Chicken in Yellow Curry Sauce Recipe
This chicken recipe is pretty easy to make as most of the sauces can be easily brought in the market. It is also very healthy as it has large portions of baby corns. It tastes great and children just love this chicken. It can be served as main course or as a snack what ever is your liking. It is made in just 2 Tbsp of olive oil so it doesn't have much fat in it. Since it is for 4 person so that comes to about half a Tbsp of oil per person which is very less for any kind of main dish in the dinner or lunch
To make spice paste:
1. Yellow Curry Paste: 6 Tbsp
2. Yogurt: Plain low fat 150 ml/ 5 fl oz.
3. Coriander / Cilantro: Fresh, handful, chopped.
4. Coriander / Cilantro: To Garnish.
5. Water: 425 ml / 14 fl oz.
6. Thai Basal Leaves: Fresh, handful shredded
7. Thai Basal Leaves: To Garnish.
For Stir Fry:
1. Chicken Breasts: 2, skinless and boneless.
2. Oil: 2 Tbsp, olive oil / vegetable oil / peanut oil.
3. Onions: 2 medium size cut in to wedges.
4. Baby corns: 180 grams / 6 oz.
5. Garlic cloves: 2
1. First of all make a spice paste, take a pan or a wok.
2. Stir fry the yellow curry paste for couple of minutes.
3. Now add yogurt, water, cilantro and Thai basal leaves.
4. Now add water and bring it to boil.
5. Turn heat to low and let it simmer for couple of minutes.
6. Now in another wok / pan heat oil.
7. Stir fry onions for a minute.
8. Add garlic and fry for another couple of minutes.
9. Add chicken in this and let it cook.
10. Cut the baby corn lengthwise in to two and add in the chicken mixture.
11. Stir fry for few minutes till chicken and baby corns are tender.
12. Now to chicken add the water with spice paste and bring to boil.
13. Reduce heat and simmer for couple of minutes.
14. Garnish with chopped coriander (cilantro) and shredded Thai basal leaves.
15. Serve hot.
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