Coconut Curry Chicken Recipes

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COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

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

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

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

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

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

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

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

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

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

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 green onions, chopped
1 tablespoon curry paste, or more to taste
⅓ cup chicken broth
½ cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro

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

COCONUT CURRY CHICKEN RECIPE



Coconut Curry Chicken Recipe image

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

2 tablespoons coconut oil
2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
Kosher salt (to taste)
Ground black pepper (to taste)
1 yellow onion (diced)
6 cloves garlic (rough chopped)
1 tablespoon minced ginger
2 tablespoons curry powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tomatoes (chopped)
15 ounces coconut milk (1 can)
Chopped cilantro (for garnish)
Cooked rice (for serving)

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 CHICKEN CURRY



Coconut Chicken Curry image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

4 chicken breasts, diced into 1/2-inch pieces
3 cloves garlic, chopped
1 tablespoon rum
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon sliced lemongrass
1/2 cup coconut milk
1 tablespoon curry powder
2 teaspoons sesame oil
1 hot pepper, chopped, optional
Freshly chopped cilantro leaves, for garnish
Cooked rice, serving suggestion

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 THAI CHICKEN



Coconut Curry Thai Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

Steps:

  • For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
  • For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
  • Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
  • Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
  • Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
  • SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
  • Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
  • Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
  • Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
  • NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

BAKED COCONUT CURRY CHICKEN



Baked Coconut Curry Chicken image

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

3 skinless chicken breasts, cut into strips
1 cup nonfat plain yogurt or 1 cup sour cream
1/2 teaspoon sesame oil
1 teaspoon curry powder
1/4 cup sweetened flaked coconut
1/2 cup Italian style breadcrumbs
2 tablespoons parmesan cheese, grated (optional)
cooking spray

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

LEFTOVER CHICKEN COCONUT CURRY



Leftover Chicken Coconut Curry image

Make and share this Leftover Chicken Coconut Curry recipe from Food.com.

Provided by lena olafsson

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

left over cooked chicken
3 green chilies
1 medium onion
2 tablespoons vegetable oil
1 piece fresh ginger, skinned
2 garlic cloves
4 tablespoons water (for ginger or garlic paste)
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
1 (13 ounce) can coconut milk (if you prefer more sauce use 2)
2 teaspoons black mustard seeds
salt

Steps:

  • chop the onion and chilis small.
  • In a blender put water ginger and peeled garlic and blend it.
  • If mixture is too thick add a bit more water.
  • The paste should be the consistancy of apple sauce.
  • set aside.
  • Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
  • Add mustard seeds to oil and cook until they start to pop.
  • Add the ginger garlic paste and spices,fry for about a minute.
  • blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
  • In a pot heat chicken in a bit more oil.
  • Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
  • add salt to taste serve with white basmati rice.
  • *note:add as many chilis as you want to make this dish spicier.

SLOW-COOKER COCONUT CURRY CHICKEN



Slow-Cooker Coconut Curry Chicken image

My husband and I love this slow-cooker coconut curry chicken! It's a breeze to prepare 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 4h20m

Yield 2 servings.

Number Of Ingredients 12

1 medium potato, peeled and cubed
1/4 cup chopped onion
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup light coconut milk
2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon reduced-sodium chicken bouillon granules
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot cooked rice
1 green onion, thinly sliced
Optional: Raisins, shredded coconut and chopped unsalted peanuts

Steps:

  • Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large 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 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

Nutrition Facts : Calories 353 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

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

4 tablespoons curry powder
2 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon allspice
2 bay leaves
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
3 tablespoons white sugar
salt to taste
3 skinless, boneless chicken breast halves, cut into bite-sized pieces
(14 ounce) can coconut milk
1 cup plain yogurt
4 tablespoons butter
1 splash lime juice
1 lime, cut into wedges

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

CHICKEN COCONUT CURRY



Chicken Coconut Curry image

Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice.

