This super-healthy, easy chicken dish for the whole family is super mild and popular with the kids.

This easy-to-make dish has a delicious Middle-Eastern twist, from Olami by Nirit Saban. If you prefer, you can use regular cream instead of coconut milk, and also switch the chicken for vegetables.

Serves: 4-6

  • Oil for frying
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • 2 fresh red chillies, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 Tbs tomato paste
  • 1kg chicken breast, cubed
  • 1 tin coconut milk/coconut cream (You can use regular cream instead of coconut milk if you prefer.)
  • A handful of fresh coriander leaves
  • 1–2 cups chicken stock
  • Salt
  • 2 limes cut into wedges for serving (You can use lemon wedges instead of limes if you prefer)

  1. In a medium-size pot, heat the oil and fry the onions until translucent (soft and clear).
  2. Add the garlic, chilli, turmeric, paprika, cumin and tomato paste and cook for a minute or so.
  3. Add the chicken and cook for a further 5 minutes.
  4. Lastly add the coconut milk, half of the coriander leaves and stock, and mix well.
  5. Taste for seasoning and cook for a further 15 minutes.
  6. Switch off the heat and add in the rest of the fresh coriander

YELLOW CHICKEN CURRY RECIPE YELLOW CHICKEN CURRY RECIPE Reviewed by Michelle Pienaar on March 01, 2018 Rating: 5
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