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
CURRIED COCONUT CHICKEN
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
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
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
COCONUT CURRY CHICKEN RECIPE
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
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
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
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
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
LEFTOVER CHICKEN COCONUT CURRY
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
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
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
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
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
CHICKEN COCONUT CURRY
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
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
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
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
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
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
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
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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