Chicken Stew With Coconut Milk Recipes

CHICKEN STEW WITH COCONUT MILK

Chicken Stew With Coconut Milk image

An easy microwave meal.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Stews Chicken

Yield 6

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Steps:

Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g

CHICKEN STEW WITH COCONUT MILK

Chicken Stew with Coconut Milk image

Make and share this Chicken Stew with Coconut Milk recipe from Food.com.

Provided by Kim Ong

Categories Stew

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

150 g sweet onions, sliced
2 red chilies, sliced
1 sprig curry leaf
1 tablespoon shredded ginger
200 ml chicken stock
200 ml coconut cream
350 g chicken, cut into small pieces
200 g potatoes, quartered
100 g carrots, sliced
salt
pepper

Steps:

Fry the onions, chillies, curry leaves and ginger until soft.
Add chicken stock and coconut cream and bring mixture to a boil.
Add chicken, potatoes and carrots and simmer for 15 minutes.
Season with salt and pepper.
Cook till the sauce thickens to desired consistency.

COCONUT LIME CHICKEN STEW

Coconut Lime Chicken Stew image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 16 cups

Number Of Ingredients 22

Ingredients

1 cup lime juice
1 cup orange juice
3/4 cup chopped fresh cilantro
1/3 cup minced garlic
1 minced jalapeno or serrano pepper
Kosher salt and freshly ground black pepper
1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes
Kosher salt
1 pound red or Yukon potatoes, chopped
1/4 cup vegetable or peanut oil
1 cup chopped red onions
8 ounces mushrooms, sliced
4 ounces carrots, split lengthwise and sliced
5 scallions, sliced on the bias
5 cups chicken stock
Splash lime juice
4 cups canned diced tomatoes or diced fresh tomatoes
One 14-ounce can unsweetened coconut milk
1/4 cup brown sugar, plus more if needed
1 1/2 tablespoons curry powder
Sea salt and lime tortilla chips, for serving
Freshly chopped cilantro, for serving

Steps:

For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
Serve with chips and cilantro.

COCONUT CHICKEN AND SWEET POTATO STEW

Coconut Chicken and Sweet Potato Stew image

This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. -Nicole Filizetti, Stevens Point, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
2 pounds sweet potatoes (about 3 medium), peeled and cubed
3 cups canned coconut milk, divided
1 can (8 ounces) unsweetened pineapple tidbits, drained
1 small onion, chopped
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Optional ingredients: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges

Steps:

Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours. , Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.

Nutrition Facts : Calories 365 calories, Fat 16g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 21g protein.

COCONUT MILK AND CHICKEN STEW

Coconut Milk and Chicken Stew image

Make and share this Coconut Milk and Chicken Stew recipe from Food.com.

Provided by reya doucette

Categories Coconut

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -1 1/2 lb chicken, cut in bite size pieces
1/2 teaspoon finely julienned fresh ginger
1/4 teaspoon peppercorn
1 -2 cup diced potato
1 -2 hot green chili pepper, sliced in strips
1 (398 ml) can coconut milk, seperate cream from water.keep aside.
salt
1 sprig curry leaf, from indian grocory store (optional)
1/2 cup water
1 cup rice, boiled seperately

Steps:

Place chicken, ginger, pepper, potatoes, chillis, leaves, water, coconut water, salt in sauce-pan.
Bring to boil then lower heat to 4 and cook for 20 minutes.
Add leaves and coconut cream and simmer 5 minutes.
Serve with rice.

Nutrition Facts : Calories 652.1, Fat 39, SaturatedFat 24.1, Cholesterol 85, Sodium 97, Carbohydrate 49.3, Fiber 1.7, Sugar 0.9, Protein 27.4

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