COCONUT CURRY CHICKEN
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g
BAKED COCONUT CURRY CHICKEN
This is a great fall/winter recipe. I don't use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours.
- Preheat oven to 425°.
- In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese.
- Dredge coated chicken strips in breadcrumb mixture, coating completely.
- Lay chicken strips in an oven safe dish that has been sprayed with non stick spray.
- Bake for 20 minutes.
Nutrition Facts : Calories 424.1, Fat 7.6, SaturatedFat 3.6, Cholesterol 138.5, Sodium 368.7, Carbohydrate 23.3, Fiber 1.4, Sugar 10.8, Protein 61.9
5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK
The best Indian chicken curry without coconut milk, cream or even tomatoes. This low-calorie curry is made with just 5 basic ingredients and cooked within 30 minutes. An easy healthy Indian chicken gravy that even beginners can cook!
Provided by Sheeba
Categories curry dinner LUNCH Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.Cool the mixture and blend into a smooth paste.
- Heat the remaining oil in the same pan and stir in the blended paste and saute for 5 minutes. Add the chicken pieces with one and a half cups of water and salt.
- Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes until the chicken is cooked. (see notes). You will know the chicken is cooked when the flesh almost falls apart!
- Serve with naan, bread or rice with a side of salad or roasted vegetables.
Nutrition Facts : Calories 281 kcal, ServingSize 1 serving
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
CHICKEN CURRY RECIPE
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.
Provided by Swasthi
Categories Asian Curry Dinner Indian Main Course Side World Cuisine
Time 50m
Number Of Ingredients 18
Steps:
- First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
- Add chopped onions and chilies. Saute till the onions turn deep golden in color.
- Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
- Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
- Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
- On a low heat, cook until the mixture smells good and the raw smell goes away.
- Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
- Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
- Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
- Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
- Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
- Taste the curry & add more salt if needed.
- You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
- Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
- Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.
Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
COCONUT CHICKEN CURRY
Steps:
- In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
- In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
COCONUT CURRY CHICKEN
Make and share this Coconut Curry Chicken recipe from Food.com.
Provided by Julumkana
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
- Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
- heat oil in thick bottomed pot to med-high heat.
- Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
- Add chopped garlic and onion and cook for a few minutes until onions start to brown.
- Add the curry paste and cook for about 3 minutes stirring frequently.
- Add chicken pieces, salt and pepper.
- Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
- Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
- Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
- Reduce heat, simmer for about 5 minutes.
- Add Cilantro and/or basil (optional).
- Serve over rice. Enjoy!
Nutrition Facts : Calories 598.6, Fat 51.5, SaturatedFat 30.6, Cholesterol 92.4, Sodium 2907.3, Carbohydrate 14, Fiber 1.1, Sugar 6.5, Protein 24.1
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- Oil your pot and fry your bacon until crisp and fat is rendered. Remove from the pot leaving a little bit of oil
- Saute your onions and garlic then add your chicken pieces in small batches until evenly browned
- Add back bacon and mix in your coconut cream and chicken stock slowly. Leave to simmer for 10 minutes
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- Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir just until the spices are aromatic (about 30 seconds more or less).
- Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
- Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!
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- In a bowl, put the chicken, previously cut in pieces. Grate garlic and add it to the chicken, with curry and the juice of the half lemon. Stir and leave to marinate.
- Heat olive oil and butter in a pan, then add the vegetables paste. Cook for 10 minutes so the water can evaporate.
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- Add the garlic, ginger, curry powder and cayenne. Cook, stirring, until fragrant, about 30 seconds.
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- Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
- While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
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- Place chicken drumsticks in a large resealable plastic bag. Add yogurt and 1 tablespoon of the curry paste to bag with chicken; seal bag. Turn and massage chicken so all is coated with yogurt mixture. Marinate in the refrigerator at least 4 hours or up to 24 hours, turning bag occasionally.
- Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Place marinated chicken on foil. Bake for 35 to 40 minutes or until chicken is no longer pink (175 degrees F). Set chicken aside.
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- Dice the onion. Heat 1 tsp coconut oil in a medium sized skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden.
- In the meantime, cut the chicken breast into cubes and add it to the skillet. Cook, stirring often, for about 2-3 minutes. Then add the raisins, coconut milk, turmeric, cinnamon, ginger,cloves and salt. Let it cook for about 5 more minutes, stirring regularly.
- Right before serving, add the cilantro or parsley. And voilà! If you are on an AIP, paleo or whole30 diet you can serve this with cauliflower rice (regular rice if you’re not on one of these diets) or with sweet potatoes and/or spinach.Bon appétit !
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