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
COCONUT CURRY CHICKEN
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g
COCONUT CHICKEN CURRY
Steps:
- In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
- In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
COCONUT CURRY CHICKEN (SUPER EASY!)
This coconut curry chicken takes less than 30 minutes - it's easy, healthy and delicious. Watch the quick video above!
Provided by Lisa Bryan
Categories Main Meal
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.
- Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.
- Add the coconut milk and lime juice and simmer for an additional 5 minutes.
- Serve with rice and garnish with fresh cilantro.
Nutrition Facts : Calories 598 kcal, Carbohydrate 58 g, Protein 25 g, Fat 31 g, SaturatedFat 20 g, Cholesterol 54 mg, Sodium 119 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN, SWEET POTATO & COCONUT CURRY
Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
Provided by Lesley Waters
Categories Dinner, Main course
Time 35m
Yield Serves 2 adults and 2 children
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium
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
RED COCONUT CHICKEN CURRY
This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine.
Provided by daisygrl64
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
- add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
- pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
- reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
- add basil and coriander, and serve.
AWESOME THAI CHICKEN COCONUT CURRY
This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.
Provided by Le Beast
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large wok, add the garlic, saute.
- Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
- Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
- Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
- Serve over Jasmine rice and top with green onion.
- Soooooooooooooo yummy!
Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8
CREAMY COCONUT CHICKEN CURRY
A creamy coconut chicken curry with spinach. An easy, family-friendly dinner. Gluten-Free, Dairy-Free, Paleo, Whole30.
Provided by Hope Pearce
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Heat the coconut oil in a large skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
- Chop the chicken into roughly (2.5cm/1 inch) pieces.
- Add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
- Add the chicken and cook it for a couple of minutes turning frequently so that it is coated in the spices and oil.
- Next add the coconut milk, crushed tomatoes and tomato paste into the pan, gently stir until everything is mixed through evenly.
- Reduce the heat and simmer at a medium low heat. Cook for about 15 minutes.
- While this is simmering this would be a good idea to prepare your rice or cauliflower rice.
- After about 15 minutes add the spinach leaves to the curry and cook for another 5 minutes.
- Garnish with fresh coriander and sliced almonds (optional).
Nutrition Facts : Calories 726 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 54 grams fat, Fiber 8 grams fiber, Protein 52 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 966 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
COCONUT CURRY CHICKEN THIGHS
Succulent chicken thighs cooked in a rich, aromatic coconut curry sauce with vibrant broccoli. Is this the perfect weeknight meal, or what?
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 17
Steps:
- Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
- Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
- Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
- In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
- Season the chicken with lemon juice, salt and pepper and serve.
Nutrition Facts : Calories 254 kcal, Carbohydrate 8 g, Protein 23 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 170 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
COCONUT CURRY THAI CHICKEN
Steps:
- For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
- For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
- Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
- Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
- SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
- Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
- Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
- Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
More about "chicken coconut curry food"
COCONUT CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring.
- Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.
- Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
COCONUT-CURRY CHICKEN WINGS RECIPE - JUSTIN CHAPPLE | FOOD
From foodandwine.com
- In a very large bowl, whisk the coconut milk with the curry paste, lime zest and juice. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Light a grill and oil the grate. Remove the chicken from the marinade; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 20 to 25 minutes.
CHICKEN COCONUT CURRY - BBC GOOD FOOD
From bbcgoodfood.com
- Heat the butter and olive oil in a large pan over a medium heat. Add the leeks and saute until caramalised.
- Add the coriander pesto and chicken. Cook for 2 minutes or until chicken pieces are lightly browned.
COCONUT CURRY CHICKEN RECIPE - SWAHILI KUKU WA NAZI CURRY
From honest-food.net
- In a large, lidded pot, heat the coconut oil over medium-high heat. When it's hot, brown the pheasant or chicken pieces, removing them as they brown to a plate. Salt the meat as it cooks.
- When all the meat has browned, add the sliced onion, some salt, and stir well. Saute the onion, stirring often, until it wilts and picks up a little browning on the edges. Just a little browning, though. Don't caramelize them.
- Mix in the garlic, ginger and chiles and let them cook for 1 minute. Add the tomatoes and curry powder and stir well. My advice is to add 2 tablespoons at first, then check the seasoning in a while. You can always add more.
QUICK & EASY COCONUT CURRY CHICKEN - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
- On the stove top, add all of the ingredients to a pot over medium-low heat. Cook for 15 minutes, whisking occasionally, until the chicken is cooked through.
- In another pot, heat 2 cups of water to boiling. Add the rice and stir. Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.
