Curry de Frango Amarelo
A delightfully aromatic dish packed with vibrant flavors and creamy textures, perfect for family dinners or cozy gatherings.
Ingredients
Main ingredients
- 500 g chicken breast, cut into cubes Juicy chicken pieces for protein.
- 1 tablespoon vegetable oil For sautéing the onions and garlic.
- 1 medium onion, chopped Provides sweetness and depth of flavor.
- 2 cloves garlic, minced Enhances aroma.
- 1 tablespoon yellow curry paste Base flavor of the curry.
- 400 ml coconut milk Adds creaminess.
- 1 tablespoon fish sauce For umami flavor.
- 1 teaspoon sugar Balances flavors.
- 1/2 teaspoon turmeric powder Adds color and health benefits.
- 1/2 teaspoon cumin powder Adds warmth and depth.
- 1 red bell pepper, sliced red bell pepper, sliced Adds crunch and color.
- 1 medium sweet potato, diced Provides natural sweetness.
- to taste salt and pepper To taste.
- to garnish fresh cilantro leaves Optional for garnish.
Instructions
Preparation
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the chopped onion and minced garlic, sauté until soft and golden.
- Stir in the yellow curry paste for 1-2 minutes until fragrant.
- Add the cubed chicken and cook until lightly golden.
- Pour in the coconut milk, fish sauce, sugar, turmeric, and cumin. Stir well.
- Reduce heat and simmer for 10-15 minutes.
- Add the sliced red bell pepper and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste and serve hot, garnished with fresh cilantro if desired.
Notes
For richer flavor, consider marinating chicken in yogurt and spices. Adjust heat level by varying curry paste or adding chilies. This dish can also be customized with additional vegetables.