Happy National Curried Chicken Day!
With cold weather sweeping across the USA, there’s no better time to enjoy some curried chicken than today! So, make your ingredients list, and hit play on the video above. Chef Cody Hickman will show you how to make a curried chicken dish that’s sure to become a family favorite!
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
Directions
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.
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