CREAMY COCONUT CHICKEN CURRY
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
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
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
COCONUT CURRY CHICKEN TACOS
Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
- Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
- Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
- Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 400 mg, Sugar 9 g, TransFat 1 g
THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
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
COCONUT CURRY CHICKEN SOFT TACOS
Doesn't this sound good? Found this recipe on ex-designs website and it says it's a Filipino dish! I can't wait to try this... please let me know if you do first! Might be good with some tortilla chips or jasmine rice...
Provided by MelvinsWifey
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in wok or 10-inch skillet over medium-high heat. Add onions, gingerroot and garlic; stir-fry about 5 minutes or until onions and garlic are golden brown.
- Stir in tomato sauce, ground coriander, ground cumin, salt, ground red pepper and turmeric; reduce heat. Partially cover and simmer about 5 minutes or until a thin film of oil starts to form on surface of sauce. (The longer sauce simmer, the more oil will form.) Remove from heat; cool 3 to 4 minutes.
- Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.
- Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.
- Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
- Beat yogurt with wire whisk until smooth; stir into chicken mixture. Cook uncovered 1 minute, stirring occasionally, just until yogurt is warm. Serve warm with torillas.
Nutrition Facts : Calories 977.9, Fat 34.4, SaturatedFat 10.9, Cholesterol 48.4, Sodium 1857.5, Carbohydrate 128.7, Fiber 9.2, Sugar 8.6, Protein 36.9
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.
LIME CHICKEN SOFT TACOS
I love Mexican food and this is another one of my favorites. Lime and chicken are and excellent combination. I found it on the web. Thanks Marissa.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
- Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
- Simmer for an extra 10 minutes.
- Heat an iron skillet over medium heat.
- Place a tortilla in the pan, warm, and turn over to heat the other side.
- Repeat with remaining tortillas.
- Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Nutrition Facts : Calories 477.6, Fat 12.5, SaturatedFat 3.8, Cholesterol 115.2, Sodium 1104.6, Carbohydrate 43.8, Fiber 3.4, Sugar 4.1, Protein 45
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.
COCONUT CURRY CHICKEN
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
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
EASY CHICKEN SOFT TACOS (ROTISSERIE CHICKEN)
This recipe was found in Raley's Extra Magazine, a grocery store chain in Northern California. We usually use a Lemon Rotisserie Chicken, but I've made it with other kinds and it's always turned out really good.
Provided by jusme
Categories Whole Chicken
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove skin and bones from chicken and discard.
- Tear chicken into bite-sized pieces.
- Place in a medium skillet with salsa verde and seasoning.
- Cook over medium heat for 5 minutes or until warmed.
- Spoon chicken into heated tortillas and top with beans and cheese.
- Serve with additional toppings if desired. (sour cream, cilantro, tomato, guacamole).
Nutrition Facts : Calories 535.1, Fat 22.1, SaturatedFat 8.3, Cholesterol 110.8, Sodium 735.5, Carbohydrate 42.1, Fiber 9.5, Sugar 2.5, Protein 41.8
EASY CHICKEN SOFT TACOS
This is another kid favorite. Easy enough so they can help with the preparation. Gets a big thumbs up from my bunch.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees; place tortillas on baking sheet.
- Heat oil in large skillet; add chicken; cook until no longer pink; add 2 T seasoning mix and 1T water; mix well Combine refried beans, remaining seasoning mix and remaining water in small bowl.
- Spread bean mixture evenly over each tortilla.
- Layer each with a drizzle of taco sauce.
- Top evenly with chicken mixture, cheese and desired toppings (chopped tomatoes, sliced green onions, etc.).
- Bake for 5-10 minutes or until cheese melts; fold each in half.
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