Delaney and I met at a house party through a mutual friend. It was a party I didn’t even want to go to as I was terribly sick that day, and I never get sick! But, my friend had dragged me with her anyways. As soon as I met Delaney, I talked to him all night. He asked for my number, and the next day we had our first date.
When he took me to a Thai restaurant – that was actually really good, I knew he was a keeper. I grew up eating Thai food on the regular. We actually never had Chinese food not even once the entire time I lived in Chicago, it was always just Thai food. Once we moved to Michigan and there was no good Thai food (according to my mom), then Chinese food made it to our rotation. There was this amazing Thai restaurant that was close to our house in Beverly, and I have vivid memories of picking up food in the back alley. But it was the best Thai food! So, I am very picky with my Thai food.
On our first date, Delaney got Yellow Curry Chicken and I got Chicken Satay. And this is basically what we get every single time we go to Thai food – anywhere. We used to make Chicken Satay all the time when we lived in Huntington Beach. But, we always wondered how to make Yellow Curry Chicken. And, I am still working on my recipe for Chicken Satay, because I had an amazing one and then lost it when we moved out of HB (it was written down in a recipe box, terrible mistake, and I’ve been trying to remember what was in it to re-create it, haha!).
But, recently I was working with Kettle & Fire for some photography, and so we had a lot of their products. And they have a Coconut Curry Bone Broth. So, I decided to make our own Yellow Curry Chicken with it. Whenever we have clients that send us product for shooting, I get really excited when it’s actually stuff I want to use or eat afterwards! Their ingredients are organic and their stuff is really good! Plus it has lots of health benefits, and if you don’t like drinking bone broth on its own, then making this curry is the next best thing! So I am going to show you how to make Yellow Curry Chicken.
This is a very easy recipe to make as it just cooks in your Dutch oven over the stovetop while you are free to do other things. I use my Milo Dutch Oven for this recipe. It’s a 5.5 quart size, so that is a very good amount of food! Since it’s just Delaney and me, we have leftovers for days, which is amazing. But, if you are having a dinner party or have a large family, this recipe is perfect for serving a group. So, let me show you how to make Yellow Curry Chicken! Let’s do this.
Tips for Making the Best Yellow Curry Chicken
• I used my Milo Dutch Oven for this recipe. It’s a 5.5 quart size, so this makes a lot of curry guys! Leftovers for days, which is always amazing. If you don’t have a Dutch oven you can also use a pot with a lid or you can even do this in a slow cooker. But, I would highly recommend this Milo Dutch Oven.
• I used chicken thighs, but you can also use breasts if you prefer. I chose thighs here as they are more fatty and therefore have more flavor.
• The traditional Yellow Curry Chicken we get at our favorite Thai spot has potatoes, carrots, and broccoli. But, I also added mushrooms here for a little extra veggies. You can add in whatever else you like, or sub out veggies for ones you prefer.
• I serve this with white rice, as that is traditional. And, Delaney being from Maui and me being from the Midwest – white rice is just the best rice! We both grew up eating it, we both love it, and it’s just what we eat. If you want to do brown rice or quinoa you can do that instead!
Yellow Curry Chicken
Makes 6 to 8 servings
1 to 2 cups cooked organic white rice, for serving
2 tablespoons organic coconut oil
3 organic garlic cloves, minced
1/2 organic yellow onion
3 pounds organic thicken thighs, cut into 1 to 2-inch cubes
1 can organic coconut cream
1 carton Coconut Curry Bone Broth
1 cup organic coconut milk
1 1/2 pounds organic Russet potatoes, cut into 1-inch cubes
1 tablespoon organic fresh grated ginger
1 teaspoon organic curry powder
1/2 teaspoon organic turmeric
1/4 teaspoon organic cumin
4 organic large carrots, sliced
8 ounces organic broccoli
Salt and pepper to taste
1 organic lime
In a 5.5-quart dutch oven over medium heat, add the coconut oil and garlic. Once coconut oil has melted, add the yellow onion and sauté until the onions are translucent and fragrant, about 5 minutes.
Then, add the chicken, and lightly brown on each side.
Then add the coconut cream, coconut curry bone broth, coconut milk, potatoes, fresh ginger, curry powder, turmeric, and cumin. Simmer for 20 to 30 minutes, until the potatoes feel soft but not done.
Last, add the carrots and broccoli and simmer for 20 to 30 more minutes until veggies are cooked to your liking. Add salt and pepper to taste, along with a squirt of lime juice.
Serve over white rice.
High Altitude — Follow the recipe as noted.