CURRIED COCONUT CHICKEN
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Provided by ROMA
Categories World Cuisine Recipes Asian Thai
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken pieces with salt and pepper.
- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g
CHICKEN CURRY IN COCONUT MILK
Steps:
- Put chicken into a large bowl and add the chili powder, coriander powder, cumin powder, fennel powder, and cardamom powder and mix well till all the pieces are coated. Sprinkle with a little water if the mixture is too dry. Marinate for 30 minutes.
- Set up a deep pan on medium heat. Add the cooking oil and allow to heat. When hot, add all the whole spices. Sauté till the spluttering stops, the spices turn slightly darker and begin to release their aromas.
- Now add the garlic, ginger, and onion pastes. Sauté for roughly 2 minutes, stirring frequently.
- Add the chicken, potatoes, tomatoes, and enough hot water to the pan to just cover the chicken. Bring to a boil and then simmer the heat. Cook like this for 20 minutes. Stir occasionally.
- Taste and season with salt to your preference (to this amount of chicken curry, add roughly a level teaspoon of salt). Cook for 5 more minutes, uncovered.
- Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.
- Spoon into serving bowl and serve with hot plain boiled rice. Layered, flaky lachcha parathas also taste divine with this curry.
Nutrition Facts : Calories 823 kcal, Carbohydrate 46 g, Cholesterol 213 mg, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, Sodium 397 mg, Sugar 6 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN CURRY RECIPE
This creamy chicken curry with coconut milk is a lush dinner recipe. Served with rice or naan it's total comfort food.
Provided by This Healthy Table
Categories Main Dishes
Time 1h3m
Number Of Ingredients 13
Steps:
- Cut the chicken into 1/2 inch chunks. Sprinkle the chicken with paprika, turmeric, 1 teaspoon of salt, and black pepper. Toss to coat.
- Heat 2 tablespoons of canola oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and brown it for 3 to 4 minutes, stirring occasionally to make sure it doesn't stick.
- Remove the chicken and set it aside.
- Add the remaining oil and once it's hot, add the onion and sauté for 10 minutes, stirring occasionally. Then add the garlic and stir continuously for 30 seconds.
- Add the chicken back into the pot, along with the coconut milk, and the remaining teaspoon of salt. Stir to combine and increase the heat so the curry comes to a low boil. When it's gently bubbling, reduce the heat to a simmer and allow to cook for 30 minutes, stirring every 10 minutes.
- Turn off the heat and stir in the curry powder and lime juice. If time permits, allow the curry to sit for 10 minutes before serving - this will continue to thicken the sauce.
- Serve with optional rice or naan and top with fresh cilantro.
Nutrition Facts : Calories 425 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 56 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1218 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
COCONUT CURRY CHICKEN RECIPE
Wonderfully fresh and flavorful Coconut Curry Chicken is made with bright ingredients, zippy spices, and lean chicken breasts. Ready in just 30 minutes, this savory meal will quickly become a weeknight favorite.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat the coconut oil in a skillet set over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside.
- Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, curry powder, cumin, coriander and cook until fragrant, about 60 seconds.
- Stir in the tomatoes and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes.
- Pour in the coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through. Garnish with cilantro and serve over rice.
Nutrition Facts : Calories 580 kcal, Carbohydrate 14 g, Protein 53 g, Fat 37 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 145 mg, Sodium 288 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
COCONUT CURRY CHICKEN
My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.
Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
THAI CHICKEN CURRY IN COCONUT MILK
This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.
Provided by NELL ROSS
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 6.4 g, Cholesterol 80.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 30.9 g, SaturatedFat 4.7 g, Sodium 378.6 mg, Sugar 2.8 g
CHICKEN CURRY WITH COCONUT MILK
This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu's Kitchen website.
Provided by Jostlori
Categories Curries
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
- In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
- Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
- Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
- Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
- Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
- Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice, coconut rice, or rotis.
Nutrition Facts : Calories 734.6, Fat 39.1, SaturatedFat 16.3, Cholesterol 149.3, Sodium 201.8, Carbohydrate 44.2, Fiber 2.9, Sugar 35.2, Protein 51.5
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
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