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.
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
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
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