Tandoori Coconut Chicken Curry Recipes

INSTANT POT COCONUT TANDOORI-INSPIRED CHICKEN

Steps:

• Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you're ready to cook, follow the directions below!
• : Add everything to the Instant Pot. If it's thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it's frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
• Add everything to the slow cooker. If it's thawed, cook for 4 hours on high, or 6 hours on low. If it's frozen, cook for 6 hours on high. Shred and serve over rice!

TANDOORI COCONUT CHICKEN CURRY

Steps:

• Pour the oil into a large deep saucepan, add the cloves and cardamom pods and cook over a low-medium heat until the oil is hot and the cloves and cardamom become aromatic. Turn down the heat and add the onion and try gently for 10 minutes stirring frequently until the onion browns. Stir in the garlic and fry for about 1-2 minutes.
• Sprinkle in the ground ginger and tandoori masala powder, mix well and cook for about a minute. Add the tomato puree, sugar, fresh ginger and chillies, mix well and cook for 1-2 minutes. These ingredients can be mixed together beforehand and added in one go.
• Add the chicken to the pan, mix well coating the chicken thoroughly and cook for 2-3 minutes, stirring all the time. Pour in the coconut milk and mix well. Bring to a gentle simmer, then cook, uncovered, for 15 minutes, stirring occasionally to avoid any sticking. Replace the lid and cook for another 10 minutes. Season to taste with salt and serve sprinkled with the chopped coriander with some rice.
• The important ingredient here is 'Tandoori Masala', which is a spice blend available from your local Asian grocers, you may even find it in the supermarket
• I have made this countless times and it never fails to satisfy. try making it without the chillies for those with an aversion to 'hot' food ..... it is equally as tasty!

COCONUT CHICKEN CURRY

Steps:

• Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
• In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
• Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
• Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
• If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

COCONUT CHICKEN CURRY RECIPE BY TASTY

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!

TANDOORI CHICKEN LEGS WITH COCONUT RICE

Steps:

• Preheat oven to 200c.
• Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
• Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
• While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
• Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
• To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.

COCONUT CHICKEN CURRY

Steps:

• Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
• Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
• Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

INDIAN COCONUT CHICKEN CURRY

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.

WEEKNIGHT TANDOORI CHICKEN

Steps:

• In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
• In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
• Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
• Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!