CHICKEN COCONUT CURRY
Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice.
Provided by Eliza
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
- In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
- Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 23.7 g, Cholesterol 68.4 mg, Fat 11.5 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 8.9 g, Sodium 123.8 mg, Sugar 12.6 g
CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK
Provided by Jean Georges Vongerichten
Categories Milk/Cream Chicken Sauté Quick & Easy Peanut Curry Lemongrass Cilantro
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Time: 30 minutes
- 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
- 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
- 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.
COCONUT CHICKEN CURRY
Steps:
- In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
- In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
SAUTE OF CHICKEN BREASTS WITH COCONUT MILK AND HERBS
Steps:
- Between sheets of plastic wrap pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt.
- Heat the sesame oil in a skillet over moderate heat. Add the chicken breasts and tenderloins. Saute the chicken without disturbing the pieces for 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through.
- Remove the chicken to a plate and discard the fat from the skillet. Squeeze the juice from the lime into the skillet and scrape up any coagulated juices into the juice; add the coconut milk, bring it to a simmer. Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes.
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
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 Cucina Casalingo
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2 inch chunks and season 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 513.9, Fat 19.1, SaturatedFat 12.1, Cholesterol 96.8, Sodium 565.1, Carbohydrate 52.1, Fiber 2.3, Sugar 46.5, Protein 34.5
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