Coconut Chicken Curry Recipe By Tasty Food

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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

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

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 13

2 tablespoon olive oil
2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 small onion (chopped)
3 cloves garlic (minced)
2 tablespoon curry powder
1 cup chicken broth (low sodium)
14 ounce coconut milk (1 can)
14.5 ounce diced tomatoes (1 can)
2 tablespoon tomato paste
2 tablespoon sugar
2 tablespoon parsley (chopped)

Steps:

  • Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
  • Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
  • Garnish and serve: Garnish with parsley and serve over rice.

Nutrition Facts : Calories 396 kcal, Carbohydrate 13 g, Protein 35 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 97 mg, Sodium 532 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

COCONUT CURRY CHICKEN THIGHS



Coconut curry chicken thighs image

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

1 tablespoons coconut oil
6-8 chicken thighs (skin-on, bone-in)
1 onion (finely chopped)
3 garlic cloves (crushed)
1 teaspoon crushed ginger
2 teaspoons curry powder (I used Garam Masala)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder/cayenne pepper (optional)
400 g (14o) coconut milk
2 tablespoons cream (optional)
1 teaspoon honey (optional)
juice of 1/2 lemon
salt and pepper to taste
2 cups broccoli florets

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

MICRONESIAN COCONUT CHICKEN CURRY



Micronesian Coconut Chicken Curry image

The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country's people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures. Posted for ZWT7. Found in http://whatscookinginyourworld.blogspot.com/2011/03/day-111-micronesia-coconut-chicken.html

Provided by Artandkitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken, cut to pieces (I used boneless, skinless chicken thighs)
2 -3 potatoes, quartered
2 -3 carrots, cut into small pieces
1 big red bell pepper, cut into 1x1 cubes
1 big green bell pepper, cut into 1x1 cubes
2 medium onions, chopped
1 garlic clove, minced
1 tablespoon ginger, chopped
2 cups coconut milk (I used light and added a little extra)
2 -3 tablespoons curry powder
1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 tablespoons cooking oil
salt and pepper

Steps:

  • In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
  • In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
  • Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
  • Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
  • Add salt and pepper to taste.
  • Serve hot with steamed rice.

Nutrition Facts : Calories 1045.5, Fat 55.7, SaturatedFat 29.8, Cholesterol 85, Sodium 167.3, Carbohydrate 112.8, Fiber 7.2, Sugar 83.7, Protein 27.2

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

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!!

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

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!

CREAMY COCONUT CHICKEN CURRY



Creamy Coconut Chicken Curry image

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

6 boneless chicken thigh cutlets
2 tablespoon coconut oil
1 onion, diced
2 teaspoon garlic, crushed
1 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon cumin
1 tablespoon coriander, ground
1/2 tablespoon turmeric
1/2 teaspoon ground ginger
1 teaspoon salt
1 can coconut milk (400ml/13.5oz)
1/2 can chopped tomatoes (200gm/7oz)
1 tablespoon tomato paste
2 cups baby spinach leaves
Fresh coriander and sliced almonds to garnish

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



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

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

CREAMY COCONUT CHICKEN CURRY



Creamy Coconut Chicken Curry image

Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil
½ medium onion (finely minced)
1 head garlic (chopped (10-12 cloves))
2 tablespoons ginger (minced)
1 tablespoon each: ground cumin, coriander, and turmeric
1 teaspoon cayenne powder (optional)
3 chicken breasts (chopped into bite-sized pieces)
28 ounce can of crushed tomatoes
2 teaspoons sea salt
15 ounce can coconut milk
A few handfuls of cherry tomatoes (cut in half)
1 cup chopped cilantro

Steps:

  • Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
  • Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
  • Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 233 kcal, Carbohydrate 18 g, Protein 15 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1083 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

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

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

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



Coconut Curry Chicken image

Coconut Curry Chicken on your table in less than 30 minutes that tastes better than your favorite restaurant! Its lusciously creamy, loaded with flavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry friendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night of the week. Simple, delicious and a dinner the whole family loves - are you in LOVE?!

