INDIAN CHICKEN CURRY COCONUT MILK RECIPES

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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

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

COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT



Coconut Curry Chicken Soup Recipe: How to Make It image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, FatContent 34g fat (26g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1722mg sodium, CarbohydrateContent 50g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 27g protein.

More about "indian chicken curry coconut milk recipes"

COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Lunch
Cuisine Asia, Thai
Calories 601 calories per serving
  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
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CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
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.
    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.
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SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE | BBC GOOD FOOD
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Indian
Calories 312 calories per serving
  • Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
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CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
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.
    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.
See details


SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE | BBC GOOD FOOD
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Indian
Calories 312 calories per serving
  • Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
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EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
Try one of our curries, from our popular low-calorie chicken saag to the most indulgent chicken katsu, chicken korma and plenty of Thai favourites
From olivemagazine.com
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INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Calories 642 calories per serving
    1. Fill a medium pan with salted water, place over a high heat and bring to a boil.
    2. Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
    3. Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
    4. Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
    5. Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
    6. Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
    7. Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
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