CHICKEN CURRY IN COCONUT MILK RECIPES

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HOW TO MAKE COCONUT CURRY CHICKEN - DELISH



How To Make Coconut Curry Chicken - 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.

HOW TO MAKE COCONUT CURRY CHICKEN - DELISH



How To Make Coconut Curry Chicken - 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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When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
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