Begin by preparing your ingredients. Dice the onion, mince the garlic, and ginger. I find peeling the ginger with a spoon works wonders. Chop the potatoes into bite-sized pieces to ensure they cook evenly. Aim for about six to eight pieces per baby Yukon gold potato.
In a large, deep pan, heat 2 tablespoons of coconut oil over medium-high heat. Once hot, add the onion and sauté for about three to five minutes until they start to brown. The goal is to develop those lovely caramelized flavors.
Next, add the garlic and ginger to the pan. Stir to coat everything in that fragrant oil, lowering the heat slightly. Now is the time to add 1 and 1/2 teaspoons of curry powder, curry paste, and ground coriander. Sauté for an additional two to three minutes until the spices are fragrant and lightly toasted.
Add the chopped potatoes to the pan, stirring to coat them in the spice mixture for about one minute. This step ensures the potatoes absorb all that wonderful flavor.
Pour in the coconut milk and chicken stock. Make sure to scrape up any flavorful bits stuck to the bottom of the pan. Bring it to a rapid simmer, letting it bubble at the edges but not boil aggressively. Cook for 20 to 30 minutes, stirring occasionally. You want the potatoes to be fork-tender, which typically takes around 20 to 22 minutes.
If the sauce is reducing too quickly and the potatoes aren't tender yet, consider adding more chicken stock or lowering the heat. Alternatively, if they're not cooking, you can increase the heat slightly.
Once the potatoes are tender, add in the granulated sugar, cilantro, and lime juice. Adjust these ingredients to your liking. If desired, add fish sauce for an extra boost of umami.
Meanwhile, cube the chicken into bite-sized pieces and toss with cornstarch, the remaining curry powder, salt, and pepper. This step helps to create a nice crust when cooking.
In a separate medium pan, heat the remaining 1 tablespoon of coconut oil over high heat. Add the seasoned chicken and cook, stirring occasionally, for about four to seven minutes until mostly cooked through. Keep an eye on it to avoid overcooking, which can make the chicken dry.
Once the chicken is mostly cooked, add it to the curry pot and simmer for the remaining one to two minutes. This ensures the chicken finishes cooking in that delicious sauce.
Finally, remove the curry from heat and taste for seasoning. Adjust with more salt and pepper if necessary. Serve your Yellow Chicken Curry over cooked rice, accompanied by warm naan bread. This is a dish that’s sure to impress and comfort!
