Chicken In Tomato And Coconut Sauce Recipes

CHICKEN CURRY

Steps:

• Heat olive oil in a large non-stick skillet over medium heat.
• Once hot, add in onion and sauté for 5 minutes.
• Stir in garlic, curry powder, cinnamon, paprika, garam masala, ginger, salt, cayenne, bay leaf, and brown sugar.
• Cook for 30-60 seconds or until fragrant. Be careful not to burn the garlic.
• Stir in chicken, tomato paste, and coconut milk.
• Bring to a simmer, reduce heat to low, and simmer, covered, for 20-25 minutes or until the chicken is cooked, stirring occasionally.
• Remove bay leaf and stir in lemon juice.
• Serve with cilantro, rice, naan, and enjoy!

CHICKEN IN TOMATO AND COCONUT SAUCE

Steps:

• Soak the coconut in the hot water for 10-15 minutes. Puree the coconut and its soaking water in a blender with the coriander, chilies, garlic, and ginger until smooth.
• Put the passata, chicken and salt in a saucepan, at least 12 inches in diameter, and place over medium heat. When the passata begins to bubble, reduce the heat to low, cover and cook for 20 minutes.
• Stir in the blended coconut mixture and heat until the sauce begins to bubble again, then cover the pan and cook for 10-12 minutes.
• Finally, add the half-and-half, cook for 1 minute and serve at once.

TOMATO COCONUT CURRY CHICKEN

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
• Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
• Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
• Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.

SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY

Steps:

• Salt and pepper chicken.
• In a large pot, brown chicken in olive oil. Remove chicken and set aside.
• In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
• Pour in the tomato puree, unsweetened coconut milk and chicken broth.
• Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
• Serve with rice. Garnish with cilantro or parsley.
• Enjoy!

CURRIED COCONUT CHICKEN

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.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

TOMATO AND COCONUT CHICKEN CURRY

Steps:

• Heat the oil in a large saucepan or pot and sauté the onion, garlic and ginger gently until the onion is soft.
• Stir in the curry paste and tomato paste and cook for 2 minutes, stirring.
• Add the chicken and cook for 3 minutes until it's coated in the spice mix and almost cooked.
• Stir in the coconut milk and bring to the boil.
• Reduce the heat and simmer for 15 minutes.
• Stir in the tomatoes, fish sauce, coriander and sugar.
• Simmer for another 5 minutes.
• Serve with jasmine rice.