Coconut Chicken Curry With Yogurt Recipes

COCONUT CHICKEN CURRY

Coconut Chicken Curry image

After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Provided by Matthieu Duquette

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 4

Number Of Ingredients 24

Ingredients

4 tablespoons curry powder
2 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon allspice
2 bay leaves
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
3 tablespoons white sugar
salt to taste
3 skinless, boneless chicken breast halves, cut into bite-sized pieces
(14 ounce) can coconut milk
1 cup plain yogurt
4 tablespoons butter
1 splash lime juice
1 lime, cut into wedges

Steps:

Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 29.2 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 217.7 mg, Sugar 15.5 g

COCONUT CHICKEN CURRY RECIPE BY TASTY

Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
Add the curry powder and stir well, cooking for 3-4 minutes more.
Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
Add the chicken broth to the pot and stir.
Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

COCONUT CHICKEN CURRY WITH YOGURT

Coconut Chicken Curry With Yogurt image

A delightful curry dish, with a surprisingly sweet taste. Adapted from "Extending the Table" cookbook.

Provided by preachergirl

Categories Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
3 medium yellow onions, chopped
3 garlic cloves, minced
1/2 teaspoon ground ginger (or 1 inch grated gingerroot)
6 whole cloves
6 whole cardamom pods or 1/2 teaspoon ground cardamom
2 cinnamon sticks or 1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper (optional)
1 teaspoon salt
3 lbs skinless chicken thighs
1 cup nonfat yogurt
2 teaspoons turmeric
1 cup coconut milk
2 tablespoons raisins (optional)

Steps:

In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
Add spices, and fry 2-3 minutes, stirring constantly.
Add chicken, and brown on all sides.
Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.

Nutrition Facts : Calories 542.8, Fat 26.1, SaturatedFat 15.1, Cholesterol 239.3, Sodium 802.9, Carbohydrate 17.1, Fiber 2.7, Sugar 10.3, Protein 58.9

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