CURRIED COCONUT CHICKEN RECIPE | ALLRECIPES
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
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 PIE RECIPE - BBC GOOD FOOD
Who says healthy can’t be hearty? You’ll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course, Supper
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Add the chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
Nutrition Facts : Calories 461 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 9 grams fiber, ProteinContent 43 grams protein, SodiumContent 1 milligram of sodium
More about "recipes for curried chicken recipes"
CURRIED CHICKEN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Lunch
Cuisine Asia, Indian
Calories 270 calories per serving
- In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
CURRIED CHICKEN & NEW POTATO TRAYBAKE RECIPE - BBC GOOD F…
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Supper
Calories 410 calories per serving
- Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.
STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 221 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
- Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
- Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
- Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
- Place the tray on a medium heat and fry for 5 minutes, turning halfway.
- Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
- Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.
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