Aromatic Orange Curry

I guess to most people this would probably look like an uninspiring bowl of orange goo, but to me it represents one of those most delicious things I’ve ever made.  Yellow curry is something I remember eating from the time I was child: mild, spiced, lightly sweet from the coconut, full of tender onion chunks, creamy potatoes, and sometimes chicken.  I guess this is probably similar to the other curry recipe I recently posted, but somehow different all the same.

It’s essentially a thickened coconut milk and chicken broth sauce flavored by yellow curry powder, and then bolstered by tomato paste and a melange of aromatic spices.  The list of ingredients is a little long, but it’s definitely worth it.  Take the 10 minutes to get everything prepped, and then prop your feet up while it simmers away on the stove…

Aromatic Orange Curry (6 servings)

Serve over rice, with a tangy cucumber salad and naan – sure, it’s carbohydrate heaven that way, but occasionally, live a little!


  • 3 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1/4 tsp. cayenne pepper – it has a little bite this way, but if you really like it spicy, here’s where to make it pop!
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 c. chickpeas (or 1 lb. cubed chicken breast)
  • 4-8 oz. Greek yogurt (or sour cream)
  • 3-6 oz. tomato paste
  • 1 lb. potatoes, cubed
  • 2 c. chicken broth
  • 2 c. coconut milk


  1. Whisk all spices together in a small bowl.  Melt butter in olive oil, in a pot or wide saute pan over medium heat.
  2. Add onion and garlic and cook 5 minutes, or until beginning to soften.  Stir in spice mixture and cook another 5 minutes, stirring frequently.  If using chicken, add and saute 8-10 minutes, or until cooked mostly through at this stage.
  3. Whisk together yogurt and tomato paste in another small bowl.  Add, along with chickpeas, potatoes, broth, and coconut milk, to the pan.  Bring to a boil.  Cover, reduce heat to medium low and simmer gently for 1 hour, stirring occasionally.

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