COCONUT CHICKEN CURRY
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
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
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 CHICKEN
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g
COCONUT CURRY CHICKEN
My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.
Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
More about "coconut chicken curry with turmeric and lemongrass recipes"
COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS
From feralcooks.com
Estimated Reading Time 3 mins
THE BEST COCONUT CHICKEN CURRY (REGULAR OR INSTANT …
From iamafoodblog.com
IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE
From inspiredtaste.net
ASIAN INSPIRED LEMONGRASS COCONUT CHICKEN CURRY
From hermodernkitchen.com
VEGETARIAN THAI GREEN CURRY RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
LEMONGRASS CHICKEN COCONUT CURRY - THE LITTLE FERRARO …
From littleferrarokitchen.com
COCONUT CURRY TURMERIC CHICKEN (WHOLE30, ANTI …
From 40aprons.com
COCONUT TURMERIC CHICKEN CURRY | MARION'S KITCHEN
From marionskitchen.com
TURMERIC CHICKEN CURRY - SOUTHEAST ASIAN RECIPES
From nyonyacooking.com
COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS
From bonappetit.com
3.9/5 (12)Estimated Reading Time 3 minsServings 4Published Feb 16, 2016
COCONUT CURRY TOFU WITH TURMERIC & SHIITAKES | FEASTING AT HOME
From feastingathome.com
15 SAAG CURRY CHICKEN - SELECTED RECIPES
From selectedrecipe.com
VIETNAMESE CHICKEN CURRY (Cà RI Gà) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COCONUT CURRY CHICKEN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
From thecoconutmama.com
VIETNAMESE FLAVORS SHINE IN THIS CHICKEN LEMONGRASS CURRY RECIPE
From washingtonpost.com
VIETNAMESE CHICKEN LEMONGRASS CURRY RECIPE | THE INDEPENDENT
From independent.co.uk
LEMONGRASS CHICKEN THIGHS - RELUCTANT ENTERTAINER
From reluctantentertainer.com
FANTASTIC FAMILY DINNERS YOU CAN COOK AGAIN AND AGAIN - MSN
From msn.com
LEMONGRASS AND COCONUT CURRY WITH SUMMER VEGETABLES
From bonappetit.com
MANEET CHAUHAN'S COCONUT SHRIMP AND CAULIFLOWER 'GRITS' RECIPE
From people.com
15 TIPS YOU NEED WHEN COOKING WITH LEMONGRASS
From tastingtable.com
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
TURMERIC CHICKEN COCONUT CURRY | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
COCONUT CURRY SALMON RECIPE (PALEO, AIP) • HEAL ME DELICIOUS
From healmedelicious.com
KALE AND SALMON COCONUT CURRY RECIPE | KITCHN
From thekitchn.com
CHICKEN RENDANG RECIPE (RESEPI RENDANG AYAM)
From singaporeanmalaysianrecipes.com
COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT CURRY …
From delish.com
SALMON & VEGGIES IN COCONUT CURRY - FIT MEN COOK
From fitmencook.com
AYAM MASAK LEMAK CILI PADI (MALAYSIAN CHICKEN CURRY WITH BIRD'S …
From linsfood.com
KERALA MEEN POLLICHATHU (ROASTED FISH IN BANANA LEAVES) RECIPE
From foodandwine.com
CURRY MEE RECIPE: HOW TO MAKE MALAYSIAN LAKSA SOUP AT HOME
From shopjourney.net
You'll also love