CHICKEN CURRY WITH COCONUT RICE
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 27
Steps:
- For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
- Preheat the oven to 300 degrees F.
- Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
- Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
- For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
- Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
- Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
- To serve: Spoon the rice into bowls and ladle some chicken curry over.
BAKED CURRY CHICKEN WITH A SIDE OF COCONUT RICE
These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.
Provided by Greeny4444
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
- Arrange the chicken breasts in a single layer in the baking pan.
- Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
- Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
- Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
- Once you put the chicken in the oven, start the rice.
- Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
- Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
- A few minutes before serving the rice, stir in the toasted coconut.
CURRY CHICKEN WITH COCONUT PEAS AND RICE
Steps:
- For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
- Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
- For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
- Serve the chicken curry over the coconut peas and rice.
CURRIED CHICKEN WITH COCONUT RICE
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
- Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 466 g, Fat 18 g, Fiber 1 g, Protein 32 g, SaturatedFat 6 g
BAKED CHICKEN CURRY
Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.
Provided by WEESHEBEAST
Categories Main Dish Recipes Curries Chicken
Time 8h45m
Yield 3
Number Of Ingredients 11
Steps:
- Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
- Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g
BAKED CHICKEN CURRY WITH RICE
This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.
Provided by Trystian Hilton
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
- Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
- Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.
Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g
COCONUT CURRY RICE
Fragrant yellow rice with a touch of curry and spices, cooked in coconut milk and topped with roasted peanuts and fresh coriander (cilantro). Scrumptious! Serve hot or at room temperature, on it's own or as a side to satay chicken or vegetarian cuisine. Inspired by a Zatarain's recipe. Note: This is not an overly hot and spicy dish, as written, but very delicious. We like it light to medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste. If you like more heat and spice, adjust the seasonings as needed (you can use hot madras curry, and hot peppers for the mild ones). Enjoy!
Provided by BecR2400
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
- Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
- Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
- Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
- May be served hot or at room temperature.
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
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