COCONUT CHICKEN CURRY
This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
- Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
- Garnish and serve: Garnish with parsley and serve over rice.
Nutrition Facts : Calories 396 kcal, Carbohydrate 13 g, Protein 35 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 97 mg, Sodium 532 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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
TOMATO COCONUT CURRY CHICKEN
Easy to make with basic ingredients - Tomato Coconut Curry Chicken! All prepped and cooked in one pan in about 30 minutes! Gluten Free + Low Carb + Whole30
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
- Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
- Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.
Nutrition Facts : Calories 342 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat
SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY
Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt and pepper chicken.
- In a large pot, brown chicken in olive oil. Remove chicken and set aside.
- In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
- Pour in the tomato puree, unsweetened coconut milk and chicken broth.
- Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
- Serve with rice. Garnish with cilantro or parsley.
- Enjoy!
TOMATO AND GARLIC CHICKEN CURRY
If you are looking for a new way to eat lean chicken breast, but you don't like spicy food, then give this Tomato and Garlic Chicken Curry a try.
Provided by Dannii
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
- Add the chicken and cook for a further 3 minutes until browned.
- Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for 1 minute.
- Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through the Greek yoghurt and coriander before serving and serve with rice.
Nutrition Facts : ServingSize 1 portion, Calories 386 kcal, Carbohydrate 38 g, Protein 23 g, Fat 16 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 26 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 6 g
CREAMY COCONUT CHICKEN CURRY
Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
- Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 233 kcal, Carbohydrate 18 g, Protein 15 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1083 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g
TOMATO & COCONUT CURRY
Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate
Provided by Charlotte Pike
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
- Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
- Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.
Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
BONELESS CHICKEN BREAST WITH TOMATOES, COCONUT MILK, AND CHICKPEAS IN THE SLOW COOKER
This is a super easy slow cooker dish I make when I don't have much time for prep as everything just goes in the slow cooker without any previous cooking and I serve it over rice. It is not spicy because otherwise my kids won't eat it, so feel free to spice it up to your liking.
Provided by barbara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 15
Steps:
- Combine tomato sauce, coconut milk, chicken broth, curry powder, salt, and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
- Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide among plates and sprinkle with cilantro.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 52.4 g, Cholesterol 57.8 mg, Fat 15.2 g, Fiber 10.6 g, Protein 30.3 g, SaturatedFat 8.7 g, Sodium 1550.4 mg, Sugar 9.2 g
TOMATO AND COCONUT CHICKEN CURRY
A not-too-hot curry with Thai flavours. I absolutely adore this dish. It's better than restaurant quality. Don't leave out the fish sauce, it's the magic ingredient in Thai food and doesn't taste anything like it smells!
Provided by dale7793
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or pot and sauté the onion, garlic and ginger gently until the onion is soft.
- Stir in the curry paste and tomato paste and cook for 2 minutes, stirring.
- Add the chicken and cook for 3 minutes until it's coated in the spice mix and almost cooked.
- Stir in the coconut milk and bring to the boil.
- Reduce the heat and simmer for 15 minutes.
- Stir in the tomatoes, fish sauce, coriander and sugar.
- Simmer for another 5 minutes.
- Serve with jasmine rice.
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
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
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.
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- Heat ghee in a large wide saucepan over medium-high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala, bay leaf, and red pepper and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.
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- Melt the coconut oil in a large saucepan over a medium heat. When melted, add the onion and fry for 2 minutes until softened. Add the garlic, ginger, garam masala and curry powder and fry for another 2 minutes, stirring continuously.
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- In a deep skillet/pan, heat two tablespoons oil/butter/ghee then add the onion. Allow to cook until soft and translucent.
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- Heat about a tablespoon of oil in a pan and add in the chopped onion, garlic and ginger. Give everything a good pinch of salt. Let everything sauté and continue to cook until very soft and translucent and fragrant.
- Once everything is very fragrant and soft add in the tomato puree and spices (curry powder & turmeric) Give everything a good stir to get the onions coated in the tomato puree and spices. This is where you add in the sugar and the soy sauce. Go easy on both. We can add more when the sauce has come together and we taste it. Better to under-do it here rather than overdo it.
- Now add in the tinned tomatoes and coconut milk. Scrape up any brown bits from cooking the onions and garlic. Give everything a good whisk and taste. Add in anything you think it needs. I added in extra soy sauce and sugar, but you may want more curry powder or chili flakes. Either way, this curry sauce is so flexible that you really can add in extra of whatever you want.
- Once you've got the sauce tasting just right, bring it up to a gentle simmer and add in the diced chicken. Cook for about 15 minutes, until the chicken is cooked through. Stir in the chopped coriander and squeeze in some lime juice.
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- Stir in garlic, curry powder, cinnamon, paprika, garam masala, ginger, salt, cayenne, bay leaf, and brown sugar.
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- Add the oil to a Dutch oven or large, deep sauté pan and place over MEDIUM heat. Add the curry and cook, stirring, for two minutes, to toast the curry. Allow the curry oil to brown but lower the heat, if needed, so that it doesn't burn. Stir in the onions and red bell pepper, and cook, stirring, for 2 minutes. Add the garlic and cook for 1 more minute. Add chicken, tossing lightly to coat with the curry oil. Season with salt and pepper, to taste. Cook for 7 to 10 minutes, or until chicken is cooked through and juices run clear.
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