Indian Coconut Curry Recipes

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INDIAN COCONUT-CHICKEN CURRY



INDIAN COCONUT-CHICKEN CURRY image

Categories     Chicken

Number Of Ingredients 18

1/4 cup Vegetable Oil
1 large Onion, thinly sliced
4 teaspoons finely chopped Garlicp
4 teaspoons finely chopped Ginger
2 Tablespoons ground Coriander
2 teaspoons ground Cumin
1/4 teaspoons Turmeric
1/2 teaspoon Cayenne Pepper
1/4 teaspoon freshly cracked Black Pepper
1 1/2 teaspoon Kosher Salt
2 medium Tomatoes, chopped
1/2 cup Chicken Stock
2 lbs. Boneless, Skinless Chicken, cut into 1 inch pieces
1/2 cup Unsweetened Coconut Milk
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Clove
1/3 cup chopped Cilantro
Steamed Basmati Rice

Steps:

  • In a Dutch oven or enameled cast-iron casserole, heat oil, then add onions and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add salt, tomatoes and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally for 15 minutes. Add coconut milk and simmer partially covered for another 15 minutes or until the sauce thickens and the chicken is cooked. Add cinnamon and clove and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

INDIAN COCONUT CHICKEN CURRY



Indian Coconut Chicken Curry image

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

3 tablespoons vegetable oil, or more as needed
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 dried red chile, broken in half, or more to taste
1 pinch asafoetida powder
1 large onion, finely sliced
2 cloves garlic, minced
1 large bay leaf
1 teaspoon minced fresh ginger root
¼ teaspoon ground turmeric
3 fresh curry leaves, or more to taste
½ teaspoon chili powder, or more to taste
1 pinch ground black pepper
1 ¼ pounds skinless, boneless chicken breasts, cut into large pieces
½ teaspoon ground coriander
1 cup coconut milk
½ teaspoon tamarind paste, or more to taste
salt to taste
1 pinch garam masala
1 cup water, or as needed

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

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

INDIAN-STYLE BEEF CURRY WITH COCONUT MILK



Indian-Style Beef Curry With Coconut Milk image

From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday.

Provided by mjerusha

Categories     Curries

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs filet of beef or 1 1/2 lbs sirloin, cut into 1/2-inch strips
2 garlic cloves
2 tablespoons grated fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/4 cup oil
1 1/2 cups onions, cut julienne style
1 1/2 cups red bell peppers, cut into strips
1 tablespoon curry powder
2 cups coconut milk
1/3 cup chopped cilantro (garnish)

Steps:

  • Cut the meat, onions and peppers.
  • Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
  • Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
  • Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
  • Add curry powder and meat to the onion and peppers in the skillet; stir well.
  • Add coconut milk and heat til warm; add salt and pepper to taste.
  • Garnish with cilantro; Serve over rice.

SOUTH INDIAN COCONUT & PRAWN CURRY



South Indian coconut & prawn curry image

This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 17

1 large onion , quartered
0.5 thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes , 2 halved, 2 cut into wedges
2 tsp rapeseed oil
½ cinnamon stick
½ tsp black mustard seeds
3 cloves
seeds from 4 cardamom pods , crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15g creamed coconut , chopped
1 red chilli , halved, deseeded and sliced or diced
150g pack raw, shelled king prawns
140g skinless cod , cut in half, then halve again to make chunky strips

Steps:

  • Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
  • Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
  • Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium

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