A simple classic: Try Thai Yellow Curry Chicken ...

Preparation

1. Preheat oven to 375 degrees.
2. Place all ingredients in curry sauce in a food processor, large mill or blender. To process and create a fragrant yellow curry sauce.
3. Transferring curry sauce in a large saucepan type (need a lid or aluminum foil). Add the chicken broth and mix.
4. Add the chicken pieces and potatoes, tomatoes, reserving for later. Mix everything together. Cover and bake at 375 degrees for 45 minutes. Remove from the oven and the tomato, then cover and the oven for 15-20 minutes.

1. Remove from oven and let the chicken. When the meat is tender and the clear juice is cooked the dish. If not, remove and. In the oven for 10 minutes
2. Before serving the reserved coconut milk. Now try, try the curry, adding more fish sauce instead of salt, if necessary. If Curry is too salty, a little lemon juice. More pepper are added for flavor. If it's too spicy, add more coconut milk or chicken.
3. Top easily handled with chopped cilantro to serve with Thai jasmine rice, and enjoy!

Some notes on cooking this curry: to observe one of the authors of this recipe is that potatoes do not cook - that's probably because tomatoes put it on the first. Tomatoes have to be a certain acid, which prevents the breaking strength so sure they add to the end, 15 minutes before serving.

Both the method of cooking stove (as requested by examiner): If you prefer, you can simmer the curry in a wok or frying pan. When the chicken cut into small pieces, are only 8-10 minutes is enough to cook; if you use whole pieces, leave it until half an hour or until the meat begins to simmer away from the bones.

To cook a curry very similar to this, see my recipe Thai Chicken Coconut Curry.