Yellow Chicken Curry (Thai Muslim Style)

This vibrant, aromatic yellow curry is a staple in Thai Muslim cuisine, particularly in southern Thailand. Less spicy than many Thai curries but wonderfully fragrant, it combines influences from Thai, Malay, and Indian cooking traditions with halal preparation methods.

 

Ingredients

For the curry paste:

• 6 dried yellow chilies, soaked in warm water and drained
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon white peppercorns
• 1 tablespoon turmeric powder
• 2 stalks lemongrass, white parts only, finely sliced
• 5 cloves garlic, peeled
• 1 inch galangal or ginger, peeled and chopped
• 2 shallots, peeled and roughly chopped
• 1 teaspoon shrimp paste (for halal version, substitute with 1 tablespoon fermented soybean paste or miso)

For the curry:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons cooking oil
• 2 potatoes, peeled and cut into chunks
• 2 onions, cut into wedges
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 2 star anise
• 2 bay leaves
• 1 can (14 oz) coconut milk
• 1 cup chicken broth (halal certified)
• 2 tablespoons fish sauce (ensure halal certification)
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon tamarind paste or juice of 1 lime
• Salt to taste

For garnish:

• Fresh cilantro leaves, chopped
• Fried shallots
• Lime wedges
• Steamed jasmine rice, for serving

Instructions

1. Prepare the curry paste: In a mortar and pestle or food processor, grind all curry paste ingredients together until a smooth paste forms. If using a food processor, you may need to add 1-2 tablespoons of water to help blend.

2. Start the curry: Heat oil in a large pot or deep skillet over medium heat. Add cinnamon stick, cardamom pods, star anise, and bay leaves. Fry for 30 seconds until fragrant.

3. Cook the paste: Add the prepared curry paste to the pot and fry for 3-4 minutes, stirring constantly until the paste darkens slightly and becomes fragrant. If the paste sticks to the bottom, add a splash of water.

4. Add chicken: Add the chicken pieces to the pot and stir to coat with the curry paste. Cook for 5 minutes, turning occasionally until the chicken begins to color on all sides.

5. Add vegetables: Add the potatoes and onions to the pot and stir to combine with the chicken and curry paste.

6. Add liquids: Pour in the coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.

7. Season: Add fish sauce, palm sugar, and tamarind paste. Stir well and adjust seasonings to taste, balancing the salty, sweet, and sour elements.

8. Simmer: Reduce heat to low and simmer uncovered for 30-35 minutes, or until the chicken is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.

9. Rest the curry: Once cooked, remove from heat and let the curry rest for 5-10 minutes. This allows the flavors to meld together.

10. Serve: Remove the whole spices (cinnamon stick, star anise, cardamom pods, and bay leaves) if desired. Garnish with fresh cilantro, fried shallots, and lime wedges. Serve hot with steamed jasmine rice.

Notes for Halal Preparation

• Ensure all ingredients, particularly the chicken, fish sauce, and shrimp paste substitutes, are halal certified.
• Traditional Thai curries often use shrimp paste, but the soybean paste or miso substitute provides similar umami depth while maintaining halal status.
• Use separate utensils and preparation areas from any non-halal foods.
• This dish is commonly served at Thai Muslim restaurants and homes throughout Thailand, particularly during festive occasions.

Regional Variations

In Southern Thailand, this curry might be made spicier with additional chilies or served with roti canai instead of rice. In central Thailand, it might include more turmeric for a brighter yellow color and sometimes includes additional vegetables like carrots or bell peppers.

Enjoy this delicious fusion of Thai and Muslim culinary traditions!