Yul Brynner's Chicken Yellow Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Decide if you'd like to keep the skin on the chicken. If not, remove it. Then cut each chicken thigh through the bone in half; arrange in a single layer in a large sauté pan.

Step 2

Peel the onions. Halve them lengthwise. Put the onion halves, cut side down, on the chopping board and cut them lengthwise again into 1-inch slices. Scatter them on top of the chicken.

Step 3

Combine the ground turmeric, ground cinnamon, ground coriander, minced garlic, and dried chilies with 2 cups of the diluted coconut milk; pour the mixture over the chicken and onions. Throw in the bay leaves and cinnamon sticks. Add the fish sauce.

Step 4

Put the pan over medium-high heat. Once the liquid boils, turn the heat down to medium; cook, covered, for 30 minutes.

Step 5

Skim off excess fat on the surface, if necessary. Turn the heat up to medium-high and cook, uncovered, for about 30 minutes. Be sure to give the curry a stir every 5 minutes or so and skim off the fat.

Step 6

Once the liquid is half its original amount, stir in the remaining coconut milk; heat through and remove from heat. Remove and discard the bay leaves. Taste to see if it needs more fish sauce; don't forget to account for the bland rice the curry will be served with.

Step 7

Stir in the lime juice. Serve with rice.

↑Support creators by visiting their site 😊