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
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
CURRIED COCONUT CHICKEN FOR TWO
Looking for a new way to fix chicken breasts? This five-ingredient recipe is a nice change of pace. It's sweet, savory and a little exotic. Serve it over rice or couscous. -Becky Walch, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. , Place in a greased 11x7-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with preserves.
Nutrition Facts : Calories 563 calories, Fat 20g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 377mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 2g fiber), Protein 36g protein.
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 Cucina Casalingo
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2 inch chunks and season 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 513.9, Fat 19.1, SaturatedFat 12.1, Cholesterol 96.8, Sodium 565.1, Carbohydrate 52.1, Fiber 2.3, Sugar 46.5, Protein 34.5
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.
CURRIED CHICKEN ROLLED IN TOASTED COCONUT
Make and share this Curried Chicken Rolled in Toasted Coconut recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 28m
Yield 30 bite-size pieces
Number Of Ingredients 9
Steps:
- Put the stock and chicken breast in a small saucepan over low heat.
- Cover, bring to a simmer, then cook for 8 minutes.
- Set aside until completely cooled. This could be done the day before.
- Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
- In a bowl, beat the cream cheese with the mayonnaise until smooth.
- Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
- Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.
- Dampen your hands and lightly roll the mixture into 3/4-inch balls.
- Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.
Nutrition Facts : Calories 67.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 76.9, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.9
CURRIED COCONUT CHICKEN
Looking for a new way to fix chicken breasts? This no-fuss recipe is a nice change of pace. It's sweet, savory and a little exotic. Serve it over rice or couscous.-Becky Walch, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. , Place in a greased 13x9-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with preserves.
Nutrition Facts : Calories 571 calories, Fat 21g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 383mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 2g fiber), Protein 36g protein.
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 CURRIED CHICKEN
Make and share this Coconut Curried Chicken recipe from Food.com.
Provided by Elliot Targum
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the curry powder and salt in a bowl, add the chicken and toss to coat.
- Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion.
- Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned.
- Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.
Nutrition Facts : Calories 242.4, Fat 13.1, SaturatedFat 3.3, Cholesterol 72.6, Sodium 365.2, Carbohydrate 6.1, Fiber 1.4, Sugar 1.9, Protein 24.5
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