Provided by Jen

Categories     Main Course

Time 25m

Number Of Ingredients 22

1 tablespoon olive oil
1 pound chicken breasts (sliced into 1/4" slices then 2" pieces)
1/2 large onion, chopped
1 red bell pepper (chopped into 1" pieces)
5 oz. (1 cup) green beans (chopped into 1" pieces)
2 cups cauliflower (chopped into bite size pieces)
2 teaspoons freshly grated ginger
3 cloves garlic (minced)
2 tablespoon curry powder
1 13.5 oz. can coconut milk ((I like Chaokoh))
1 tablespoon cornstarch
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce (may sub soy sauce)
2 tablespoons lime juice
2 tablespoons Asian/Thai Sweet Chili Sauce ( like Mae Ploy)
1/2 tablespoon brown sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1-3 teaspoons Asian hot chili paste/sauce (or more to taste)
cilantro
crushed peanuts

Steps:

  • Heat oil over medium high heat in large skillet. Add chicken, onions and curry powder and cook just until chicken is no longer pink. Add bell peppers, cauliflower, green beans, ginger and garlic, and sauté 1 minute.
  • Add half of the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  • Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
  • Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.

THAI CHICKEN COCONUT CURRY



Thai Chicken Coconut Curry image

Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Provided by Averie Sunshine

Categories     Chicken

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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  • In a large skillet on medium-high heat, heat the olive oil. Add in the curry powder and stir until well blended. Add the onions and garlic and cook until the onions become soft and translucent, about 3-5 minutes.
  • Reduce heat to medium, add the chicken cubes and cook with the curry and onion mixture until the chicken is no longer pink and juices run clear, about 7 to 10 minutes.
  • Pour coconut milk and diced tomatoes into the pan, and stir to combine with the chicken. Cover and simmer, stirring occasionally until sauce thickens, approximately 30 to 40 minutes.


COCONUT CHICKEN CURRY - THE TASTY BALANCE - MAIN DISHES
Directions. In a small bowl whisk together coconut milk, curry powder, cornstarch, lime juice, and honey. Set aside. Heat a large skillet over medium to high heat. Coat pan with …
From thetastybalance.com
Category Main Dishes
Estimated Reading Time 3 mins
  • In a small bowl whisk together coconut milk, curry powder, cornstarch, lime juice, and honey. Set aside.
  • Heat a large skillet over medium to high heat. Coat pan with olive oil and add in chicken cut into strips. Cook 3 to 5 minutes on each side or until golden and cooked through. Remove from pan and set aside.
  • Add remaining olive oil to skillet and add in red bell pepper, asparagus, garlic, and ginger. Cook for 4 to 5 minutes or until vegetables begin to soften. Reduce heat.
  • Whisk sauce and add to skillet with vegetables. Add back in chicken and cook until sauce begins to thicken about 3 to 4 minutes.


COCONUT CHICKEN CURRY RECIPE - EATINGWELL
Place chicken drumsticks in a large resealable plastic bag. Add yogurt and 1 tablespoon of the curry paste to bag with chicken; seal bag. Turn and massage chicken so …
From eatingwell.com
Category Healthy Chicken & Rice Recipes
Calories 383 per serving
Total Time 5 hrs
  • Place chicken drumsticks in a large resealable plastic bag. Add yogurt and 1 tablespoon of the curry paste to bag with chicken; seal bag. Turn and massage chicken so all is coated with yogurt mixture. Marinate in the refrigerator at least 4 hours or up to 24 hours, turning bag occasionally.
  • Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Place marinated chicken on foil. Bake for 35 to 40 minutes or until chicken is no longer pink (175 degrees F). Set chicken aside.
  • In a large nonstick skillet, cook eggplant, onion, and serrano pepper in hot oil over medium heat for 6 to 8 minutes or until eggplant is tender, stirring occasionally. In a small bowl whisk together coconut milk, cornstarch, remaining 1/2 tablespoon curry paste, and the salt until smooth. Add all at once to eggplant mixture. Cook and stir until slightly thickened and bubbly. Add baked chicken to skillet. Cook over medium-low heat for 2 minutes more, stirring to coat chicken with sauce. Remove from the heat. Sprinkle with 1/2 teaspoon of the garam masala; stir to combine. Set aside.


