Aris Sweet Indian Coconut Curry Chicken Recipes

COCONUT CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

INDIAN COCONUT CHICKEN CURRY

Steps:

• Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
• Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.

ARI'S SWEET INDIAN COCONUT CURRY CHICKEN

Steps:

• Slice chicken breast halves to half their original thickness; you should have 16 pieces.
• Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
• Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
• Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET CHICKEN CURRY

Steps:

• In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
• Mix your stock and thickener in a cup.
• Add stock mixture, coconut milk and cream to the chicken.
• If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
• Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
• Serve with rice, thick pita bread, salad and your fave condiments.
• Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.