Chicken Yellow Curry

Last rice dish for a while, I promise.

This is my version of a curry. It’s not traditional by any stretch of the imagination. For example, I don’t bother roasting the spices before hand, but you certainly can. The vegetables I use tend to vary quite a bit, depending on what I have on hand. I start with the onion and pineapple, and build from there.

You can also leave out the chicken to make this into a vegetarian dish.

2 cups of water
1 cup jasmine rice
1 onion
1 small can sliced water chestnuts, drained
1 small can sliced bamboo shoots, drained
1 cup snow peas
1 cup julienne carrots
2 bok choy
1 pineapple, cut in bite sized chunks
1 bell pepper, in chunks
1 can coconut milk
2 chicken breast, cut in cubes
1 tbs peanut oil
curry spices, to taste.



1. In a pot, bring the water to a boil. Add the rice, drop the heat to low and cover.

2. In a large skillet, heat the peanut oil and add the onions. Cook with a small pinch of salt until some color is achieved on the onions.

3. Add the chicken and try to get some color on most of the cubes. Add black pepper on the chicken cubes.

4. Add the carrots. Don’t worry if the chicken is not fully cook at this stage, it will finish cooking as we add everything, and once we leave it to simmer.

5.  Add the water chestnuts and bamboo shots. Stir well and allow to get warm for a minute or so.

6. Add the rest of the vegetables. Mix well.

7. Add the coconut milk and mix well. It will not seem like enough liquid.  Resist the temptation to add anything else.

8. Add as much curry spices as you care for. I tend to use about 3 heaping teaspoons. Mix well to dissolve in the coconut milk and to coat all the other components.

9. Bring to a boil then add the pineapple.

10. Bring to a boil again then lower the heat to a simmer. Allow to simmer for about 2-5 minutes. The pineapple will soften and render juices. Stir once in a while so that everything incorporates.

11. Once the pineapple has heated through and the sauce thickened a bit, serve with the rice.


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