COCONUT CHICKEN AND RED PEPPER CURRY - SLIMMING EATS
Coconut Chicken and Red Pepper Curry - a delicious curry with tender pieces of chicken in a thick creamy red pepper curry sauce. Chicken Curry If there is one thing I love, …
From slimmingeats.com
4.5/5 (77)
Total Time 1 hr
Category Main
Calories 290 per serving
  • Add the garlic, ginger, red bell pepper and carrot and fry for a further couple of minutes, just to soften slightly.


COCONUT CHICKEN CURRY (25 MINUTE RECIPE) - BOWL OF DELICIOUS
Slice the chicken breast against the grain thinly, and slice the carrots and broccoli stems as well. ADD curry powder to the onions and garlic and sauté for about a minute. This …
From bowlofdelicious.com
5/5 (2)
Total Time 25 mins
Category Chicken
Calories 539 per serving
  • Melt the coconut oil (2 tablespoons) in a large skillet over medium heat. Add the sliced red onion and garlic. Stir to coat in the oil and turn heat down to medium-low. Sauté over medium-low heat until garlic is toasted and golden brown, and onions have started to brown and are soft, stirring occasionally (5-10 minutes). Note: this is a good time to prep the remaining ingredients to save time.
  • Add the curry powder (2 tablespoons) to the onions and garlic. Stir to coat and cook for 30 seconds - 1 minute, stirring frequently, to toast the spices.
  • Add the coconut milk (15 oz. can) and allow to melt (coconut milk is often part solidified in the can) and bring to a gentle simmer over medium high heat.
  • Turn the heat back down to medium-low and add the sliced chicken breast, sliced carrots, sliced broccoli stems (or other veggies), kosher salt (1 teaspoon), and lime zest. Stir and simmer uncovered on low or medium-low heat for about 10 minutes, stirring occasionally, until chicken is fully cooked.


COCONUT CURRY CHICKEN RECIPE | MYRECIPES
Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in …
From myrecipes.com
4/5 (8)
Total Time 30 mins
Servings 4
Calories 333 per serving
  • Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.
  • Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.


CHICKEN CURRY WITH ROASTED COCONUT - HUNGRY LANKAN
Delicious slow-simmered chicken curry with added Roasted Coconut aka Sri Lankan Kalu-pol chicken curry is a must-try dish to add to your chicken recipes list. Its nutty, sweet, sour, and chicken pieces become fall-off the bone tender. And so aromatic with all the roasted coconut and the spices.
From hungrylankan.com
5/5 (1)
Category Dinner, Lunch
Cuisine Sri Lankan
Total Time 1 hr 10 mins


EASY COCONUT CURRY CHICKEN USING ... - TASTE AND TELL

From tasteandtellblog.com
5/5 (3)
Total Time 1 hr
Category Main Dish
Published 2018-10-04


COCONUT CURRY CHICKEN RECIPE - COOKS VENTURE
Cook the Chicken. While the rice cooks, pat the chicken dry and season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, until browned, about 3 …
From cooksventure.com


BEST SATISFYING SLOW-COOKER CHICKEN DINNER RECIPES RECIPES ...
Slow Cooker Thai Red Curry Chicken Soup. Bring the warm flavours of Thailand into your kitchen with this comforting curry soup. Thai red curry paste, onion, ginger and garlic create an aromatic base of flavour that is tempered with creamy coconut milk. Chicken, broccoli and carrots are simmered slow and low for a hands-off meal.
From foodnetwork.ca


SLOW COOKER MANGO CHICKEN CURRY – CATANEXUS

From catanexus.com


COCONUT CHICKEN CURRY RECIPE BY TASTY BEST RECIPES
Coconut Chicken Curry Recipe By Tasty Best Recipes with ingredients,nutritions,instructions and related recipes
From findrecipes.info


