CURRIED CHICKEN AND RICE RECIPES RECIPES

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

Ingredients

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

CURRIED CHICKEN AND RICE SOUP RECIPE | FOOD NETWORK ...

Curried Chicken and Rice Soup Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Steps:

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Photography by Antonis Achilleos

Nutrition Facts : Calories 390, FatContent 11 grams, SaturatedFatContent 5 grams, CholesterolContent 130 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 18 grams, FiberContent 2 grams, ProteinContent 55 grams

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