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60 lines
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60 lines
2.0 KiB
Plaintext
---
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title: "Golden Curry Chicken"
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slug: "golden-curry-chicken"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "japanese"
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tags: ["japanese", "stew"]
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cookTime: 40
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prepTime: 10
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servings: 10
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author: "jake"
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description: "A variant of the Golden Curry Beef recipe, this version uses chicken instead of beef, and coconut cream instead of beef stock for a Thai curry flavor."
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featured: false
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display: true
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displayPhoto: ""
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---
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# Golden Curry Chicken
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A variant of the Golden Curry Beef recipe, this version uses chicken instead of beef, and coconut cream instead of beef stock for a Thai curry flavor.
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## Photos
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*Image Coming Soon*
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## Ingredients
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- 2 lbs chicken thigh fillets, cut into bite-sized pieces
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- 4 cups chicken stock, 1 additional as needed, or water
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- 1 large onion, chopped
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- 1 large red bell pepper, chopped
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- 3 carrots, chopped
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- 3 medium golden potatoes, chopped
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- 13 oz (1 can) coconut cream
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- 2 tablespoons vegetable oil
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- 1 carton S&B Golden Curry Mix
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## Instructions
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1. In a large saucepan, heat **vegetable oil** over medium heat. Add **chicken** and cook until browned.
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2. Add **onion**, **carrots**, **bell pepper**, and **potatoes**. Stir-fry for about 5 minutes until fragrant.
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3. Add **chicken stock** and the **golden curry mix**. Bring to a boil.
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4. Reduce heat and simmer for about 30 minutes, or until the chicken is tender/the sauce has thickened.
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5. Stir in **coconut cream** and simmer for an additional 5 minutes.
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6. Serve hot over rice.
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The coconut cream settles to the bottom of the can, make sure to re-mix it before using.
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## Notes
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### A different take on Golden Curry
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- The sweetness of the coconut cream makes this a very different dish than the normal way we make Curry Stew.
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### A Note on the Coconut Cream
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- The coconut cream settles to the bottom of the can, make sure to re-mix it before using.
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## References
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- Reference Recipe [HERE](https://www.recipetineats.com/golden-coconut-chicken-curry/)
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