Yellow Curry Chicken with Potatoes

Step 1

Seed the ají amarillo peppers and place them in a bowl with hot water to soak for 10 minutes until softened. This rehydrates the dried peppers and makes them easier to blend into a smooth paste.

Step 2

Drain the softened peppers and transfer them to a blender along with the garlic cloves, fresh ginger, and 0.5 cup of the chicken broth. Blend until completely smooth, about 1 minute, to create a vibrant yellow curry paste.

Step 3

Peel and cut the yellow potatoes into 1-inch cubes. Cut the chicken breasts into 1.5-inch chunks and dice the red onion into bite-sized pieces.

Step 4

Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add the diced red onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 5

Add the yellow curry paste to the pot and stir constantly for 1-2 minutes until fragrant and the oil begins to separate around the edges. The mixture should darken slightly and smell deeply aromatic.

Step 6

Add the chicken pieces to the pot and stir well to coat thoroughly with the curry paste. Cook for 2-3 minutes over medium-high heat, stirring frequently, until the chicken is lightly golden on the surface.

Step 7

Add the cubed potatoes and the remaining 1.5 cups of chicken broth to the pot. Stir in the cumin, salt, and black pepper, then bring the mixture to a boil over medium-high heat.

Step 8

Once boiling, reduce the heat to medium and simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through (internal temperature 165°F). The broth should reduce slightly and the curry should thicken naturally.

Step 9

Taste the curry and adjust seasoning with additional salt or pepper if needed. Stir in the fresh cilantro just before serving, reserving some for garnish.