Coconut Curry Poached Chicken Food

POACHED CHICKEN THIGHS IN COCONUT CURRY WITH CILANTRO RECIPE

Steps:

• Place a frying pan over medium-high heat and add red curry paste. Cook 1 to 2 minutes or until the paste is fragrant.
• Add chicken and sweet potatoes. Cook 2 minutes then add stock and ​ coconut milk and reduce heat to low. Do not boil or the coconut milk will separate. The flavor will be the same, but the appearance and texture will be different.​
• Allow to simmer for 12 minutes or until chicken and sweet potato ​are cooked.
• Sprinkle cilantro over chicken and serve hot with poached coconut curry chicken with steamed greens or a salad. It's also great over a bed of hot cooked rice.

CHICKEN POACHED IN COCONUT CURRY

Steps:

• Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
• Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
• Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
• To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.

COCONUT-CURRY POACHED CHICKEN

Steps:

• Warm coconut milk in a large saucepan over medium heat. Add curry paste and stir to combine. Add chicken and cook for about 8 minutes. Add frozen peas; cook and stir until peas are heated through, and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve with rice and garnish with basil and cilantro.

COCONUT CURRY CHICKEN

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!