Turmeric Chicken Coconut Curry Recipes
COCONUT CHICKEN CURRY
After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!
Provided by Matthieu Duquette
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 24
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.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 29.2 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 217.7 mg, Sugar 15.5 g
TURMERIC CHICKEN COCONUT CURRY
This curry has all the heady spices of authentic Indian cooking, but simplified for weeknight meals!
Provided by Kari
Categories Curry
Time 40m
Number Of Ingredients 16
Steps:
- Start by prepping all your ingredients before cooking.
- Sauté the chicken, then remove it from the pan and set it aside until the end of cooking time.
- Then sauté the onion until it's beginning to soften before adding the ginger and garlic.
- Next add the spices to the pan and cook until fragrant, about 30 seconds.
- Add the butternut squash cubes to the pan along with the coconut milk and broth.
- Simmer until tender, about 15 minutes.
- Then add the roughly chopped spinach in at the end of the cooking time, along with the garam masala.
- For spinach the heat of the curry will cook it, but for kale you'll need to simmer the curry a couple more minutes.
- Season to taste with salt and freshly squeezed lime juice.
- Serve with freshly chopped cilantro, lime wedges, and your choice of sides.
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