Turmeric Coconut Chicken Curry Recipes

TURMERIC CHICKEN COCONUT CURRY

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.

COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS

Steps:

• Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
• Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
• Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8-10 minutes. Transfer to a plate.
• Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
• Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
• Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
• Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.