Leftover Chicken Coconut Curry Recipes

LEFTOVER CHICKEN CURRY

Steps:

• Chop the onion and fry for a few minutes. Crush and add the garlic, and cook for about 2 minutes.
• Add the turmeric, curry powder, and flour along with the chicken, and then stir until the meat is well coated. Cook for a further two minutes or so, to cook out the taste of the flour and bring out the aroma of the spices.
• Add a little stock, and stir until you have a smooth paste. Add the rest of the stock slowly. Then add the tomato puree and stir again until well mixed.
• Turn the heat down low. Cover and simmer for 15 minutes. Serve with flatbread or rice.

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Steps:

• Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
• Push the onion to the side. Increase heat to medium high. 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.
• Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

LEFTOVER CHICKEN CURRY

Steps:

• Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes
• Add garlic and ginger and stir for 2 minutes
• Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen.
• Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.
• Add the stock and bring to the boil. Let it bubble gently for around 20 minutes until thickened.
• Add the roast chicken and warm through until you have the desired consistency of sauce.
• Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.

LEFTOVER CHICKEN COCONUT CURRY

Steps:

• chop the onion and chilis small.
• In a blender put water ginger and peeled garlic and blend it.
• If mixture is too thick add a bit more water.
• The paste should be the consistancy of apple sauce.
• set aside.
• Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
• Add mustard seeds to oil and cook until they start to pop.
• Add the ginger garlic paste and spices,fry for about a minute.
• blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
• In a pot heat chicken in a bit more oil.
• Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
• add salt to taste serve with white basmati rice.
• *note:add as many chilis as you want to make this dish spicier.

CHICKEN AND MUSHROOM COCONUT CURRY

Steps:

• Warm the butter and oil over medium-high heat in a large skillet. Add the chicken, and cook for about 5 minutes, or until lightly browned. Add the mushrooms, onion, and garlic and cook for another 5 minutes.
• Stir in the coconut milk and red curry paste. Once bubbling, reduce the heat to medium-low. Simmer for 10-15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste. Serve over rice and garnish with chopped parsley.

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Steps:

• Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
• Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
• The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
• Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
• Serve curry over hot rice.

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.