Chicken With Coconut Curry Sauce Food

COCONUT CURRY CHICKEN (SUPER EASY!)

Coconut Curry Chicken (Super Easy!) image

This coconut curry chicken takes less than 30 minutes - it's easy, healthy and delicious. Watch the quick video above!

Provided by Lisa Bryan

Time 30m

Number Of Ingredients 12

Ingredients

1 onion (diced)
1 red bell pepper (diced)
3 garlic cloves (finely chopped)
2 tbsp olive oil
3 boneless skinless chicken breasts (cut into 1-inch cubes)
2 tbsp curry powder (or more as desired)
1 tsp ginger powder
13.5 oz full-fat coconut milk ((1 can))
1 lime (juiced)
salt and pepper
4 cups cooked white rice or cauliflower rice
fresh cilantro (roughly chopped)

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

COCONUT CURRY CHICKEN

Coconut Curry Chicken image

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

Ingredients

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 green onions, chopped
1 tablespoon curry paste, or more to taste
⅓ cup chicken broth
½ cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro

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 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

Ingredients

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

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Marinated Chicken Breast With Coconut Curry Sauce image

This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

Provided by FlemishMinx

Categories Curries

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

Steps:

Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
Add the chicken breasts and coat them well with the marinade.
Cover, and refrigerate for 2 hours.
Pre-heat oven to 400°F.
Heat the olive oil in a frying pan and brown the chicken on both sides.
Season with salt and pepper to taste.
Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
Heat the peanut oil in a small sauce pan.
Add in the paste and gently fry for 5 minutes, stirring often.
Add in the coconut milk and mix well.
Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
Remove the chicken to the serving plate and spoon the sauce over the top.
Serve with rice.

COCONUT CURRY THAI CHICKEN

Coconut Curry Thai Chicken image

Provided by Susannah Locketti

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 (13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 Vidalia or other sweet onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

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 onion. 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 milk 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 4 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 ounces 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.

COCONUT CURRY THAI CHICKEN

Coconut Curry Thai Chicken image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

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!!

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Thai Basil Chicken with Coconut Curry Sauce image

A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.

Provided by Pietro

Categories World Cuisine Recipes Asian Thai

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

Steps:

Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g

COCONUT CURRY CHICKEN

Coconut Curry Chicken image

My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, shredded coconut and chopped unsalted peanuts, optional

Steps:

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

YUMMY COCONUT CURRY CHICKEN

Yummy Coconut Curry Chicken image

An adapted recipe... tweaked to mine and the DBF's preference. Hope you enjoy! You can use any kind of chicken you prefer, we just happen to love dark meat! =D The sauce also freezes well, so if you have leftovers that you don't want to waste, pour it in a Ziploc bag and freeze!

Provided by cali_love

Categories Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken thighs, cut into 1/2-inch chunks
1 teaspoon salt and pepper (to taste)
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 medium yellow onion, quartered
2 cups carrots, sliced
2 cups potatoes, chopped
3 garlic cloves, crushed
1 (14 ounce) can sweetened coconut milk
1 (14 1/2 ounce) can tomatoes, diced
1 (8 ounce) can tomato sauce
3 tablespoons sugar (or to taste)

Steps:

Season chicken pieces with salt and pepper. Prep and chop veggies.
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 40 to 50 minutes.
Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
Serve over steaming jasmine rice and enjoy!