This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it’s served with toppings galore!
Today’s super-delicious recipe is brought to you by dear old Dad. I’m finally sharing his go-to curry recipe and I couldn’t be more excited. It’s not the typical Thai-style curry you order for takeout, instead it’s an Indian-Style Yellow Curry with an assortment of what we call in our household “da boys”…aka a bunch of tasty toppings that take a fairly simple, straightforward recipe completely over the top.
This Easy Indian-Style Yellow Curry is so easy, it’s almost comical how much flavor it has for so few ingredients involved. It’s totally achievable on any night of the week, and you can also easily control the spice so that even the pickiest of eaters in your household get excited about it.
Although this recipe has very few ingredients, the one that I highly recommend you pay close attention to is the type of curry powder you use. Our family favorite has always been this Sun Brand Madras Curry Powder, and I highly recommend that you invest in some yourself ASAP. Sure, you could use some other brand of curry powder, but I guarantee that this one does the trick and, trust me, my family doesn’t mess around when it comes to our go-to cooking ingredients.
Aside from the curry powder, the only ingredients you’ll need for the soup itself are coconut milk, a can of green chilies, onion, chicken and chicken broth. And, depending on how thick your coconut milk is, you may also need a “cheater’s roux” made simply of melted butter and flour.
Of course, there are also variations you can make depending on special dietary preferences. For example, use tofu and vegetable broth to make this dish vegetarian, or you can also omit the green chilies if you have some in your group who are averse to a lot of spice.
And no Easy Indian-Style Yellow Curry would be complete without an entire assortment of toppings! As I mentioned, in my family we refer to these as “da boys,” but I realize that may seem just plain odd to many of you. Here are just a few suggestions of different toppings to serve with your curry:
Chopped macadamia nuts
Chopped dried apricots
I can guarantee you will not go wrong with any of these, and you may even never resort to just “plain old” curry ever again.
We’re slowly getting into cooler weather here in Santa Barbara, so I’m looking forward to hunkering down with our new little one and enjoying all the comfort food dishes it’s been too hot to even think about for the past few months. This Easy Indian-Style Yellow Curry is definitely on my list of things to whip up as often as we can!
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This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it's served with toppings galore!
- 2 tablespoons olive oil
- 1 onion, diced
- 1 4-ounce can minced green chilies (optional)
- 3 small chicken breasts, cubed
- 1-2 teaspoons curry powder (or more to taste) This will all depend on how much spice you like!
- 4 cups chicken broth
- 1 14-ounce can coconut milk
- 4 tablespoons melted butter (optional)
- 4 tablespoons flour
- Assorted toppings such as chopped macadamia nuts, coconut flakes, raisins, mango chutney, crispy onions and chopped dried apricots
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and chilies and saute until fragrant, about 5 minutes.
Add the chicken and begin to brown it. Sprinkle on the curry powder and continue stirring until all sides of chicken are browned and curry powder is incorporated.
Pour in chicken broth and bring mixture to a boil, stirring occasionally. Once mixture has come to a boil, bring down to a simmer and add in the coconut milk.
At this point, you’ll have to make the call of whether you want to thicken up your curry or not. If you like it a bit creamier, whisk together the melted butter and flour in a small bowl and then stir it into the soup. If you’re happy with a thinner curry, leave it as is.
Place toppings in small bowls and set them out on the table for people to help themselves. Serve curry over cooked brown rice.