CURRIED COCONUT CHICKEN
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Provided by ROMA
Categories World Cuisine Recipes Asian Thai
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g
CHICKEN CURRY RECIPE
This creamy chicken curry with coconut milk is a lush dinner recipe. Served with rice or naan it's total comfort food.
Provided by This Healthy Table
Categories Main Dishes
Time 1h3m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 425 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 56 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1218 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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.
Nutrition Facts : Calories 823 kcal, Carbohydrate 46 g, Cholesterol 213 mg, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, Sodium 397 mg, Sugar 6 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g
THAI CHICKEN CURRY IN COCONUT MILK
This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.
Provided by NELL ROSS
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 6.4 g, Cholesterol 80.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 30.9 g, SaturatedFat 4.7 g, Sodium 378.6 mg, Sugar 2.8 g
COCONUT CHICKEN CURRY RECIPE BY TASTY
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
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
CHICKEN CURRY WITH COCONUT MILK
This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu's Kitchen website.
Provided by Jostlori
Categories Curries
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
- In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
- Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
- Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
- Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
- Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
- Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice, coconut rice, or rotis.
Nutrition Facts : Calories 734.6, Fat 39.1, SaturatedFat 16.3, Cholesterol 149.3, Sodium 201.8, Carbohydrate 44.2, Fiber 2.9, Sugar 35.2, Protein 51.5
CHICKEN CURRY WITH COCONUT MILK
Adapted from "The minimalist cooks diner" by Marc Bittman. Printed in the San Jose Mercury News April 6, 2005.
Provided by quixoposto
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam carrot till just tender. Cut chicken into 1 inch pieces. Pour oil into large non-stick skillet. Turn heat to medium high. Add onions, pinch of salt, and some pepper. Reduce heat to medium and cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Raise heat again and brown them a bit, then stir in curry and cook for another minute or so. Reduce heat to medium, add coconut milk and cook, stirrying occasionally, until it thickens, about 2 minutes. Add chicken and stir, then cook until done, 3-6 minutes. Add tomato, peas and carrots and cook until begetables are heated through. Taste and adjust seasonings.
- Variation: Substitute shrimp or scallops for chicken. Scallops should be seared first in a little oil in a hot pan.
Nutrition Facts : Calories 238.8, Fat 5.3, SaturatedFat 0.9, Cholesterol 65.8, Sodium 212.6, Carbohydrate 18.1, Fiber 4.2, Sugar 8, Protein 29.6
CHICKEN COCONUT CURRY
A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.
- Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.
- Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.
- Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.
Nutrition Facts : Calories 455 g, Fat 17 g, Fiber 5 g, Protein 48 g
More about "matts coconut milk curry chicken recipes"
COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT …
From delish.com
5/5 (25)Total Time 35 mins
COCONUT CURRY CHICKEN [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
COCONUT CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
WEEKNIGHT CHICKEN COCONUT MILK CURRY - SEASONS AND …
From seasonsandsuppers.ca
10 BEST CHICKEN THIGHS COCONUT MILK CURRY RECIPES
From yummly.com
COCONUT CURRY CHICKEN | KETO, DAIRY FREE! - KETOCONNECT
From ketoconnect.net
CHICKEN RECIPE WITH COCONUT MILK AND CURRY - COOKING …
From cookingfrog.com
COCONUT CHICKEN CURRY {VIDEO INCLUDED!}
From butterwithasideofbread.com
EASY CHICKEN CURRY WITH COCONUT MILK, COCONUT MILK …
From cookingandme.com
CHICKEN CURRY IN COCONUT MILK RECIPE - NDTV FOOD
From food.ndtv.com
CREAMY COCONUT CURRY CHICKEN - ISLAND FARMS
From islandfarms.com
SLOW COOKER CURRY CHICKEN WITH COCONUT MILK - JULIA'S CUISINE
From juliascuisine.com
COCONUT MILK CURRY CHICKEN RECIPE | YUMMLY | RECIPE | RECIPES, …
From pinterest.com
COCONUT CURRY CHICKEN [20 MINUTES!] - WHAT MOLLY MADE
From whatmollymade.com
CHICKEN CURRY WITH COCONUT MILK - HELLEME.COM
From helleme.com
TOMATO COCONUT CURRY CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
CHICKEN CURRY RECIPE WITH COCONUT MILK - THE CURRY GUY
From greatcurryrecipes.net
10 BEST TOMATO COCONUT MILK CHICKEN CURRY RECIPES - YUMMLY
From yummly.com
CURRY CHICKEN WITH COCONUT MILK RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
COCONUT MILK CURRY WITH CHICKEN - THE TRAVEL PALATE
From thetravelpalate.com
CHICKEN CURRY WITH COCONUT MILK - THE BIG MAN'S WORLD
From thebigmansworld.com
MATTS EASY CHICKEN CURRY RECIPE COCONUT MILK - TRUE BITES FAMILY …
From truebites.co.uk
CHICKEN CURRY WITH COCONUT MILK - HEATHER LIKES FOOD
From heatherlikesfood.com
CHICKEN WITH CURRY AND COCONUT MILK | METRO
From metro.ca
CHICKEN CURRY WITH COCONUT MILK - ANITACOOKS
From anitacooks.com
CURRY CHICKEN WITH COCONUT MILK - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
COCONUT CURRY CHICKEN RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
YELLOW CURRY CHICKEN RECIPE WITH COCONUT MILK - SWEET T MAKES …
From sweettmakesthree.com
CHICKEN CURRY WITH COCONUT MILK - SPICE EATS
From spiceeats.com
VEGAN COCONUT CURRY CHICKEN ON RICE - MARY'S TEST KITCHEN
From marystestkitchen.com
COCONUT CHICKEN CURRY RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
From thecoconutmama.com
CHICKEN CURRY WITH COCONUT MILK AND TOMATOES RECIPE | MUTTI
From mutti-parma.com
CHICKEN CURRY WITH COCONUT MILK RECIPE - RECIPES.NET
From recipes.net
COCONUT CURRY CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN WITH COCONUT MILK - INDIAN RECIPE - CLOVE AND CUMIN
From cloveandcumin.com
KERALA STYLE CHICKEN CURRY WITH COCONUT MILK - PEPPER DELIGHT
From pepperdelight.com
CHICKEN CURRY WITH COCONUT MILK (EASY & HEALTHY!) - FANNETASTIC …
From fannetasticfood.com
THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE LA CRUMB
From lecremedelacrumb.com
CURRY COCONUT MILK CHICKEN THIGHS RECIPE - WHITE ON RICE COUPLE
From whiteonricecouple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love