SIMPLE INDIAN DRY CHICKEN CURRY - ALL INFORMATION ABOUT ...
Dry Chicken Curry Recipe - Indian Food Forever new www.indianfoodforever.com. How to make dry chicken curry: Meld ghee in a frying pan, sauté onions and garlic until onions is tender. Add curry powder and tomato paste, sauté 3 minutes. Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender. Add lemon juice and coconut, which will …
From therecipes.info


COCONUT CASHEW CURRY CHICKEN - UNLOCK FOOD

From uat.unlockfood.ca


RECIPE: PERFECT COCONUT MIX VEG CURRY - RECIPE COLLECTIONS
Coconut mix veg curry.Read Customer Reviews & Find Best Sellers. Melt the avocado oil in a large sauce pan. In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, …
From bestrecipecollections.com


COCONUT CHICKEN CURRY | WOOLWORTHS TASTE
Preheat the oven to 180°C. 2. Cook Woolworths Easy to Cook chicken coconut curry according to package instructions. 3. Microwave Woolworths baby potatoes according to package instructions. 4. Remove from the packet and place in an ovenproof dish, then crush the potatoes using the back of a spoon and drizzle with olive oil.
From taste.co.za


QUICK CHICKEN CURRY RECIPE - FAMILY FOOD ON THE TABLE
Quick chicken curry is an easy, one-pan recipe that’s ready in just 15 minutes. Beautiful and bursting with flavor, it’s perfect for a busy weeknight dinner! ... delicious dinner! ... Check out this 20-minute coconut chicken curry for a different twist! Check out this 20-minute coconut chicken curry for a different twist! Get recipe. Or try ...
From familyfoodonthetable.com


CHICKEN CURRY WITH COCONUT RECIPE - INDIAN FOOD FOREVER
Melt ghee in a frying pan, sauté onion and garlic for 3 minutes. Add cardamom, cloves, cinnamon, curry powder, curry paste. Saute 3 minutes. add chicken pieces, sliced coconut, tomatoes, water and lemon juice.
From indianfoodforever.com


COCONUT CURRY - KETOCUSTOMPLAN RECIPES
Place a nonstick pan over medium heat and pour oil. Add minced garlic, curry powder, green onions and sliced bell pepper. Cook for 5 minutes, stirring occasionally. Add in grated ginger. Cut chicken into pieces and add it to the pan. Cook for 12-15 minutes, stirring occasionally. Pour coconut cream and lime zest.
From recipes.ketocustomplan.com


CREAMY COCONUT THAI GREEN CHICKEN CURRY - CRAVING CALIFORNIA

From cravingcalifornia.com


CHICKEN CURRY IN COCONUT MILK | CHICKEN RECIPES - VIVA RECIPES
Chicken Curry Recipe saute’ with Onions and ginger garlic paste along with green chili’s and tempered with condiments finally tossed with sweet Coconunt Milk and a sour Tamarind paste Ingredients (thanks to Andy O’Meara) sauté: 1/2 tsp mustard seeds 3-6 red chilis 1-2 bay leaves 1″ cinnamon stick 1c diced onions 1-2 dozen curry leaves […]
From vivarecipes.com


COCONUT CHICKEN CURRY RECIPE BY TASTY - FOOD NEWS
1 13-oz. can coconut milk (I used lite; full-fat will deliver a richer/thicker result) 1 to 1 1/2 c. shredded carrots 1 to 3 tbsp Thai red curry paste, or to taste (curry powder may be substituted, to taste) 1 tsp kosher salt, or to taste 1/2 tsp freshly ground black pepper, or to taste about 3 c. fresh spinach leaves 1 tbsp lime juice
From foodnewsnews.com


COCONUT CURRY CHICKEN | CHICKEN CURRY WITH COCONUT MILK ...
Tender chicken simmered in curry spice and coconut milk, this Coconut Curry Chicken is an easy one pot dinner and packed with all the wonderful flavors with a hint of spiciness. Served with hot, steamed rice or any bread of your choice.
From tastelife.tv


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