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
COCONUT CHICKEN CURRY WITH POTATOES
This coconut chicken curry with potatoes is made from scratch in the Pakistani & North Indian style and uses coconut milk to give it a korma-like finish. This recipe uses clean, wholesome ingredients and good-for-you spices that you likely have on hand!
Provided by Izzah Cheema
Categories Main Course
Time 50m
Number Of Ingredients 21
Steps:
- Heat a large non-stick sauté pan over medium-high heat and add the oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices sizzle and immediately add the onions. Sauté until lightly browned, about 7-8 minutes. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
- Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper, tomatoes and sauté for 2-3 minutes until the tomatoes become soft. Add the potato, green bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes), and salt and stir.
- Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil.
- Lower the heat to low-medium, cover and allow to simmer for 15-16 minutes, or until the chicken is tender and vegetables are cooked through. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
- Taste and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice.
Nutrition Facts : Carbohydrate 15 g, Protein 20 g, Fat 22 g, SaturatedFat 18 g, Cholesterol 50 mg, Sodium 721 mg, Fiber 3 g, Sugar 3 g, Calories 329 kcal, 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 & POTATOES
Make and share this Coconut Chicken & Potatoes recipe from Food.com.
Provided by Nooney
Categories One Dish Meal
Time 1h10m
Yield 5 , 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into cubes. Rinse.
- Place all ingredients in pan. Add chili powder, garlic powder and tumeric to taste.
- Cover & simmer over low heat until chicken is cooked through. (I usually add chicken frozen, so it takes longer).
Nutrition Facts : Calories 442.9, Fat 9.8, SaturatedFat 6.9, Cholesterol 75.6, Sodium 287, Carbohydrate 58.6, Fiber 4.8, Sugar 22.4, Protein 29.9
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams
More about "coconut chicken potatoes food"
EASY CHICKEN POTATO CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (88)Total Time 40 minsCategory DinnerCalories 293 per serving
- In a deep skillet/pan, heat two tablespoons oil/butter/ghee then add the onion. Allow to cook until soft and translucent.
- Allow the chicken to cook until it starts to brown. Add the potatoes and spices and stir to combine.
- Pour in the tomatoes, coconut milk and sugar. Bring to a simmer and cook for 15-20 minutes with the lid ajar until the chicken and potatoes are cooked through.
COCONUT CURRY CHICKEN & POTATO STEW - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 1 hrServings 4Calories 470 per serving
- Season chicken with 1/2 tsp (2 mL) salt.. Heat oil in large high-sided skillet over medium heat. Brown chicken, in batches if needed, 8 to 10 min. Transfer to plate. Drain fat from skillet.
- Add onion, garlic and ginger to skillet. Cook 5 min. or until softened. Mix in curry powder, turmeric and remaining salt. Stir in sweet potatoes and potatoes to coat. Cook 1 min. Stir in chicken broth and coconut milk. Bring to a boil. Add chicken. Reduce heat to low. Cover and cook 15 min. Uncover and simmer another 10 min,. until liquid is slightly thickened. Add peas in last 5 min. and cook until tender.
25 EASY CHICKEN AND POTATO RECIPES TO PUT ON REPEAT
From insanelygoodrecipes.com
COCONUT-BRAISED CHICKEN WITH CHORIZO AND POTATOES
From foodandwine.com
JAMAICAN CURRY CHICKEN – WELLPLATED.COM
From wellplated.com
CREAMY VEGAN COCONUT POTATOES • IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
THAI COCONUT CHICKEN AND POTATOES | THAI COCONUT …
From potatogoodness.com
COCONUT-BRAISED CHICKEN WITH POTATOES RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (497)Category Dinner, Easy, One Pot, Main CourseServings 4Total Time 4 hrs
COCONUT CHICKEN CURRY WITH POTATOES - EASY RECIPE | CRAFT PASSION
From craftpassion.com
WWW.177MILKSTREET.COM
From 177milkstreet.com
CA-RI GA (CHICKEN LEMONGRASS CURRY WITH POTATOES)
From washingtonpost.com
RECIPE: COCONUT CHICKEN AND SWEET POTATO STEW | KITCHN
From thekitchn.com
INSTANT POT CHICKEN SWEET POTATO CURRY - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
CURRY CHICKEN WITH POTATOES AND COCONUT MILK
From thesuperhealthyfood.com
COCONUT-SCENTED CHICKEN WITH SWEET POTATOES - FOOD & WINE
From foodandwine.com
CURRY CHICKEN WITH COCONUT MILK AND POTATOES
From thesuperhealthyfood.com
30 MINUTE COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES AND …
From halfbakedharvest.com
COCONUT CURRY CHICKEN & POTATO STEW | FOODLAND
From foodland.ca
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