22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
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.
Nutrition Facts : Calories 434 kcal, Carbohydrate 19 g, Cholesterol 197 mg, Fiber 2 g, Protein 39 g, SaturatedFat 8 g, Sodium 581 mg, Sugar 6 g, Fat 23 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
CHICKEN POACHED IN COCONUT CURRY
This beautiful red curry is a Donna Hay recipe from Marie Claire's Food Fast cookbook. It is so easy to make and truly delicious. I've made this a few times now and find it easier to have all ingredients on hand - even the rice accompaniment ready to go on. I use my favourite rice recipe Never-Fail Rice #78118 to go with this lovely curry. I often sub turkey for the chicken. Don't let the coconut milk boil as it will separate - the flavour will be the same but the appearance, & texture will be different.
Provided by Ninna
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 436.9, Fat 25.2, SaturatedFat 18.9, Cholesterol 89.5, Sodium 353.1, Carbohydrate 26.9, Fiber 4.5, Sugar 11.5, Protein 27.4
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
COCONUT-CURRY POACHED CHICKEN
This recipe is so quick and easy, even I don't have to follow directions... and that's saying something! The chicken will positively melt in your mouth!
Provided by Tsquare
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 28.2 g, Cholesterol 58.5 mg, Fat 23.5 g, Fiber 2.2 g, Protein 27.1 g, SaturatedFat 19.3 g, Sodium 154.7 mg, Sugar 1.3 g
More about "chicken poached in coconut curry recipes"
COCONUT-POACHED CHICKEN WITH BOK CHOY …
From skinnytaste.com
4.6/5 (37)Total Time 30 minsCategory Dinner, LunchCalories 321 per serving
- If you’re using bok choy, roughly chop it, keeping the leafy greens separate from the white stalks. If you’re using baby bok choy, which is more tender, simply chop it and set it aside.
- When it’s hot, sear the chicken breasts (in batches if needed to keep from crowding the pan) for 1 to 2 minutes per side, just until they start to brown. Reserve on a plate.
COCONUT CHICKEN CURRY - JO COOKS
From jocooks.com
COCONUT CHICKEN CURRY (25 MINUTE RECIPE)
From bowlofdelicious.com
COCONUT POACHED CHICKEN | THE COOK'S PANTRY
From thecookspantry.tv
COCONUT CURRY CHICKEN RECIPE - HOW TO …
From delish.com
CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
CHICKEN POACHED IN COCONUT MILK - SLOW …
From slowthecookdown.com
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
COCONUT CHICKEN CURRY {ONE PAN EASY RECIPE}
From feelgoodfoodie.net
THAI GREEN CURRY WITH CHICKEN AND SWEET POTATOES - MADE IN
From madeincookware.com
QUICK CHICKEN CURRY RECIPE: ADAM LIAW’S BASE METHOD IS ENDLESSLY ...
From smh.com.au
MALAYSIAN-STYLE CHICKEN CURRY
From ayam.com
COCONUT CURRY POACHED CHICKEN | RECIPE | KITCHEN STORIES
From kitchenstories.com
COCONUT CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
REVAMP YOUR CHICKEN GAME: 43 MOUTH-WATERING RECIPES THAT …
From msn.com
CHICKEN POACHED IN COCONUT CURRY | EMERILS.COM
From emerils.com
CURRY NOODLES {EASY 10 MINUTE RECIPE!} - THE BIG MAN'S WORLD
From thebigmansworld.com
THAI COCONUT CURRY POACHED BARRAMUNDI - SIMPLY SCRATCH
From simplyscratch.com
COCONUT CHICKEN CURRY RECIPE | HELLOFRESH
From hellofresh.ie
THAI CHICKEN CURRY WITH COCONUT MILK {EASY & ONE-PAN} – …
From wellplated.com
RECIPE: QUICK LAMB CURRY RECIPE USING LEFTOVERS IS 'DELICIOUS' AND ...
From express.co.uk
COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
From thecoconutmama.com
VIETNAMESE FLAVORS SHINE IN THIS CHICKEN LEMONGRASS CURRY
From washingtonpost.com
186 EASY AND TASTY RICE WITH CHICKEN LEGS RECIPES BY HOME COOKS
From cookpad.com
WHOLE COCONUT CURRY CHICKEN | THE MODERN PROPER
From themodernproper.com
BEST SPRING RECIPES TO COOK- APRIL 2023 - BUZZFEED
From buzzfeed.com
COCONUT TEMPEH CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
[HOMEMADE] RED CURRY WITH PRAWNS : R/FOOD - REDDIT
From reddit.com
COCONUT POACHED THAI CHICKEN SALAD | FEASTING AT HOME
From feastingathome.com
25 EASY BREAKFAST RECIPES READY IN 30 MINUTES OR LESS - YAHOO
From yahoo.com
6 SPRING CHICKEN RECIPES TO MAKE NOW - GOODTASTE WITH TANJI
From goodtaste.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love