Yul Brynner's Chicken Yellow Curry
Author: 
Recipe type: Main Course
Cuisine: "Thai"
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 8 large bone-in, skin-on chicken thighs (about 3½ pounds)
  • 2 large yellow or white onions
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 4 large cloves garlic, peeled and minced
  • 8 small dried red bird's eye chilies, crushed
  • 3 cups coconut milk mixed with 1 cup water (Total 4 cups)
  • 3 dried bay leaves
  • 2 tablespoons fish sauce (or more, to taste)
  • 2 cinnamon sticks, optional
  • Juice from one lime
Instructions
  1. Decide if you'd like to keep the skin on the chicken. If not, remove it. Then cut each chicken thigh through the bone in half; arrange in a single layer in a large sauté pan.
  2. Peel the onions. Halve them lengthwise. Put the onion halves, cut side down, on the chopping board and cut them lengthwise again into 1-inch slices. Scatter them on top of the chicken.
  3. Combine the ground turmeric, ground cinnamon, ground coriander, minced garlic, and dried chilies with 2 cups of the diluted coconut milk; pour the mixture over the chicken and onions. Throw in the bay leaves and cinnamon sticks. Add the fish sauce.
  4. Put the pan over medium-high heat. Once the liquid boils, turn the heat down to medium; cook, covered, for 30 minutes.
  5. Skim off excess fat on the surface, if necessary. Turn the heat up to medium-high and cook, uncovered, for about 30 minutes. Be sure to give the curry a stir every 5 minutes or so and skim off the fat.
  6. Once the liquid is half its original amount, stir in the remaining coconut milk; heat through and remove from heat. Remove and discard the bay leaves. Taste to see if it needs more fish sauce; don't forget to account for the bland rice the curry will be served with.
  7. Stir in the lime juice. Serve with rice.
Recipe by SheSimmers at http://shesimmers.com/2015/08/yul-brynner-chicken-yellow-curry.html