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
COCONUT CHICKEN CURRY
After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!
Provided by Matthieu Duquette
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 24
Steps:
- Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
- Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
- Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 29.2 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 217.7 mg, Sugar 15.5 g
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
RED COCONUT CHICKEN CURRY
This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine.
Provided by daisygrl64
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
- add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
- pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
- reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
- add basil and coriander, and serve.
CREAMY RED COCONUT CURRY
A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.
Provided by VANCITYGIRL
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
- Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g
CURRIED COCONUT CHICKEN
Looking for a new way to fix chicken breasts? This no-fuss recipe is a nice change of pace. It's sweet, savory and a little exotic. Serve it over rice or couscous.-Becky Walch, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. , Place in a greased 13x9-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with preserves.
Nutrition Facts : Calories 571 calories, Fat 21g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 383mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 2g fiber), Protein 36g protein.
THAI RED CHICKEN CURRY WITH COCONUT
A super easy, super tasty curry without the need for lots of spices. Prepared and cooked in 30 mins. This makes a good party dish. We serve this with pomegranate rice (pomegranate not in season when I took the photo). A few fried pineapple slices and sliced banana turn this into a real tropical taste sensation.
Provided by Brian Holley
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan mix the coconut milk with the curry paste and water, Bring to the boil, reduce heat to simmer, and, add the chicken pieces.
- Cook for 20 mins or till chicken is cooked, add the tomatoes and the grated coconut. Cook for 2 minutes.
- Serve.
Nutrition Facts : Calories 929.6, Fat 45.4, SaturatedFat 32.8, Cholesterol 289.6, Sodium 622.2, Carbohydrate 17.6, Fiber 5.7, Sugar 11.5, Protein 111
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- Heat the oil in a large skillet or Dutch oven over low heat, and immediately add the curry powder. Let it cook in the oil for 1-2 minutes, making sure not to burn it. In the meantime, dice the onion and smash the garlic. Add them to the pot, turn the heat up to medium, and give everything a stir.
- Stir in the coconut milk and water (or chicken broth). Bring to a boil. While you’re waiting for that, dice the tomatoes and prep the potatoes. Add them both to the pot and season with salt, then add the sugar. Cover the lid and simmer for 10-15 minutes, until the potatoes are cooked through.
- Cut the chicken thighs into chunks and season with salt and pepper. Once the potatoes are cooked through, add the chicken to the pot and give everything a stir. Cover the lid and cook for 10 minutes. Adjust seasoning to taste, and serve with rice!
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