CHICKEN COCONUT CURRY WITH MANGO RECIPES

Name: Chicken Curry with Coconut Milk
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1/2 tbsp olive oil; 1/2 tsp roasted cumin; 1-1/2 tsp garam masala; 2 tsp curry powder; 1/2 onion (minced); 5 cloves garlic (minced); 1 large tomato (chopped); 2 tbsp fresh cilantro (chopped); 1/2 cup light coconut milk; 2/3 cup water; 8 oz 1 large potato, peeled and diced small; 6 skinless chicken thighs; kosher salt to taste

CHICKEN CURRY WITH COCONUT MILK - SKINNYTASTE

Chicken Curry with Coconut Milk - Skinnytaste image

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

Provided by Gina

Categories Dinner

Total Time 45 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/2 tbsp olive oil
1/2 tsp roasted cumin
1-1/2 tsp garam masala
2 tsp curry powder
1/2 onion (minced)
5 cloves garlic (minced)
1 large tomato (chopped)
2 tbsp fresh cilantro (chopped)
1/2 cup light coconut milk
2/3 cup water
8 oz 1 large potato, peeled and diced small
6 skinless chicken thighs
kosher salt to taste

Steps:

Heat oil in a large deep skillet, over medium heat.
Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
Place chicken in the pan and season with 1 teaspoon salt.
Add tomatoes, cilantro, coconut milk and water.
Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Nutrition Facts : ServingSize 1 thigh with sauce and potato, Calories 213 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 108 mg, SodiumContent 392.5 mg, FiberContent 1.5 g, SugarContent 0.5 g

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Chicken and lentil curry recipe | Jamie Oliver curry recipes image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney

Steps:

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre

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Total Time 1 hours 30 minutes
Calories 885 calories per serving

1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
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7. Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
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Reviews 5.0
Total Time 45 minutes
Calories 1547.2 per serving

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Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
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