Spicy Tomato Coconut Chicken Recipe By Tasty

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SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY



Spicy Tomato Coconut Chicken Recipe by Tasty image

Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

3 lb chicken, quartered
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger
3 jalapeñoes, deseeded and diced
1 onion, chopped
1 ¼ cups tomato puree
1 cup coconut milk, unsweetened
1 cup chicken stock
fresh cilantro, or parsley, for garnish, chopped

Steps:

  • Salt and pepper chicken.
  • In a large pot, brown chicken in olive oil. Remove chicken and set aside.
  • In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
  • Pour in the tomato puree, unsweetened coconut milk and chicken broth.
  • Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
  • Serve with rice. Garnish with cilantro or parsley.
  • Enjoy!

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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

SPICY CHICKEN



Spicy Chicken image

"I serve this zippy chicken with plenty of sour cream and full glasses of milk to calm the bite," comments Donna Michaelis of Madison, Wisconsin. "It's a super way to stay toasty on blustery autumn days."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

5 tablespoons butter, divided
1 medium onion, chopped
6 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) tomato sauce
2 cups chopped green onions
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1-1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce
1 tablespoon salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1 teaspoon dried basil
1/4 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cubed
16 ounces angel hair pasta
1/2 cup sour cream

Steps:

  • Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.

Nutrition Facts :

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF



Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

Steps:

  • For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
  • For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
  • In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
  • To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
  • On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
  • Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE



Grilled Chicken With Spicy Brazilian Tomato and Coconut Sauce image

Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.

Provided by lazyme

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons cooking oil
3 garlic cloves, minced
1 chicken, quartered (3 to 3 1/2 pounds)
3/4 teaspoon salt
fresh ground black pepper
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeds and ribs removed, minced
1 1/4 cups canned crushed tomatoes in puree
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

  • Light the grill.
  • In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
  • Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
  • Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
  • Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
  • Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
  • Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  • Stir in the cilantro and serve with the chicken.

SPICY FRIED CHICKEN RECIPE BY TASTY



Spicy Fried Chicken Recipe by Tasty image

Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!

Provided by Katie Aubin

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 8

½ cup sour cream
6 oz hot sauce
4 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 cups vegetable oil
1 oz buffalo wing seasoning mix, divide
1 ½ cups all purpose flour

Steps:

  • In a large bowl whisk together the sour cream and hot sauce.
  • Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
  • Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
  • Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
  • Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
  • Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
  • Season the chicken with reserved buffalo wing seasoning.
  • Serve and enjoy!

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