CURRY CHICKEN WITH COCONUT PEAS AND RICE
Steps:
- For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
- Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
- For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
- Serve the chicken curry over the coconut peas and rice.
COCONUT CURRY CHICKEN WITH POTATOES
Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large casserole, saute onion in oil until tender.
- Add green pepper and garlic, saute for another 2 minutes.
- Add curry powder and cook for 1 minute.
- Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
- Bring to a boil.
- Cover and simmer for 30 mins, or until potatoes are tender.
Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8
CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)
This is a super delicious Vietnamese curry. Every time I make it, people are blown away! It is even more flavorful the next day.
Provided by Sommer Clary
Categories Curries
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
- Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
- In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
- Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
- Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
- Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
- Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.
Nutrition Facts : Calories 690.8, Fat 31.2, SaturatedFat 18.2, Cholesterol 94.4, Sodium 1967.5, Carbohydrate 75.5, Fiber 12.5, Sugar 12.7, Protein 31.3
POTATOES AND PEAS IN RED CURRY SAUCE
This is from "The Gourmet Vegetarian Slow Cooker". This isn't an awesome dish, but it is good and very satisfying....even if you're serving a carnivore as long as you're generous with the cashews. The recipe originally called for 2 lbs. of small potatoes. I think it was about 1/4 - 1/2 lb. too many and have modified the ingredient list accordingly. You can also use yellow potatoes instead of the red ones, but the red are nice because of the all the color contrast that gets going in this dish. You can use hot red curry paste, but you may want to test it at 2 T. first to be sure that it won't make the final dish too hot.
Provided by Debbie R.
Categories Curries
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
- Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
- Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes.
- To serve, sprinkle with cashews and cilantro. Serve over rice.
- COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.
Nutrition Facts : Calories 550.4, Fat 26.6, SaturatedFat 17.9, Sodium 173.3, Carbohydrate 71.4, Fiber 10.8, Sugar 20.4, Protein 12.5
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