Provided by Eliza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

6 bone-in chicken breast halves, skinless
3 medium carrots, chopped
3 stalks celery, chopped
2 medium onions, chopped
2 tablespoons ground curry powder
2 tablespoons all-purpose flour
1 tablespoon hot water
1 (10 ounce) can coconut milk
½ cup raisins
½ cup apples - peeled, cored and shredded

Steps:

  • In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
  • In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
  • Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 23.7 g, Cholesterol 68.4 mg, Fat 11.5 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 8.9 g, Sodium 123.8 mg, Sugar 12.6 g

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

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

2 1/2 pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
1/2 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
1/3 cup canola oil
2 yellow onions, finely diced
4 garlic cloves, minced
1 (13-ounce) can unsweetened coconut milk
1 1/2 tablespoons fish sauce, plus more as needed
1 teaspoon Madras curry powder
1/2 teaspoon ground cayenne
Cooked rice or noodles, for serving
1 cup cilantro sprigs, for serving
1 lime or lemon, cut into wedges, for serving

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.

CHICKEN COCONUT CURRY



Chicken Coconut Curry image

A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

1 pound small red potatoes, halved or quartered
Coarse salt
1 1/2 pounds boneless, skinless chicken breast halves, sliced crosswise into 3/4-inch-wide strips
1 tablespoon curry powder
3 teaspoons vegetable oil
6 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3/4 cup canned coconut milk
1 tablespoon tomato paste
1 cup frozen peas, thawed
1/4 cup dry-roasted peanuts, chopped

Steps:

  • In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.
  • Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.
  • Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.
  • Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.

Nutrition Facts : Calories 455 g, Fat 17 g, Fiber 5 g, Protein 48 g

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

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

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, shredded coconut and chopped unsalted peanuts, optional

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

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From canadiancookingadventures.com


COCONUT CURRY CHICKEN - THE WOKS OF LIFE
2015-02-06 Instructions. 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.
From thewoksoflife.com


COCONUT CURRY CHICKEN - VALERIE'S KITCHEN
2021-11-26 Add the onions and bell pepper, and cook, stirring, for 2 minutes. Next, add the garlic and cook for 1 minute. Add the chicken, tossing lightly to coat it with the curry oil. Season with salt and pepper. Cook until the chicken is cooked through. Add the coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper and stir to combine.
From fromvalerieskitchen.com


COCONUT CHICKEN CURRY {VIDEO INCLUDED!} - BUTTER WITH A …
2019-03-18 How to cook Coconut Chicken Curry Recipe: Heat oil in a large skillet over medium heat. Add curry, onions, and garlic and mix thoroughly. Cook for 3-4 minutes, stirring occasionally, letting the flavors meld. Add chicken, tossing lightly to coat. Season chicken with salt & pepper. Reduce heat to medium, and cook for 5 minutes, until chicken is ...
From butterwithasideofbread.com


COCONUT CHICKEN CURRY {ONE PAN EASY RECIPE} - FEELGOODFOODIE
2020-07-26 Heat oil in a skillet and stir in the curry powder until dissolves into the oil. Add the onions and garlic. Cook until soft and wonderfully fragrant. Add in the cubed chicken. Cook until the chicken is no longer pink. It may release some juices, which is very normal. Pour in the coconut milk and tomatoes, stir to combine.
From feelgoodfoodie.net


COCONUT CURRY CHICKEN RECIPE. - CARIBBEANPOT.COM
2018-01-26 Season the clean chicken with everything except the oil, coconut milk, curry powder, onion, garlic, cardamom, tomato, cilantro and water. Allow it to marinate for at least 2 hours. Heat the vegetable oil (coconut oil will be perfect too) on a medium flame then reduce to low and add the diced onion and smashed garlic. Cook for 3 minutes on low.
From caribbeanpot.com


QUICK & EASY COCONUT CURRY CHICKEN - A FOOD LOVER'S KITCHEN
2022-02-10 Cook for 15 minutes, whisking occasionally, until the chicken is cooked through. In another pot, heat 2 cups of water to boiling. Add the rice and stir. Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender.
From afoodloverskitchen.com