20-MINUTE COCONUT CHICKEN CURRY - FAMILY FOOD ON THE TABLE
INDIAN CHICKEN CURRY WITH COCONUT MILK - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
- Heat the coconut oil in a large saucepan or frying pan. Once hot, fry the onion over a low heat, stirring occasionally for around 10 minutes until it starts to soften.
- Add the chicken and fry for a few moments longer, then stir in the garlic, ginger and the dry spices. Stir around in the pan, allowing them to release their flavor into the chicken.
SLOW COOKER COCONUT CURRY CHICKEN - THE FOOD CHARLATAN
WHOLE30 COCONUT PALEO CHICKEN CURRY | FOOD FAITH FITNESS
From foodfaithfitness.com
- Heat 1 tbsp of the coconut oil in a large, high-sided frying pan on medium/high heat. Add in the chicken thighs and cook for 1-2 minutes per side until seared and golden brown, then transfer to a plate.
- Add the remaining oil and turn the heat to medium. Add the red pepper, onion, garlic, ginger, curry powder, turmeric and garam masala and cook until the veggies begin to soften, about 5 minutes.
- Add in the rest of the ingredients, up to the cilantro, and bring to a boil. Boil 3 minutes then cover, reduce the heat to low and simmer for 10 minutes. Uncover, and simmer another 5-10 minutes until the sauce is slightly thickened.
THE BEST COCONUT CHICKEN CURRY (REGULAR OR INSTANT POT) · I AM A …
From iamafoodblog.com
- Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food processor but it'll be less tasty) until it resembles a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Coat chicken throughly with the curry paste and let marinate for 30 minutes.
- In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Flip the chicken skin side up and add the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.
- Bring to a gentle simmer and cook for 1 hour, or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT CURRY …
From delish.com
- When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
COCONUT CURRY CHICKEN - LOTUS FOODS WEBSITE
From lotusfoods.com
- Heat oil in a large sauté pan on a medium heat. Add onion, red pepper and garlic and cook for 3-4 mins.
- Add spices and toast for 1 min. Add cubed chicken and cook for 5-7 mins or until chicken is cooked through, stirring frequently.
INDONESIAN COCONUT CURRY CHICKEN WINGS
From foodnetwork.ca
BEST CHICKEN COCONUT CURRY EVER - THE KITCHEN FOODIE
From thekitchenfoodie.com
THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
From averiecooks.com
CHICKEN COCONUT CURRY - PEAK REFUEL
From peakrefuel.com
QUICK SKILLET CHICKEN COCONUT CURRY - MAPLE LEAF
From mapleleaf.ca
THAI COCONUT CURRY CHICKEN - FOOD DOLLS
From fooddolls.com
BEST SLOW COOKER COCONUT CHICKEN CURRY RECIPES | FOOD NETWORK …
From foodnetwork.ca
CHICKEN, COCONUT AND PINEAPPLE CURRY RECIPE
From lovefood.com
SUKHI’S CHICKEN COCONUT CURRY WITH MANGO AT COSTCO REVIEW – …
From shoppingwithdave.com
PUMPKIN CHICKEN COCONUT CURRY - BOLTON FOODS
From boltonfoods.com
CRISPY CURRY BAKED CHICKEN RECIPE WITH CREAMY COCONUT RICE …
From 30seconds.com
COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
From thecoconutmama.com
CHICKEN COCONUT CURRY SOUP RECIPE | SOUP RECIPES | PBS FOOD
From pbs.org
EASY COCONUT CURRY CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
COCONUT CHICKEN CURRY - FOOD FUSION
From foodfusion.com
DELISH THAI COCONUT CURRY CHICKEN RECIPE - THEFOODXP
From thefoodxp.com
COCONUT-LIME CHICKEN CURRY - CANADIAN LIVING
From canadianliving.com
SLOW-COOKER CHICKEN COCONUT CURRY | THRIFTY FOODS RECIPES
From thriftyfoods.com
CHICKEN CURRY WITH RAISINS, ALMONDS AND COCONUT
From thriftyfoods.com
CHICKEN CURRY WITH COCONUT MILK - THIS HEALTHY TABLE
From thishealthytable.com
COCONUT CURRY CHICKEN - TIFFANIE | RECIPE | COCONUT CURRY CHICKEN …
From pinterest.com
COCONUT CHICKEN AND VEGETABLE CURRY RECIPE | THAI RECIPES | PBS …
From pbs.org
COCONUT CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
RECIPES: GARLIC NAAN HITS NEW LEVEL WITH INDIAN COCONUT CHICKEN …
From vancouversun.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