Yellow Chicken Curry Recipe

Yellow Chicken Curry (serves 4)


500g Chicken Breasts (4 medium)

1 Tbsp Yellow Curry Paste

1 tin coconut milk (can choose light option)

1 clove garlic

1 small onion

Vegetables of choice (I chose mangetout, baby corn & green beans)

1 tsp coconut oil

1.5 cups basmati rice (dry weight)


Chop onion and crush garlic before adding to a pan with coconut oil on medium-high heat.

Slice chicken and set aside. Prepare rice in a saucepan with boiling water and leave to cook.

Once onions are browned, add chicken and season with salt/pepper.

Mix curry paste in a bowl with some hot water until it becomes a lighter consistency.

Add curry paste to the pan and cook for 1-2 mins before adding coconut milk and vegetable.

Bring to the boil then allow to simmer and reduce slightly. (If you want a thicker curry, you can add some corn flour).

Serve with basmati rice & enjoy!

*If you are a wuss like me and can’t handle spice, simply add some natural yogurt to the curry once served and mix through.

Alana x 


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