Editor's note:
The recipe and introductory text below are excerpted from Grace Young's bookThe Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
A high-quality curry is key to this recipe's success. I prefer curry paste, which I think has greater depth of flavor than curry powder. Be sure to stir the coconut milk in the can; the cream always floats to the top.
Ingredients
Serves 4 as part of a multicourse meal
Step 1
1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
Step 2
2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
Step 3
3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.
•For this recipe, you can use any combination of split chicken breasts, legs, thighs, and wings. Be sure to trim away excess fat. If you cook the chicken directly from the refrigerator, allow extra braising time for it to reach the proper doneness.
•Yellow curry paste, a popular ingredient in Cantonese cooking, is a spicy blend of turmeric, ginger, peppercorns, cumin, coriander, cinnamon, and cloves. Look for it in jars in Asian markets, and be sure to cook it only until just fragrant. (If using curry powder instead of paste, be extra vigilant to avoid burning. If the pan begins to smoke, remove it from the heat immediately.)
•Click here for a recipe for homemade chicken stock from Gourmet. If you'd rather buy it, Young recommends the organic brand Pacific, sold in cartons.
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Reviews (20)
Back to TopThis is easy to make and tasty. I will be making it again.
aliciagny
Florida
8/11/2016
great easy to make!
lborenstein
Charleston
10/7/2013
Pairs well with Tuscan Kale Slaw (another Epicurious recipe) and fresh yellow summer squash from the garden, sauteed until brown in olive oil, salt and pepper to taste.
DiaBelo
Marshfield, MA
8/12/2013
Loved it! We used shrimp instead of chicken, and added frozen peas when we added the other vegetables to the pan. We also used a skillet instead of the wok. We used "A Taste of Thai" yellow curry paste which we found at Harris Teeter, and served with brown rice and naan. Great flavor. We loved it and will definitely make it again!
CookinGreenvilleNC
Greenville, NC
10/28/2012
Made as written except added carrots. Whole family loved it.
xyz1232
11/29/2011
I used this recipe as a base and it turned out awesome!!! My hubby whom doesn't even care for chicken curry devoured it! What I did differently was I didn't use potatoes and served it over jasmine rice instead, I used about a section and 1/4 of the golden curry sauce mix that comes in like a cake form, I added a few sliced sweet peppers used an entire small can of chicken broth 1/2 can of coconut milk added a couple dashes of ground ginger and about 2 tbsp of clover honey and added a bag of sugar snap peas.My 2 year old son devoured it too even though it had a kick from the white pepper. this is going to be a regular thing on the family menu!!!
racheyrox77
MN
7/12/2011
This is my very first curry and I loved it! One pan makes for easy clean up, and the chicken was incredibly flavorful. I couldn't find a yellow curry paste so I went with Patak's Hot Curry Paste. Keep in mind, even with 3 heaping table spoons, it wasn't very spicy. You may need to add more heat with chili peppers. I love the creamy texture of curry so next time I think I will add the full can of coconut milk. My next step is to make my own curry paste, any suggestions? This dish got rave reviews from the family, they all thought the house smelled like an Indian restaurant! Pair with naan and rice and you've got an incredibly delicious restaurant quality meal at home!
zaeviltwin
Hayward, CA
5/25/2011
This is incredibly delicious. I made it exactly as the recipe stated, which is not my habit, and it was fabulous. I will cook this again.
nmayer
Portland, Oregon
12/6/2010
This is a 10! OMG I steamed basmati brown rice and the house smell like a Thai restaurant. What a combination.
angelainsf
SF
11/6/2010
一个建议的咖喱粉versions lacking in flavor: blend your own curry powder mix or buy a better brand of curry powder. Also, from your curry powder blend, make your own curry paste prior to cooking this dish. Curry powder added to a dish while cooking never fully develops curry flavor.
Anonymous
10/12/2009
This dish is fantastic! I used boneless/skinless chicken thighs, more shallots because I had them, and Patak's Garam Masala Curry Paste. Also a little extra chicken broth to soften the potatoes. If it's too hot for them, I may end up adding a little more coconut milk so the kids can eat it too.
chikinpie
Corvallis, Oregon
8/31/2009
This was tasty and easy! Some of the reviews say the result is too bland. I can't disagee more. I think the difference might be that I used curry PASTE. And chose the hot variety. It was almost too spicey...just kidding, that's impossible for my family. Stay away from the curry powder. It does not have enough flavor. I would omit the extra salt next time however. Not needed when you have the chicken broth and the curry paste.
swinant
Philadephia, PA
8/16/2009
Simple. Classic. Delicious. I'm making this again tonight.
Anonymous
Michigan
4/6/2009
i think one thing to note is that curry powder itself is rather bland.
PrincessSpainy
3/9/2009
Quite bland. admittedly, we added more liquid which probably diluted the curry, but still not worth making again...
Anonymous
Altadena, CA
1/13/2009
