CURRY CHICKEN MARINADE
Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE
From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.
Categories Dinner
Time 40m
Yield 5
Number Of Ingredients 17
Steps:
- Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
- Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
- Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
- Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.
Nutrition Facts : Calories 547, Fat 29 g, Carbohydrate 21 g, Protein 52 g, SaturatedFat 14 g, Sugar 14 g, Fiber 2 g, Sodium 1106 mg, Cholesterol 152 mg
THAI COCONUT MARINATED CHICKEN
Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. MARINATING TIME: 24 - 48 hours.
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 20
Steps:
- Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
- Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
- Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
- BAKING: See Note 4.
- Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.
Nutrition Facts : ServingSize 248 g, Calories 436 kcal
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
PROPER CHICKEN CURRY
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
- Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
- Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.
Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
COCONUT YOGHURT CHICKEN (PALEO, WHOLE30, KETO)
This dairy-free coconut yoghurt chicken is made with a handful of ingredients and can be served with your favourite veggies sides or a salad. See notes below for coconut yoghurt alternatives.
Provided by Irena Macri | Eat Drink Paleo
Categories Main
Time 22m
Number Of Ingredients 8
Steps:
- Combine coconut yoghurt, curry powder and salt in a bowl. Add the chicken pieces and coat well with the marinade. Transfer the chicken and any leftover sauce to an airtight container and allow to marinate overnight or for at least 2 hours.
- To cook the chicken, heat 2 tablespoons of coconut oil or macadamia oil in a large frying pan over medium-high heat. Once the pan is hot, add the chicken pieces (don't worry about brushing off the marinade) and cook for 5 minutes until golden brown on one side.
- Use a spatula and slide it under the chicken, making sure to scrape the cooked marinade with it and turn over the pieces. Cook for another 3-4 minutes on the other side. If the pan is small, you might need to do the chicken in batches.
- After 8-10 minutes of cooking, add the remaining marinade in the gaps between the chicken pieces and cook over high heat for about 30 seconds to a minute. The sauce will start to bubble and thicken, caramelising on the bottom. At this stage, remove from heat.
- Finish the chicken by drizzling the juice of half lime over the top and sprinkling with toasted coconut and some fresh coriander and spring onions.
Nutrition Facts : ServingSize 5 oz / 150 g chicken, Calories 1218 calories, Sugar 2.8 g, Sodium 2577.2 mg, Fat 77 g, SaturatedFat 38 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5 g, Protein 117.2 g, Cholesterol 365 mg
COCONUT CURRY CHICKEN SKEWERS
These small brochettes, about 2 ounces each, are perfect party food. Ideally they are grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.) The spicy curry sauce is used both as a marinade and a dipping sauce.
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 11
Steps:
- Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
- In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.
- Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
- Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 10 grams, Sodium 326 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN WITH CREAMY CURRY SAUCE
Steps:
- Gather the ingredients.
- Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
- Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
- In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover the pan and simmer for 5 to 10 minutes longer.
- Stir in the cream and add salt to taste. Heat through.
- Remove the chicken and sauce to a serving dish.
- Serve chicken breasts over hot cooked rice with some of the sauce.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE
This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.
Provided by FlemishMinx
Categories Curries
Time 2h55m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
- Add the chicken breasts and coat them well with the marinade.
- Cover, and refrigerate for 2 hours.
- Pre-heat oven to 400°F.
- Heat the olive oil in a frying pan and brown the chicken on both sides.
- Season with salt and pepper to taste.
- Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
- As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
- Heat the peanut oil in a small sauce pan.
- Add in the paste and gently fry for 5 minutes, stirring often.
- Add in the coconut milk and mix well.
- Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
- Remove the chicken to the serving plate and spoon the sauce over the top.
- Serve with rice.
MARINATED CHICKEN CURRY
This is a very easy recipe, but every time I serve this dish to someone, people always ask me this recipe! It's not spicy, so children can eat it to.
Provided by LisaMari
Categories Curries
Time 5h40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken is pieces.
- Combine the rest of the ingredients.
- Marinate the chicken in the sauce over the night or half the day.
- Put it in the oven proof trey and bake it in the moderate oven till the chicken is cooked.
- Serve it with steamed rice.
Nutrition Facts : Calories 786.3, Fat 48.3, SaturatedFat 24.4, Cholesterol 213.3, Sodium 1188.4, Carbohydrate 13.6, Fiber 2.2, Sugar 10.9, Protein 72.9
CURRY MARINATED CHICKEN
Chicken marinated with low fat yoghurt great with chicken breasts or quarters
Provided by alisonbyers10
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove skin from chicken
- Mix all other ingredients in a bowl
- Place chicken in a large flat pyrex dish
- Cover chicken in marinade
- Cover and marinade in fridge for 4 to 24 hours
- Cook in oven gas mark 6/200c for an hour
- Serve with whatever you like such as rice, salad, veg curry
CHICKEN WITH COCONUT CURRY SAUCE
Categories Chicken Herb Poultry Sauté Stir-Fry Quick & Easy Coconut Curry Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.
CARIBBEAN COCONUT CURRY SAUCE
Categories Sauce Coconut Curry Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
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!!
BAKED CURRIED CHICKEN BREASTS IN A COCONUT MILK SAUCE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Spray a 9 x 13-inch glass baking dish with nonstick cooking spray and set aside.
- In a large saucepan, combine butter and olive oil over medium heat and heat until butter melts. Add onion and garlic; cook and stir until tender, about 6 to 7 minutes.
- Add curry powder to saucepan; cook and stir for 1 minute. (This helps bloom the spices in the curry powder and enhances the flavor.)
- Then add flour, salt, and pepper to saucepan; cook and stir for 2 minutes. Add coconut milk and chicken broth; bring to a simmer. Stir until thickened, about 3 to 4 minutes. Stir in raisins.
- Cut chicken breasts in half crosswise. Place chicken in prepared pan. Pour sauce evenly over chicken and move it around in the sauce so the bottom is coated. Sprinkle chicken with coconut.
- Bake for 35 to 45 minutes or until chicken is thoroughly cooked, 165 F on an instant-read thermometer .
Nutrition Facts : Calories 440 kcal, Carbohydrate 23 g, Cholesterol 113 mg, Fiber 3 g, Protein 40 g, SaturatedFat 14 g, Sodium 413 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
GRILLED CURRY-COCONUT CHICKEN BREAST
Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.
Provided by Bibi
Categories BBQ & Grilled Chicken Breasts
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove cutlets from the marinade, shaking off the excess. Discard marinade.
- When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.
Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g
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