If you're like most people, you've probably enjoyed the exotic flavors of curry dishes at your favorite Thai or Indian restaurant, but maybe have been hesitant to try cooking it at home. Or, maybe you just haven't found the recipe that tastes as good as your local spot.
Well, maybe the whole reason the powers that be declared January 9 National Curried Chicken Day is so that great Chefs like Cody Hickman from 360 Catering and Events in Fort Worth, Texas could break it all down and show you, step-by-step how to make your own delicious Chicken Curry Dish from scratch.
Thai Chicken Curry Recipe
16 oz Chicken Breast
3 Tbsp Thai Yellow Curry Paste
1 Tbsp Olive Oil
8 oz Chicken Stock
1/2 Onion Chopped
3 Small Red Potatoes
3 Chile Peppers, chopped with seeds
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth.
Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble 3 - 5 minutes.
Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.