Chicken Curry

Yellow Chicken Curry


  • 1 Lb. of Chicken Thighs (boneless, skinless)
  • 2 Tablespoons of Premixed Yellow Curry Paste (to taste)
  • 3/4 Cup of Chicken Stock
  • 1 Tablespoons of Olive Oil


  1. Cut the chicken thighs into bitesize cubes or leave whole.
  2. Add the olive oil to a frying pan.
  3. When the pan is hot, add the chicken cubes and brown on medium heat (2-4 minutes).
  4. Add the chicken stock.
  5. Add the yellow curry paste (start with the two tablespoons. and add more to adjust the heat).
  6. Cook 30 minutes until the chicken is no longer pink. These are thighs (dark meat) so they will not turn white. If you are unsure if cooked thoroughly, use a meat thermometer and cook until chicken temp is 160 degrees F.