COCONUT CURRY CHICKEN THIGHS
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
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
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
CHICKEN CURRY WITH COCONUT RICE
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 27
Steps:
- For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
- Preheat the oven to 300 degrees F.
- Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
- Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
- For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
- Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
- Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
- To serve: Spoon the rice into bowls and ladle some chicken curry over.
COCONUT BAKED CHICKEN THIGHS
Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning
Provided by Paprika Pink
Categories One Dish Meal
Time 53m
Yield 1 Casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Defrost spinach in microwave.
- Spread rice in the bottom of a 9 by 13 inch baking dish.
- Add coconut milk and chicken broth.
- Sprinkle with vinegar, oil, and spices.
- Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
- Use chopsticks to distribute spinach throughout casserole.
- Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
- Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.
INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
GOOF PROOF COCONUT CURRY CHICKEN
So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt.
Provided by JUICIEST
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.
- Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
- Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 28.5 g, Cholesterol 95.3 mg, Fat 45 g, Fiber 4.7 g, Protein 24.6 g, SaturatedFat 18.1 g, Sodium 807.1 mg, Sugar 3.8 g
COCONUT CURRY CHICKEN THIGHS
Serve with steamed rice, with the cooking sauce over the rice. Garnish with fresh cilantro leaves and lime wedges, if desired.
Provided by Mikekey *
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. Coat a 9x13-inch baking dish with nonstick cooking spray. Preheat oven to 350F. Lightly salt and pepper thighs, if desired.
- 2. Heat oil in a large nonstick skillet over medium heat. When hot, add thighs skin-side down and brown about 5 minutes. Place thighs, skin-side up, into prepared baking dish.
- 3. In same skillet, add the curry paste, garlic and ginger and stir until garlic and ginger start to give off aroma. Add remaining ingredients and stir to combine. Boil for about 1 minute.
- 4. Pour sauce over the chicken and place in oven, uncovered. Bake about 40 minutes, or until thighs are done.
- 5. Serve.
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
This recipe from Food & Drink magazine isn't an authentic Thai dish but its delicious! You can add diced potato, diced tomato or sliced green beans instead of or in addition to the red peppers. My hubby doesn't like spicy food so he wasn't fond of it - but I'm the cook & occasionally he will just have to suffer!!
Provided by CountryLady
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pat chicken dry and remove any excess fat; sprinkle with turmeric.
- Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
- Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
- Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
- Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
- Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
- Check the sauce for taste - if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.
Nutrition Facts : Calories 386.9, Fat 31.8, SaturatedFat 20.9, Cholesterol 68.1, Sodium 792.2, Carbohydrate 9.8, Fiber 1.2, Sugar 4.1, Protein 19.1
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