Chili Coconut Chicken Curry Recipes

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CHICKEN CURRY WITH COCONUT RICE

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 27



Chicken Curry with Coconut Rice image

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.

1 tablespoon unsalted butter
1/4 cup finely diced Spanish onion
2 cups long-grain rice
One 13- to 14-ounce can unsweetened coconut milk
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup cashews
4 green onions, thinly sliced
1 teaspoon allspice berries
1 teaspoon whole cloves
1 teaspoon whole fennel seeds
2 teaspoons (or more if you like your curry spicier) hot Madras curry powder
3 tablespoons canola oil
8 boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 small Spanish onion, thinly sliced
2-inch piece fresh ginger, peeled and grated
2 tablespoons tomato paste
6 cups chicken stock
1 cup unsweetened coconut milk
2 cinnamon sticks
1/2 mango, chopped
1/2 cup dried coconut
2 green onions, green and pale green parts only, thinly sliced
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint
Honey, to taste

CHILI COCONUT CHICKEN CURRY

I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.

Provided by The Flying Chef

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18



Chili Coconut Chicken Curry image

Steps:

  • Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
  • Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
  • Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
  • Baked Kumara.
  • Peel kumara and cut in half, then slice halves into strips.
  • Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
  • Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
  • To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
  • You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

Nutrition Facts : Calories 1056, Fat 54.3, SaturatedFat 29.3, Cholesterol 160, Sodium 564.5, Carbohydrate 84.9, Fiber 8.6, Sugar 44, Protein 59.7

olive oil
1 kg chicken breast, sliced into strips
2 medium onions, sliced
3 garlic cloves, crushed
1 tablespoon chopped fresh lemongrass
2 teaspoons red chili pepper flakes
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon turmeric
2 teaspoons fish sauce
1 teaspoon chicken stock
250 ml coconut milk
200 ml coconut cream
1 1/2-2 tablespoons fresh coriander, chopped finely
120 g bean sprouts
800 g kumara
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds

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



Coconut Chicken Curry image

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

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

COCONUT CHICKEN CURRY RECIPE BY TASTY

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



Coconut Chicken Curry Recipe by Tasty image

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

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

CHILLI CHICKEN CURRY

A healthy flavour-packed curry that counts as one of your 5 a day, and it's low in fat

Provided by Roopa Gulati

Categories     Dinner, Lunch

Time 1h

Number Of Ingredients 13



Chilli chicken curry image

Steps:

  • Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
  • Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.
  • Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.
  • Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.

Nutrition Facts : Calories 283 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium

1 medium onion , roughly chopped
3cm root ginger , roughly chopped
2 garlic cloves , roughly chopped
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp turmeric
¼ tsp hot chilli powder or ½ tsp cayenne pepper
230g can chopped tomatoes
350g potato , peeled and cut into rough chunks
500g boneless skinless chicken breasts, cut into 3cm chunks
½ tsp garam masala
2 tbsp chopped fresh coriander
natural yogurt , to serve

COCONUT CURRY CHILI

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.

Provided by usmcwifey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12



Coconut Curry Chili image

Steps:

  • Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
  • Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
  • Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

MICRONESIAN COCONUT CHICKEN CURRY

The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country's people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures. Posted for ZWT7. Found in http://whatscookinginyourworld.blogspot.com/2011/03/day-111-micronesia-coconut-chicken.html

Provided by Artandkitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Micronesian Coconut Chicken Curry image

Steps:

  • In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
  • In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
  • Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
  • Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
  • Add salt and pepper to taste.
  • Serve hot with steamed rice.

Nutrition Facts : Calories 1045.5, Fat 55.7, SaturatedFat 29.8, Cholesterol 85, Sodium 167.3, Carbohydrate 112.8, Fiber 7.2, Sugar 83.7, Protein 27.2

1 lb chicken, cut to pieces (I used boneless, skinless chicken thighs)
2 -3 potatoes, quartered
2 -3 carrots, cut into small pieces
1 big red bell pepper, cut into 1x1 cubes
1 big green bell pepper, cut into 1x1 cubes
2 medium onions, chopped
1 garlic clove, minced
1 tablespoon ginger, chopped
2 cups coconut milk (I used light and added a little extra)
2 -3 tablespoons curry powder
1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 tablespoons cooking oil
salt and pepper

CURRY CHICKEN CHILI WITH SRIRACHA

This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. The cool cream yogurt and zesty lime are the perfect complement to its hearty heat.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 25



Curry Chicken Chili with Sriracha image

Steps:

  • Gather your ingredients.
  • Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
  • Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
  • Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
  • If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
  • Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.

