INDIAN CHICKEN COCONUT CURRY RECIPES
INDIAN COCONUT CHICKEN CURRY RECIPE | ALLRECIPES
Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.
Provided by cookiemonster
Categories World Cuisine Asian Indian
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
- Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 260.7 calories, CarbohydrateContent 5.5 g, CholesterolContent 53.8 mg, FatContent 17.5 g, FiberContent 1.5 g, ProteinContent 21.2 g, SaturatedFatContent 8.9 g, SodiumContent 84 mg, SugarContent 1.1 g
ARI'S SWEET INDIAN COCONUT CURRY CHICKEN RECIPE | ALLRECIPES
Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.
Provided by Ari Cooks Food
Categories World Cuisine Asian Indian
Total Time 46 minutes
Prep Time 15 minutes
Cook Time 31 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Slice chicken breast halves to half their original thickness; you should have 16 pieces.
- Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
- Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
- Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 44.4 g, CholesterolContent 60.8 mg, FatContent 15 g, FiberContent 2.7 g, ProteinContent 25.2 g, SaturatedFatContent 11.1 g, SodiumContent 352.3 mg, SugarContent 38.2 g
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