4–7 minutes, stirring only occasionally to allow some browning, until nearly cooked through. Avoid overcooking, since chicken will finish cooking in the curry. Add chicken to the curry and simmer for 1–2 minutes, or until fully cooked (165°F). Stir in sugar, cilantro, & lime juice adjusting amounts to taste. Add soy sauce if desired, starting with 2 teaspoons and adjusting to taste.
  • Remove curry from heat. Taste and adjust seasonings, adding more salt & pepper if needed. Serve over warm rice with naan on the side. Both help balance the heat from the curry!
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Yellow curry paste can be tricky to find in grocery stores, so I usually order mine on Amazon. I love Maesri yellow curry paste, but Mae Ploy Yellow Curry Paste is another great option. Flavor & heat vary quite a bit by brand. Start with 1 tablespoon for a milder curry (full-fat coconut milk helps balance the heat) or use up to 4 tablespoons for a much spicier version. Start small since you can always add more!
Note 2: To cook basmati rice: Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for about 10 minutes, then taste the rice to make sure it is tender. Drain well and return the rice to the dry pot. Cover and let steam until ready to serve.
Note 3: To warm naan, heat a dry skillet over medium-high heat. Add naan and cook for 30–60 seconds per side, until warm and lightly charred. Wrap in a towel to keep warm. Alternatively, warm naan in a toaster or microwave covered with a damp towel.
Storage: To freeze leftover curry paste, drop small spoonfuls onto a parchment-lined tray and freeze until solid. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw individual portions overnight in the fridge as needed.
Leftovers: Store curry in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop, adding a splash of chicken stock if needed. Store rice separately.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 30g | Protein: 31g | Fat: 36g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 489mg | Potassium: 1298mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2453IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.89 from 18 votes (2 ratings without comment)

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42 Comments

  1. Jenn B says:

    5 stars
    Absolutely delicious as-is. Thank you Chelsea!!!

    Reply
    1. Chelsea says:

      Yay! I’m so thrilled this was a hit! Thanks Jenn!

      Reply
  2. J says:

    Can this be done in a slow cooker

    Reply
    1. Chelsea says:

      Hey J, I haven’t tested this in the crockpot yet, so I can’t give you exact instructions. I’ll add it to my list of things to test and get back to you!

      Reply