Easy Chicken & Potato Yellow Curry

There’s something about a curry simmering on the stove that makes the whole house feel warm and inviting. This Easy Chicken & Potato Yellow Curry has become one of my go-to dinners when I want something hearty but not heavy. It’s the kind of dish that comes together with pantry staples and a little Avohaven magic. Our Sunshine Curry Powder gives it that beautiful golden colour and a flavour that’s both comforting and uplifting. With tender chicken, golden potatoes, and creamy coconut milk, this curry is a winner any night of the week.

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Easy Chicken & Potato Yellow Curry

Ingredients:

1 Tbsp neutral oil (canola, rice bran or similar)

½ large onion, finely chopped

500 g boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium Agria or golden potatoes peeled and cubed 1–2 cm

1 large carrot, thinly sliced

2–3 tsp Avohaven Sunshine Curry Powder (adjust to taste)

2 tsp freshly grated ginger

2 cloves garlic, crushed

2 x 400 ml cans coconut milk

2 tsp cornflour (cornstarch)

1 Tbsp soft brown sugar

1 Tbsp lime juice (about ½ a lime)

1 tsp fish sauce (optional)

Cooked jasmine rice (or basmati, brown rice, or even quinoa) for serving

Fresh coriander to garnish

Optional: a sprinkle of Avohaven Chilli Garlic Salt for extra heat

Instructions:

Heat the oil in a large pot over medium heat. Add the onion and cook for 2–3 minutes until soft and fragrant.

Stir in the chicken, potatoes, and carrot. Cook for 2–3 minutes, just until the chicken starts to colour.

Add the ginger, garlic, and Avohaven Sunshine Curry Powder. Cook for another minute, stirring well to coat the chicken and vegetables in the spices.

Pour in 1½ cans of coconut milk. In a small bowl, whisk the cornflour into the remaining ½ can of coconut milk, then stir it into the pot.

Bring the curry to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally. If the curry is too thick, add a splash of water.

Stir in the brown sugar, lime juice, and fish sauce (if using). Simmer for 5 more minutes to let the flavours come together.

Taste and adjust seasoning — add salt if needed, or a sprinkle of Avohaven Chilli Garlic Salt for extra punch.

Serve hot over steamed rice and garnish with fresh coriander.