Coconut Chicken Curry Recipe Ingredients Recipe For Meatloaf

COCONUT CHICKEN CURRY

Steps:

• Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
• Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
• Garnish and serve: Garnish with parsley and serve over rice.

COCONUT CHICKEN CURRY

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.

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!

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.

COCONUT CHICKEN

Steps:

• In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Steps:

• Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
• Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
• The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
• Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
• Serve curry over hot rice.

COCONUT CURRY CHICKEN

Steps:

• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
• Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
• Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.