Easy Indian-Style Yellow Curry (with Toppings!)

5 from 2 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Indian

Servings: servings

Calories: 406kcal

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.