1 inch ginger root
3 cloves garlic
2 jalapeno peppers
1 large white onion
Neutral oil, such as peanut or safflower
1 pound package ground chicken
Salt and pepper
1 tablespoon (a palm full) ground chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons (1/2 a palm full) garam masala
1 to 1 1/2 cups chicken stock
1 can (14 ounces) diced tomatoes
1 cup tomato sauce
3 tablespoons sriracha
1 can (15 ounces) chickpeas, lightly drained
Garlic naan
Melted butter, if desired
2 tablespoons mango chutney, plus more for serving optional
Greek yogurt or sour cream
Thinly sliced scallions or finely chopped chives
Pickled jalapeno peppers, mild or hot
Lime wedges, optional
Blue corn chips, optional
Cilantro leaves, optional

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From foodnewsnews.com


INDIAN CHICKEN CURRY WITH COCONUT MILK - FAMILY FOOD KITCHEN
Heat the coconut oil in a large saucepan or frying pan, add the onions and fry over a low heat for 10 minutes until the onions have softened. Add the chicken and sauté for a few minutes before adding the garlic, ginger and dry spices. Stir to combine and cook for another minute until the spices are fragrant.
From thefamilyfoodkitchen.com


COCONUT CURRY CHICKEN (STEP BY STEP + VIDEO) - WHISKAFFAIR
Step By Step Recipe. Heat vegetable oil in a pan. Once the oil is hot, add fennel seeds, cumin seeds, curry leaves, and green chilies and fry for a few seconds. Add onion and fry until slightly browned. Add tomato and cook for 3-4 minutes. Now add coriander powder, turmeric powder, red chili powder, and salt to taste and cook until oil starts ...
From whiskaffair.com


THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add the coconut milk, …
From averiecooks.com


COCONUT CURRY CHICKEN RECIPE | HELLOFRESH
Reduce heat to medium. 4. • Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. • Cook, stirring, until chicken is fully coated and spices are fragrant, 1 minute. 5. • Stir in coconut milk, ¼ cup water, 2 tsp sugar, 1 TBSP butter, and a big pinch of salt.
From hellofresh.com


COCONUT CURRY CHICKEN - EASY CHICKEN RECIPES
Instructions. Heat the coconut oil in a skillet set over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside. 2 tablespoons coconut oil, 2 pounds boneless, skinless chicken breasts, Kosher salt, Ground black pepper.
From easychickenrecipes.com


QUICK & EASY COCONUT CURRY CHICKEN - A FOOD LOVER'S KITCHEN
Cook for 15 minutes, whisking occasionally, until the chicken is cooked through. In another pot, heat 2 cups of water to boiling. Add the rice and stir. Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender.
From afoodloverskitchen.com


COCONUT SWEET CHILLI CHICKEN - MARION'S KITCHEN
Add 2 tablespoons of Marion’s Kitchen Sticky Chilli Ginger Marinade and toss to combine. Heat the oil in a large wok over high heat. Add the chicken and spread the pieces out. Allow to sear for 2 minutes or until golden brown on the first side. Then stir-fry and flip the pieces over. Sear for another 2-3 minutes to allow more colour to develop.
From marionskitchen.com


"SINCE MYSPACE" HOW TO MAKE COCONUT CURRY CHICKEN - FOOD …
Step 3: Prepare the Base. Heat a large skillet on low heat. Add coconut oil. Once the oil is hot add the garlic, ginger, and scotch bonnet chili pepper. Allow to cook for 1 minute. Add the fresh thyme and the remaining curry spice …
From foodfidelity.com


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