INDIAN CHICKEN CURRY RECIPE COCONUT MILK RECIPES

INDIAN CHICKEN CURRY II RECIPE | ALLRECIPES

Indian Chicken Curry II Recipe | Allrecipes image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories Chicken Curry

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, CarbohydrateContent 14 g, CholesterolContent 37.9 mg, FatContent 21.7 g, FiberContent 3.8 g, ProteinContent 19.1 g, SaturatedFatContent 10.4 g, SodiumContent 268.3 mg, SugarContent 6.7 g

THAI CHICKEN CURRY IN COCONUT MILK RECIPE | ALLRECIPES

Thai Chicken Curry in Coconut Milk Recipe | Allrecipes image

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

Provided by NELL ROSS

Categories Thai Recipes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon curry paste
1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
⅓ cup chopped fresh cilantro

Steps:

Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

Nutrition Facts : Calories 268.8 calories, CarbohydrateContent 6.4 g, CholesterolContent 80.9 mg, FatContent 12.3 g, FiberContent 1.3 g, ProteinContent 30.9 g, SaturatedFatContent 4.7 g, SodiumContent 378.6 mg, SugarContent 2.8 g

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