Curried Sauteed Chicken Chunks With Coconut Milk Recipes

CHICKEN CURRY IN COCONUT MILK

Steps:

• Put chicken into a large bowl and add the chili powder, coriander powder, cumin powder, fennel powder, and cardamom powder and mix well till all the pieces are coated. Sprinkle with a little water if the mixture is too dry. Marinate for 30 minutes.
• Set up a deep pan on medium heat. Add the cooking oil and allow to heat. When hot, add all the whole spices. Sauté till the spluttering stops, the spices turn slightly darker and begin to release their aromas.
• Now add the garlic, ginger, and onion pastes. Sauté for roughly 2 minutes, stirring frequently.
• Add the chicken, potatoes, tomatoes, and enough hot water to the pan to just cover the chicken. Bring to a boil and then simmer the heat. Cook like this for 20 minutes. Stir occasionally.
• Taste and season with salt to your preference (to this amount of chicken curry, add roughly a level teaspoon of salt). Cook for 5 more minutes, uncovered.
• Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.
• Spoon into serving bowl and serve with hot plain boiled rice. Layered, flaky lachcha parathas also taste divine with this curry.

CHICKEN CURRY RECIPE

Steps:

• Cut the chicken into 1/2 inch chunks. Sprinkle the chicken with paprika, turmeric, 1 teaspoon of salt, and black pepper. Toss to coat.
• Heat 2 tablespoons of canola oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and brown it for 3 to 4 minutes, stirring occasionally to make sure it doesn't stick.
• Remove the chicken and set it aside.
• Add the remaining oil and once it's hot, add the onion and sauté for 10 minutes, stirring occasionally. Then add the garlic and stir continuously for 30 seconds.
• Add the chicken back into the pot, along with the coconut milk, and the remaining teaspoon of salt. Stir to combine and increase the heat so the curry comes to a low boil. When it's gently bubbling, reduce the heat to a simmer and allow to cook for 30 minutes, stirring every 10 minutes.
• Turn off the heat and stir in the curry powder and lime juice. If time permits, allow the curry to sit for 10 minutes before serving - this will continue to thicken the sauce.
• Serve with optional rice or naan and top with fresh cilantro.

CHICKEN COCONUT CURRY

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.

CURRIED COCONUT CHICKEN

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AND HERBS

Steps:

• Between sheets of plastic wrap pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.
• Heat the sesame oil in a skillet over moderate heat. Add the chicken breasts and tenderloins. Saute the chicken without disturbing the pieces for 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.
• Remove the chicken to a plate and discard the fat from the skillet. Squeeze the juice from the lime into the skillet and scrape up any coagulated juices into the juice; add the coconut milk, bring it to a simmer. Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.

CURRIED COCONUT CHICKEN FOR TWO

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.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK

Steps:

• Toss the chicken with the curry powder, salt to taste, chilie and lemongrass.
• Place the oil in a medium skillet, turn the heat to medium-high. When hot, add chicken and cook stirring occasionally until it loses its raw color. Add the coconut milk so that it isn't saucy and cooks off mostly and turn heat to medium.
• Cook for another 2-3 minutes until cooked through, then stir in the fish sauce and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

CURRIED COCONUT CHICKEN

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.

COCONUT-LIME CURRIED CHICKEN

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.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK

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.