Indian Chicken With Coconut Milk Recipes
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
CHICKEN IN COCONUT MILK (INDIAN)
While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish. This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead.
Provided by eatrealfood
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan, dry-roast the almonds and coconut until they are just light brown.
- Remove to a large bowl.
- Add the coconut milk, ground spices, ginger, garlic and salt.
- Combine well.
- Heat oil in pan.
- Add bay leaves, cardamom pods and chicken cubes.
- Stir-fry this for 2 minutes to seal the chicken.
- Pour in the coconut milk mixture and stir thoroughly.
- Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
- Garnish for more cilantro if desired, and serve accompanied with pulao.
Nutrition Facts : Calories 418.4, Fat 31.7, SaturatedFat 15.9, Cholesterol 72.6, Sodium 700.3, Carbohydrate 8.4, Fiber 2.2, Sugar 5.3, Protein 26.3
INDIAN COCONUT CHICKEN CURRY
Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.
Provided by cookiemonster
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
- Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 5.5 g, Cholesterol 53.8 mg, Fat 17.5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 84 mg, Sugar 1.1 g
CHICKEN WITH SPICED MASALA AND COCONUT MILK
Spicy, creamy, and absolutely delicious Indian dish! Serve over steamed jasmine rice. You can substitute shrimp for the chicken, but adjust your cooking time accordingly.
Provided by RedSoxInMD
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tbsp oil in a large, high walled saute pan or dutch oven over medium heat.
- Saute onions until deep golden.
- Add garlic and all spices.
- Stir 1 minute.
- Remove from pan and cool to lukewarm.
- Puree tomatoes and yogurt in processor or blender until almost smooth.
- Add onion mixture and puree until almost smooth.
- Season masala to taste with salt and pepper.
- Heat remaining 2 tbsp oil in same pan and and saute chicken until halfway done, about 10 minutes.
- Stir in coconut milk, cillantro, green onions, lemon juice and prepared masala.
- Bring to a simmer and cook until chicken is done, about 10 minutes more.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 506, Fat 22.7, SaturatedFat 3.8, Cholesterol 153.2, Sodium 308.4, Carbohydrate 21.9, Fiber 4.9, Sugar 12.3, Protein 53.7
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