Yellow Curry Chicken with Potatoes
Creamy, aromatic Peruvian ají amarillo curry with tender chicken and potatoes. A comforting, vibrant main dish that balances heat with rich, earthy spices.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 lb yellow potatoes
- 3 whole ají amarillo peppers
- 1 medium red onion
- 4 whole garlic cloves
- 1 tbsp fresh ginger
- 2 cup chicken broth
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro
Instructions
- 1
Seed the ají amarillo peppers and place them in a bowl with hot water to soak for 10 minutes until softened. This rehydrates the dried peppers and makes them easier to blend into a smooth paste.
- 2
Drain the softened peppers and transfer them to a blender along with the garlic cloves, fresh ginger, and 0.5 cup of the chicken broth. Blend until completely smooth, about 1 minute, to create a vibrant yellow curry paste.
- 3
Peel and cut the yellow potatoes into 1-inch cubes. Cut the chicken breasts into 1.5-inch chunks and dice the red onion into bite-sized pieces.
- 4
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add the diced red onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
- 5
Add the yellow curry paste to the pot and stir constantly for 1-2 minutes until fragrant and the oil begins to separate around the edges. The mixture should darken slightly and smell deeply aromatic.
- 6
Add the chicken pieces to the pot and stir well to coat thoroughly with the curry paste. Cook for 2-3 minutes over medium-high heat, stirring frequently, until the chicken is lightly golden on the surface.
- 7
Add the cubed potatoes and the remaining 1.5 cups of chicken broth to the pot. Stir in the cumin, salt, and black pepper, then bring the mixture to a boil over medium-high heat.
- 8
Once boiling, reduce the heat to medium and simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through (internal temperature 165°F). The broth should reduce slightly and the curry should thicken naturally.
- 9
Taste the curry and adjust seasoning with additional salt or pepper if needed. Stir in the fresh cilantro just before serving, reserving some for garnish.
Tools you’ll need
- Blender
- Large heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Meat thermometer
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