CHICKEN AND COCONUT MILK RECIPE RECIPES

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CURRIED COCONUT CHICKEN RECIPE | ALLRECIPES



Curried Coconut Chicken Recipe | Allrecipes image

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     Thai Recipes

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

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, CarbohydrateContent 16.7 g, CholesterolContent 78 mg, FatContent 20.9 g, FiberContent 2.8 g, ProteinContent 32.2 g, SaturatedFatContent 13.8 g, SodiumContent 806.7 mg, SugarContent 10.6 g

COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE ... - DELISH



Coconut Curry Chicken Recipe - How To Make ... - Delish image

Coconut Curry Chicken from Delish.com is a one-pot meal you'll want to make every night.

Provided by Lena Abraham

Categories     healthy    dinner party    Sunday lunch    dinner    lunch    poultry

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 5 servings

Number Of Ingredients 17

1 tbsp.

vegetable oil

1 tbsp.

butter

1

medium red onion, chopped

2

large shallots, crushed

Salt

2

cloves garlic, crushed

1 tsp.

freshly grated ginger

1 1/2 tbsp.

curry powder

2 tbsp.

tomato paste

1

(400ml) can coconut milk

120 mL

water

680 g

boneless, skinless chicken breast, cut into 2.5 cm pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Coriander leaves, torn, for serving

Cooked rice, for serving

Steps:

  • In a large pot or high-sided pan over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Stir in lime juice and garnish with mint and coriander. Serve hot with rice.

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