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.
This yellow coconut curry chicken is my family's favorite curry recipe to make any time of the year. My personal preference has always been yellow curry, which is a milder curry, and this homemade yellow curry sauce is next level! Trust me when I say that the fresh aromatic spices simmering in the lusciously thick coconut milk will quickly draw you in. You can serve this delicious curry over a bed of rice or cauliflower rice for a healthier option.
Yellow Chicken Curry Ingredients
This yellow chicken curry recipe is made with a healthy homemade yellow curry coconut milk sauce, both gluten, and dairy-free. It's hearty comfort food with a healthy twist.
- Yellow Onion: The onion gives this sauce a great flavor and texture.
- Oil: You can use any oil you have on hand including, coconut oil, olive oil, avocado oil, or sesame seed oil.
- Boneless skinless chicken breasts or chicken thighs: Make sure to cut the chicken breast or chicken thighs into bite-sized pieces, or 1-inch chicken pieces.
- Coconut Milk: The sauce uses an entire can of coconut milk, not coconut cream. I prefer full-fat coconut milk, but depending on your preference you can also use light coconut milk.
- Arrowroot Powder: The arrowroot powder helps to thicken the coconut milk sauce.
- Curry Powder: My favorite yellow curry powder is by the brand, Simply Organics. It's a mixture of curry spices that includes coriander, turmeric powder, mustard seeds, cumin, fenugreek, paprika, cayenne pepper, cardamom, nutmeg, cinnamon, and cloves.
- Garlic Powder: The garlic powder helps enhance the curry sauce.
- Onion Powder: The onion powder helps bring out a beautiful onion flavor.
- Salt: Salt helps bring out all of the flavors.
- Black Pepper: Pepper brings a bit more spice to the sauce.
How to Make Yellow Chicken Curry
This yellow curry sauce has the best flavor! Simmered in a variety of spices and full fat coconut milk.
- 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.
Can I use yellow curry paste instead of curry powder?
In this yellow curry recipe, I use curry powder instead of curry paste. If you'd like to use curry paste, instead of curry paste, use 1 tablespoon of curry paste per teaspoon of curry powder. For milder curries, start with less than one tablespoon at a time.
What can I serve with yellow chicken curry?
Yellow chicken curry is best served over the top of white rice, such as basmati rice or jasmine rice, or for a healthier low carb option, try using cauliflower rice. Other sides that pair well include my delicious Rosemary Roasted Potatoes, Roasted Sweet Potatoes, or Roasted Kabocha.
What gives yellow curry its color?
Curry has a beautiful yellowish-orange color that comes primarily from the ingredient turmeric powder, which is found in the pre-made curry powder. You can also buy turmeric separately on its own. Turmeric has great anti-inflammatory properties.
Can you make yellow curry vegetarian?
Yes! Substitute chickpeas, sweet potatoes, or Yukon potatoes for the chicken, which makes a delicious vegetarian version of this dish.
Is yellow curry spicy?
Curries are usually spicy, depending on how much paste or powder you use, but this recipe uses curry powder which is more on the milder side.
For More Tasty Recipes, Check Out The Links Below
- Chicken Lettuce Wraps (Gluten and Dairy-Free)
- Orange Chicken (Gluten and Dairy-Free)
- Baked Chicken Thighs
- Roasted Kabocha Squash
- Rosemary Roasted Potatoes
- Roasted Sweet Potatoes
Yellow Chicken Curry
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
Isabelle says
This recipe was really good! I didn’t have arrowroot powder, so I substituted it with all-purpose flour, and it turned out great!
Rebecca Taig says
Hi Isabelle!
I'm so glad you liked this recipe.
Thank you for leaving a review.:)