Description
Chicken and Potato Yellow Curry Light Version is a delightful dish that combines tender chicken thighs and creamy potatoes in a fragrant yellow curry sauce. This healthy, lightened recipe bursts with flavor while remaining easy to prepare, making it perfect for weeknight dinners or family gatherings. With every bite, you’ll experience the warmth of spices and the creaminess of coconut milk, transporting you to a cozy kitchen filled with delightful aromas.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium Yukon gold potatoes, diced
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Chop chicken into bite-sized pieces and dice potatoes.
- In a large pot over medium heat, sauté garlic and ginger in oil until fragrant (1-2 minutes).
- Add chicken and curry powder; cook until chicken is golden brown (about 5 minutes).
- Stir in potatoes and cover with vegetable broth; bring to a simmer.
- Once simmering, add coconut milk and mix gently to combine.
- Remove from heat; stir in lime juice and garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 370mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg