Yellow Chicken Curry

This yellow chicken curry recipe is easy to make in under 45 minutes! Made with a variety of spices to create a healthy homemade yellow curry sauce, both gluten-free and dairy-free.

Course Main Course

Cuisine Indian, Japanese

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 302kcal

Author Rebecca Taig

Ingredients

1 pound boneless, skinless chicken breast
1 medium onion, chopped
1 tablespoon arrowroot powder
1 can coconut milk lite or full-fat
2 tablespoons oil
2-3 tablespoons curry powder adjust to liking
1 teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt adjust to liking
¼ teaspoon pepper

Instructions

Dice the chicken into small cubes, then add the chicken with a tablespoon of oil to a large skillet. On medium-high heat, brown the chicken until cooked through, about 8-10 minutes, or until it reaches an internal temperature of 165°F.
Transfer the cooked chicken to a small bowl and set it aside. Return the skillet back to the burner.
Chop and dice the yellow onion, then add it to the skillet with another tablespoon of oil. Cook on medium heat for 5-8 minutes, until softened. Stir intermittently.
Turn the heat to high and add the arrowroot powder to the pan, completely coating the onions. Quickly add the can of coconut milk to the skillet, bringing it to a boil. Continue to stir to avoid the onions from burning on the bottom of the pan. When the coconut milk begins to boil, reduce the heat to low-medium, and stir in the spices. Allow the sauce to simmer for 5-10 minutes until thickened.
Once the curry reaches optimal thickness, turn off the heat and add the cooked chicken to the sauce, mixing until fully coated.
Serve over a bed of rice. Garnish with cilantro or lime zest.
Store the curry in an airtight container in the refrigerator for up to 4 days

Nutrition