Curried Coconut 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

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 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

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.

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

CURRY COCONUT CHICKEN BREASTS



Curry Coconut Chicken Breasts image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin
1 generous tablespoon curry powder
Salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour
3 eggs
2 tablespoons milk
1/2 teaspoon cayenne pepper
1 cup sweetened shredded coconut flakes
1 cup panko breadcrumbs

Steps:

  • Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
  • In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
  • Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
  • Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.

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!!

COCONUT CURRIED CHICKEN



Coconut Curried Chicken image

Make and share this Coconut Curried Chicken recipe from Food.com.

Provided by Elliot Targum

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon curry powder
1/2 teaspoon salt
2 teaspoons canola oil
2 cloves garlic, minced
2 teaspoons minced ginger
1 cup chopped onion
1 lb boneless chicken breast, cut into 1-inch pieces
1/2 cup low-fat coconut milk
1 tablespoon lime juice

Steps:

  • Combine the curry powder and salt in a bowl, add the chicken and toss to coat.
  • Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion.
  • Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned.
  • Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.

Nutrition Facts : Calories 242.4, Fat 13.1, SaturatedFat 3.3, Cholesterol 72.6, Sodium 365.2, Carbohydrate 6.1, Fiber 1.4, Sugar 1.9, Protein 24.5

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

CURRIED COCONUT CHICKEN FOR TWO



Curried Coconut Chicken for Two image

Looking for a new way to fix chicken breasts? This five-ingredient 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 2 servings.

Number Of Ingredients 6

4 teaspoons butter, melted
1/2 cup sweetened shredded coconut
1 teaspoon curry powder
2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
1/2 cup apricot preserves, warmed

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 11x7-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 563 calories, Fat 20g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 377mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 2g fiber), Protein 36g protein.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK



Curried Sauteed Chicken Chunks with Coconut Milk image

Provided by Jean Georges Vongerichten

Categories     Milk/Cream     Chicken     Sauté     Quick & Easy     Peanut     Curry     Lemongrass     Cilantro

Yield Makes 4 servings

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 teaspoon Curry Powder or commercial curry powder
Salt
1 teaspoon minced fresh chile or red pepper flakes
1 tablespoon minced lemongrass
3 tablespoons butter or neutral oil, such as canola or grapeseed
2 tablespoons nam pla (Thai fish sauce)
1 cup canned unsweetened or fresh coconut milk
1 cup salted peanuts or cashews
1/2 cup roughly chopped cilantro

Steps:

  • Time: 30 minutes
  • 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
  • 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
  • 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

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 Cucina Casalingo

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
1/2-1 teaspoon salt and pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 garlic cloves, crushed
1 (14 ounce) can coconut milk
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Steps:

  • Cut chicken into 1/2 inch chunks and season 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 513.9, Fat 19.1, SaturatedFat 12.1, Cholesterol 96.8, Sodium 565.1, Carbohydrate 52.1, Fiber 2.3, Sugar 46.5, Protein 34.5

CURRIED CHICKEN WITH COCONUT RICE



Curried Chicken with Coconut Rice image

All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 12

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
4 teaspoons curry powder
1/2 teaspoon cayenne pepper
Coarse salt
1 tablespoon vegetable oil
5 garlic cloves, minced
3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
1 medium yellow onion, diced small
2 tablespoons tomato paste
2 cups basmati rice
1 can (13.5 ounces) unsweetened light coconut milk
Fresh cilantro leaves, for serving

Steps:

  • Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
  • Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 466 g, Fat 18 g, Fiber 1 g, Protein 32 g, SaturatedFat 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.

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

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

3 tablespoons butter, melted
1 cup sweetened shredded coconut
2 teaspoons curry powder
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1 cup apricot preserves, warmed

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.

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-LIME CURRIED CHICKEN



Coconut-Lime Curried Chicken image

As an up-and-coming chef, I did several stints cooking on cruise ships in the Caribbean. I loved getting out at each port and tasting the local food. That's when I discovered Trinidadian curry, which I've re-created here, adding touches of Asia with the ginger and lime. You can serve it with noodles, couscous, quinoa, rice -- whatever you've got on hand that is quick and delicious -- but my choice would be roti (Indian flatbread).

Provided by Marcus Samuelsson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil, plus more as needed
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons red curry paste (see Cook's Note)
4 tablespoons cilantro leaves and tender stems, roughly chopped
1 medium yellow onion, sliced
2 garlic cloves, minced
One 1-inch piece ginger, peeled and minced
2 tablespoons unsalted butter
2 limes halved lengthwise, plus grated zest and juice of 1 lime
2 sprigs thyme, leaves stripped
One 15-ounce can coconut milk
1/4 cup water
2 cups cooked rice (optional)
4 fresh mint leaves, chopped
1 teaspoon chopped fresh parsley
1 tablespoon raisins
2 tablespoons toasted unsweetened coconut flakes

Steps:

  • Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
  • Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
  • When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
  • Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
  • Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
  • Garnish with the coconut and reserved lime zest and serve.

