Curried Sauteed Chicken Chunks With Coconut Milk Recipes

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.

COCONUT CURRIED CHICKEN

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.

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.

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.