Coconut Chicken Curry With Red Potatoes Recipes

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COCONUT CURRY CHICKEN WITH POTATOES



Coconut Curry Chicken With Potatoes image

Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons oil
1 medium onion, chopped
1 green pepper, cut in strips
2 garlic cloves, minced
1 1/2 tablespoons curry powder
4 chicken breasts, boned, skinned and cut into 1 in pieces
4 medium potatoes, peeled and diced into 1 in pieces
2 cups coconut milk
salt
2 cups chicken stock, just to cover (can use water, but stock is better)

Steps:

  • In a large casserole, saute onion in oil until tender.
  • Add green pepper and garlic, saute for another 2 minutes.
  • Add curry powder and cook for 1 minute.
  • Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
  • Bring to a boil.
  • Cover and simmer for 30 mins, or until potatoes are tender.

Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8

THAI RED CURRY COCONUT CHICKEN



Thai Red Curry Coconut Chicken image

A great quick weeknight meal to prepare during the busy holiday season!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 14

1 container (6 oz) Liberté® organic Philippine coconut yogurt
1/4 cup chicken broth
2 tablespoons Thai red curry paste
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 tablespoon creamy peanut butter
1 cup sugar snap pea pods
1 red bell pepper, diced (1 cup)
Salt and pepper, if desired
2 cups cooked rice
Chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

  • In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
  • Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
  • Serve over rice. Sprinkle with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

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