COCONUT CURRY CHICKEN - CARLSBAD CRAVINGS
Step 3: Sauté vegetables: Next, we add bell peppers, cauliflower, ginger and garlic, and sauté 1 minute. This develops the ginger and garlic flavor but more importantly allows the curry powder to permeate all of the ingredients with flAvor. Step 4: Add …
From carlsbadcravings.com


CHICKEN COCONUT CURRY - HEALTHY SEASONAL RECIPES
2015-09-22 Step 3: Add Liquid and Vegetables. Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often.Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
From healthyseasonalrecipes.com


COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
2019-03-25 Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
From wholesomeyum.com


GRILLED COCONUT CURRY CHICKEN - FAVORITE FAMILY RECIPES
2017-06-27 Add all marinade ingredients into a blender and blend until smooth, then pour over the chicken and seal the bag. Keep bag in the fridge at least 2 hours before serving so the chicken has a chance to soak in the flavors. Before grilling, let the bag sit at room temperature for 20 minutes before grilling.
From favfamilyrecipes.com


COCONUT-CURRY CHICKEN | BETTER HOMES & GARDENS
Step 1. Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next three ingredients (through sweet pepper).
From bhg.com


COCONUT CURRY CHICKEN RECIPE | THE GRACIOUS PANTRY
Add all the remaining seasonings, including the curry paste and the sweetener. Sauté everything, stirring constantly, over medium to high heat, until the chicken is fully cooked through. It should be at least 165 F. on a meat thermometer. If needed for …
From thegraciouspantry.com


COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT CURRY …
Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more. Add coconut milk and water and bring to a ...
From delish.com


COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
2022-03-02 Dice the onion and red bell pepper, mince the garlic and mince the ginger. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil.
From thecoconutmama.com


COCONUT CHICKEN CURRY RECIPE - BBC FOOD
Cook for 5–10 minutes until the onions are soft and lightly browned. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently. Stir in the roasted curry powder, stir well ...
From bbc.co.uk


EASY COCONUT CURRY CHICKEN THIGHS - SIMPLY DELICIOUS
2021-03-30 Remove from the pan and set aside. Make the curry sauce: Add onions to the pan. Cook the onions until they are soft and translucent then add the garlic, ginger and spices. Cook the aromatics for 30 seconds until the spices start to stick to the pan. Pour in the coconut milk, honey (if using) and lemon juice and bring to a simmer.
From simply-delicious-food.com


EASY COCONUT CURRY CHICKEN - THESTAYATHOMECHEF.COM
Instructions. In a large pot, over medium high heat, heat the vegetable oil. Add in onion and bell pepper and sauté for about 5 minutes until softened and turning golden. Add in garlic, ginger, curry powder, turmeric, and coriander, and sauté for another 3-4 minutes.
From thestayathomechef.com


COCONUT CURRY CHICKEN [VIDEO] - SWEET AND SAVORY MEALS
2020-02-09 Pour in the coconut milk, lime juice, lime zest, and add the brown sugar, stir to combine. Simmer and stir occasionally until the curry thickens and the chicken is cooked through 5-7 minutes. Stir in the fish sauce if using. . Serve over rice garnished with freshly chopped cilantro and lime wedges on the side.
From sweetandsavorymeals.com


COCONUT CURRY CHICKEN RECIPE - SALU SALO RECIPES
2016-04-02 Instructions. Season the chicken chunks with salt and pepper. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute. Add garlic and onions and cook for 1 minute. Add chicken chunks and toss lightly to coat with the curry oil mixture.
From salu-salo.com


COCONUT CURRY CHICKEN - RACHAEL RAY IN SEASON
Directions. In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes.
From rachaelraymag.com


COCONUT CURRY CHICKEN {30 MINUTES!} - CHELSEA'S MESSY APRON
2019-06-02 Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper.
From chelseasmessyapron.com


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