Thai Yellow Curry Chicken

Ingredients

• peanut oil
• 1 to 2 whole chicken (or equivalent mass in pieces)
• Yellow Curry Paste
• 1 to 2 large yellow onion, sliced long and thick
• 3 large Yukon Gold potatoes,
• 2 to 3 large carrots
• 1 to 2 red bell peppers
• 60oz coconut milk, (1can = 30oz)
• 1/2 cup water
• 1 Tbsp amchoor powder
• 2 tsp fish sauce (optional)
• 1 to 2 Tbsp (optional) brown sugar

Instructions

1. If using whole chickens, cut each chicken into 2 legs, 2 thighs, 4 breast pieces, and reserve the wings and back for other uses. Coat chicken in 1/2 of the yellow curry paste
2. Heat oil in a cast iron stove, and cook onions until tender. Add the chicken pieces and cook meat side down until the side is cooked. Flip the chicken and stir in carrots, potatoes, and remaining yellow curry paste.
3. Stir in coconut milk, amchoor powder, and water. Cook covered in oven at 325℉ for 20 minutes; stir and continue cooking covered in the oven for another 20 minutes
4. Stir in red bell pepper, and cook in oven uncovered 10 min
5. Stir in the fish sauce and brown sugar