Baked Coconut Curry Chicken Recipes
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
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
BAKED COCONUT CURRY CHICKEN
This is a great fall/winter recipe. I don't use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours.
- Preheat oven to 425°.
- In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese.
- Dredge coated chicken strips in breadcrumb mixture, coating completely.
- Lay chicken strips in an oven safe dish that has been sprayed with non stick spray.
- Bake for 20 minutes.
Nutrition Facts : Calories 424.1, Fat 7.6, SaturatedFat 3.6, Cholesterol 138.5, Sodium 368.7, Carbohydrate 23.3, Fiber 1.4, Sugar 10.8, Protein 61.9
BAKED COCONUT CHICKEN
Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.
Provided by katz
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g
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