CURRY CHICKEN WINGS RECIPE RECIPES

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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, minced

Kosher salt

2

cloves garlic, minced

1 tsp.

freshly grated ginger

1 1/2 tbsp.

curry powder

2 tbsp.

tomato paste

1

(13-oz.) can coconut milk

1/2 c.

water

1 1/2 lb.

boneless, skinless chicken breast, cut into 1" pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Cilantro leaves, torn, for serving

Cooked rice, for serving

Steps:

  • In a large pot or high-sided skillet 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 cilantro. Serve hot with rice.

TERIYAKI CHICKEN WINGS RECIPE | TYLER FLORENCE | FOOD NETWORK



Teriyaki Chicken Wings Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     appetizer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 cocktail servings

Number Of Ingredients 14

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
  • Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

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COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE ... - DELISH
Coconut Curry Chicken from Delish.com is a one-pot meal you'll want to make every night.
From delish.com
Total Time 35 minutes
Category healthy, dinner party, Sunday lunch, dinner, lunch, poultry
  • 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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COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE ... - DELISH
Coconut Curry Chicken from Delish.com is a one-pot meal you'll want to make every night.
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Total Time 35 minutes
Category healthy, dinner party, Sunday lunch, dinner, lunch, poultry
  • 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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