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From bbc.co.uk


CURRIED COCONUT-CHICKEN RECIPE WITH HONEY-LIME COLESLAW
Oil grill. Barbecue chicken, with lid open, 4 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle …
From chatelaine.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 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


CREAMY COCONUT CHICKEN CURRY (30 MINUTE RECIPE!) - THE ENDLESS …
2019-08-16 Instructions. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
From theendlessmeal.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


THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE …
2017-12-18 Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add the coconut milk, …
From averiecooks.com


COCONUT CHICKEN CURRY (25 MINUTE RECIPE) - BOWL OF …
2021-03-23 Add the curry powder (2 tablespoons) to the onions and garlic. Stir to coat and cook for 30 seconds – 1 minute, stirring frequently, to toast the spices. Add the coconut milk (15 oz. can) and allow to melt (coconut milk is often part solidified in the can) and bring to a gentle simmer over medium high heat. Turn the heat back down to medium ...
From bowlofdelicious.com


CHICKEN CURRY WITH RED PEPPERS AND COCONUT MILK - RICARDO
Preparation. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 ...
From ricardocuisine.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 CURRY CHICKEN RECIPE | MYRECIPES
Step 1. Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.
From myrecipes.com


COCONUT CURRY CHICKEN (SUPER EASY!) - DOWNSHIFTOLOGY
2020-04-16 Cook for about 3-4 minutes. Add the cubed chicken pieces, along with the curry spice, ground ginger and salt and pepper. Cook for 5-7 minutes or until the chicken is cooked through. Pour in the coconut milk, juice from one lime and simmer for another 5 minutes. Serve it up with some white rice or cauliflower rice and garnish with fresh cilantro.
From downshiftology.com


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


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


CURRIED COCONUT CHICKEN RECIPE | LAND O’LAKES
Combine hot water, curry powder and bouillon granules in bowl; mix well. Stir into chicken mixture. Reduce heat to medium. Cook, stirring occasionally, 3-5 minutes or until vegetables are tender. STEP 3. Stir in sour cream and coconut flavoring. Continue cooking, stirring constantly, 1 minute or until heated through. STEP 4.
From landolakes.com


CHICKEN CURRY WITH COCONUT MILK - THIS HEALTHY TABLE
2021-02-26 Remove and set aside. Cook the vegetables. Heat the rest of the oil and cook the onions for 10 minutes. Then add the garlic and stir continuously for 30 seconds. Return the chicken to the pot and add in the coconut milk. Stir to combine. Simmer. Bring to a low boil and then reduce to a simmer and cook for 30 minutes.
From thishealthytable.com


COCONUT CHICKEN CURRY - JO COOKS
2022-04-02 Instructions. 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 ...
From jocooks.com


CHICKEN CURRY | RECIPETIN EATS
2019-03-13 Add curry powder and cook for 2 minutes. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens. Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
From recipetineats.com


KERALA CHICKEN CURRY WITH COCONUT (NADAN KOZHI KARI)
3. 4. 5. Heat coconut oil in a deep pot. Sauté onions and curry leaves for a couple of minutes, until onions are browned. Add minced ginger and garlic and sauté until it browns. Add marinated chicken thighs and sauté for 5 minutes. Mix in water and the spices. Set the flame to high and bring it to a boil.
From gohealthyeverafter.com


CURRIED COCONUT CHICKEN - WISHES AND DISHES
2014-02-05 Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, ½ teaspoon of the salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
From wishesndishes.com


CURRIED COCONUT CHICKEN AND RICE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Using 1 cup coconut milk and 1 cup water, 1/2 teaspoon salt (if desired) prepare rice according to package directions. While cooking, stir rice after 10 minutes. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté 3 minutes.
From myrecipes.com


CURRIED COCONUT SOUP WITH CHICKEN RECIPE | MYRECIPES
Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes. Advertisement. Step 2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls.
From myrecipes.com


COCONUT CURRIED CHICKEN RECIPE | MYRECIPES
Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up. 4 servings (serving size: 1 …
From myrecipes.com


ORIGINAL JAMAICAN CURRIED CHICKEN RECIPE WITH COCONUT MILK
2021-05-08 Max 3 mins, DO NOT let the curry BURN. Add the seasoned chicken to the pot remembering to stir and blend the curry and chicken together then cover the pot with its lid. Stir at intervals for 20 mins. Add remaining ingredients …
From jamaicandelicacy.com


CURRIED COCONUT CHICKEN - INTENTIONAL HOSPITALITY
2016-02-21 Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions, peppers, potatoes 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.
From intentionalhospitality.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


KERALA CHICKEN CURRY WITH COCONUT | RECIPELION.COM
5 hours ago Kerala chicken curry, also called nadan chicken curry is a specialty of Kerala, one of the Southern Indian states. This simple chicken curry is full of delicious flavors from coconut oil, fresh coconut, fennel seeds and other Indian spices. Kerala style chicken curry is yet another of my easy chicken recipes you can eat for a weeknight dinner ...
From recipelion.com


COCONUT-LIME CURRIED CHICKEN – FOOD NETWORK KITCHEN
This recipe is inspired by the Trinidadian curry that Marcus Samuelsson tasted in the Caribbean. In this class, he'll teach us to recreate his version, which is kicked up with ginger and lime.
From foodnetwork.com


CURRIED COCONUT CHICKEN OVER NOODLES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm. Advertisement. Step 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir …
From myrecipes.com


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