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.
MATT'S COCONUT MILK CURRY CHICKEN
Categories Chicken Quick & Easy Dinner
Number Of Ingredients 6
Steps:
- Put square of Golden curry sauce mix into fry pan. Add 1 can cocomut mil, the salk and the chiles. Bring to a light boil, making sure the curry paste is well dissolved Add "curry in a hurry" or any curry powder mix to taste add chicken to pan and let liquid cook the chicken on low heat. cook about 15 minutes serve over rice. can add chopped cilantro, chopped peanuts
YELLOW CHICKEN CURRY WITH COCONUT MILK
This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).
Provided by Tanya MK
Categories Main Dish Recipes Curries Chicken
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
- While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
- Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
- Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 86.6 g, Cholesterol 68.4 mg, Fat 26.5 g, Fiber 5.1 g, Protein 28.9 g, SaturatedFat 15 g, Sodium 768.7 mg, Sugar 4.4 g
CURRIED COCONUT CHICKEN
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Provided by ROMA
Categories World Cuisine Recipes Asian Thai
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken pieces with salt and pepper.
- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g
More about "matts coconut milk curry chicken recipes"
30-MINUTE COCONUT CHICKEN CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
4.7/5 (152)Calories 233 per servingCategory Dinner
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
- Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.
COCONUT CURRY CHICKEN (SUPER EASY!) - DOWNSHIFTOLOGY
From downshiftology.com
4.8/5 (56)Calories 598 per servingCategory Main Meal
- Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.
- Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.
CHICKEN CURRY WITH COCONUT MILK | READY IN 10 …
From thebigmansworld.com
Ratings 28Category Main CourseCuisine American, IndianTotal Time 10 mins
MATTS EASY CHICKEN CURRY RECIPE COCONUT MILK
From truebites.co.uk
COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT …
From delish.com
CHICKEN CURRY WITH COCONUT MILK - THIS HEALTHY TABLE
From thishealthytable.com
LUSCIOUS PRAWNS CURRY SIMMERED IN THICK, CREAMY COCONUT MILK
From onmanorama.com
ROUBA SHAHIN ربى ON INSTAGRAM: "EVEN WITH THE MONDAY MADNESS, …
From instagram.com
RED CURRY COCONUT SALMON | THAI KITCHEN - MCCORMICK
From mccormick.com
CHICKEN CURRY WITH COCONUT MILK AND TOMATOES - MUTTI RECIPE
From mutti-parma.com
SWISS CHARD COCONUT CURRY RECIPE - FOOD REPUBLIC
From foodrepublic.com
COCONUT CURRY CHICKEN [20 MINUTES!] - WHAT MOLLY MADE
From whatmollymade.com
COCONUT CHICKEN CURRY - JO COOKS
From jocooks.com
COCONUT CHICKEN CURRY {ONE PAN EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
COCONUT CURRY CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
From averiecooks.com
ALL-PURPOSE COCONUT CURRY RECIPE | BON APPéTIT
From bonappetit.com
INDIAN CHICKEN CURRY WITH COCONUT MILK - FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
PRESSURE COOKER CHICKEN CURRY COCONUT MILK : COCONUTTY CHICKEN …
From celebritiesdeaths.com
COCONUT CHICKEN TENDERS AND THAI CURRY DIPPING SAUCE RECIPE
From foodrepublic.com
FLAVORFUL THAI CHICKEN CURRY RECIPE — EAT THIS NOT THAT
From eatthis.com
CHICKEN AND COCONUT MILK CURRY : 5 STEPS (WITH PICTURES)
From instructables.com
COCONUT MILK CURRY WITH CHICKEN - THE TRAVEL PALATE
From thetravelpalate.com
CHICKEN WITH PEPPERS FROM THE 'CURRY TRAIL' - SALEMNEWS.COM
From salemnews.com
COCONUT CHICKEN CURRY (25 MINUTE RECIPE) - BOWL OF DELICIOUS
From bowlofdelicious.com
COCONUT CURRY SALMON - FOOD & WINE
From foodandwine.com
COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
From thecoconutmama.com
You'll also love