COCONUT CHICKEN CURRY - CROCK POT
Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium fry pan.
- Add chicken breasts and brown on both sides.
- Place potatoes and onion in crock pot.
- Place chicken breasts on top.
- Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
- Add to crock pot.
- Cover and cook on low 6 to 8 hours.
- One half hour before serving, add peas on top of chicken mixture.
- Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
- Serve over rice or Asian noodles, if desired.
AWESOME THAI CHICKEN COCONUT CURRY
This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.
Provided by Le Beast
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large wok, add the garlic, saute.
- Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
- Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
- Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
- Serve over Jasmine rice and top with green onion.
- Soooooooooooooo yummy!
Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8
SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE
This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!
Provided by Karen
Categories Main Course
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Nutrition Facts : ServingSize 1 cup, Calories 348 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 890 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
COCONUT CURRY CHICKEN
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 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
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.
CURRIED COCONUT CHICKEN
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
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 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
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
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
COCONUT CURRY CHICKEN
To satisfy a craving for curry, try this quick and easy coconut chicken curry for two. It is served up with couscous flecked with almonds and golden raisins.
Categories coconut curry chicken couscous chicken curry recipe for two curry quick and easy cooking for two
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large Dutch oven on medium. Season chicken with 1/2 teaspoon each salt and pepper and cook, tossing often, until no longer pink, 5 minutes; transfer to a bowl.
- Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Stir in garlic and chile and cook 1 minute. Stir in ginger, garam masala and 1/2 teaspoon salt and cook 1 minute.
- Add tomatoes, coconut milk and cashew butter and mix to combine. Return chicken and any juices to the pot and gently simmer, covered, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Serve over rice, topped with cilantro, cashews and chiles if desired.
COCONUT CURRY CHICKEN
Make and share this Coconut Curry Chicken recipe from Food.com.
Provided by NELady
Categories Chicken Breast
Time 40m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 3 1/4 cups salted water to a boil.
- Add the rice, bring to a simmer, cover and cook for 20 minutes.
- Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
- Add the coconut milk and cook until reduced by half, about 7 minutes.
- Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
- In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
- Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
- Stir in the coconut curry sauce.
- Serve over the rice.
COCONUT CURRY THAI CHICKEN
Provided by Susannah Locketti
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
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 onion. 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 milk 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 4 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 ounces 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.
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
CREAMY COCONUT CHICKEN CURRY
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
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
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.
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
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.
CHICKEN CURRY RECIPE
This creamy chicken curry with coconut milk is a lush dinner recipe. Served with rice or naan it's total comfort food.
Provided by This Healthy Table
Categories Main Dishes
Time 1h3m
Number Of Ingredients 13
Steps:
- Cut the chicken into 1/2 inch chunks. Sprinkle the chicken with paprika, turmeric, 1 teaspoon of salt, and black pepper. Toss to coat.
- Heat 2 tablespoons of canola oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and brown it for 3 to 4 minutes, stirring occasionally to make sure it doesn't stick.
- Remove the chicken and set it aside.
- Add the remaining oil and once it's hot, add the onion and sauté for 10 minutes, stirring occasionally. Then add the garlic and stir continuously for 30 seconds.
- Add the chicken back into the pot, along with the coconut milk, and the remaining teaspoon of salt. Stir to combine and increase the heat so the curry comes to a low boil. When it's gently bubbling, reduce the heat to a simmer and allow to cook for 30 minutes, stirring every 10 minutes.
- Turn off the heat and stir in the curry powder and lime juice. If time permits, allow the curry to sit for 10 minutes before serving - this will continue to thicken the sauce.
- Serve with optional rice or naan and top with fresh cilantro.
Nutrition Facts : Calories 425 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 56 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1218 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
COCONUT CURRY CHICKEN
Make and share this Coconut Curry Chicken recipe from Food.com.
Provided by Julumkana
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
- Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
- heat oil in thick bottomed pot to med-high heat.
- Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
- Add chopped garlic and onion and cook for a few minutes until onions start to brown.
- Add the curry paste and cook for about 3 minutes stirring frequently.
- Add chicken pieces, salt and pepper.
- Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
- Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
- Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
- Reduce heat, simmer for about 5 minutes.
- Add Cilantro and/or basil (optional).
- Serve over rice. Enjoy!
Nutrition Facts : Calories 598.6, Fat 51.5, SaturatedFat 30.6, Cholesterol 92.4, Sodium 2907.3, Carbohydrate 14, Fiber 1.1, Sugar 6.5, Protein 24.1
ONE POT CURRY CHICKEN AND RICE
This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.
Provided by Lee Funke
Categories Main Meal
Time 45m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF.
- Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
- Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
- Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
- Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
- Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
- When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
- Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
- Sauté the onions in the ghee and chicken juices for 2-3 minutes.
- Add the garlic to the onions and saute for an additional minute.
- Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
- Finally, place the chicken thighs on top of the other ingredients.
- Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
- Remove the Dutch oven from the oven and let it rest for 5 minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
- Enjoy!
Nutrition Facts : ServingSize 1/6, Calories 461 calories, Sugar 6, Fat 22, Carbohydrate 41, Fiber 4, Protein 24
THAI CHICKEN COCONUT CURRY
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
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
COCONUT CURRY THAI CHICKEN
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!!
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- Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.
- Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
- For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned.
- Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.
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- In a food processor, combine the garlic, serranos, sugar, coriander, turmeric, curry powder and salt. Pulse to mix. Add the fish sauce and process to a paste, about 30 seconds. Transfer the spice paste to a medium bowl.
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