Coconut Curry Chicken
Try this Coconut Curry Chicken recipe, or contribute your own.
Try this Coconut Curry Chicken recipe, or contribute your own.
- salt to taste
- marinade:
- 2 garlic cloves minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 2 teaspoons curry powder
- sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 1 cup coconut milk
- 1/4 teaspoon ground coriander
- 2 tablespoons curry powder
- 2 teaspoons red curry paste
- 1/2 tablespoon ground cumin
- 3 large boneless skinless chicken breasts (diced - cut int bite size pieces)
- 1/2 cup diced tomatoes (i used canned diced tomatoes with
- 1/2 medium onion finely chopped (optional)
- Carbohydrate 5.31561222423152 g
- Cholesterol 30.53 mg
- Fat 28.2211427917045 g
- Fiber 1.14507223870107 g
- Protein 2.42370666814742 g
- Saturated Fat 21.6242717898362 g
- Serving Size 1 1 to 4 (100g)
- Sodium 1379.63921112184 mg
- Sugar 4.17053998553045 g
- Trans Fat 1.90472927862777 g
- Calories 268 calories
Step-by-step
- Mix all of the marinade ingredients together (except the chicken) in a plastic food storage container.
- Add the chicken to the marinade.
- Marinate the chicken overnight or for at least eight to ten hours in the refrigerator.
- When ready to cook the chicken, remove the chicken from the refrigerator and let it sit out for about 15 minutes before cooking. (If the chicken has come to almost room temperature it allows for even cooking and prevents overcooking of the chicken.)
- Heat olive oil in a large pan using medium high heat.
- Once the oil is heated, add the chicken to the heated oil.
- Cook the chicken browning each side of the chicken (about 2 minutes on both sides).
- Remove the chicken from the pan, add the 2 tablespoons of butter to the pan.
- Once the butter has melted, add the garlic and onion and cook for about 2 minutes or until the onions are soft.
- Next, add the coconut milk, tomatoes, curry paste, and 1 tablespoon butter, and mix well.
- Then, add the curry powder, coriander, and garlic powder. Mix well.
- Let the sauce cook for about 15 minutes on medium low.
- Add the chicken back to the pan. Stir together.
- Cook the mixture for about 10 to 15 minutes on low.
- Remove the mixture from the heat source and let the curry sit for about 5 minutes. Then serve.
A Weeknight Wonder: Coconut Curry Chicken
As a busy working mom, I'm always on the lookout for quick, healthy, and flavorful dinners that the whole family will enjoy. This Coconut Curry Chicken recipe has become a staple in our house, and for good reason. It's surprisingly easy to make, even on a hectic weeknight, and the rich, creamy coconut curry sauce is absolutely irresistible. My kids, who are usually picky eaters, gobble this up!
The best part? It's incredibly versatile. You can easily adjust the spice level to your preference, adding more or less curry paste depending on your taste. I sometimes add a handful of spinach or peas at the end for extra nutrients and color. Sometimes, if I’m feeling extra adventurous, I'll throw in some chopped bell peppers or even some broccoli florets. The possibilities are endless! And the leftovers? Even better the next day! I often pack it for lunch, and it's just as delicious cold.
The magic of marinating: The key to this recipe's success is the overnight marinade. It really allows the chicken to absorb the flavors of the garlic, ginger, and spices, resulting in incredibly tender and juicy chicken. Don't skip this step! While I usually marinate it overnight, I've managed to get away with a shorter marination time in a pinch – at least four hours is essential. Believe me, it makes a difference.
Simple ingredients, big flavor: I love how this recipe relies on simple, readily available ingredients. You probably already have most of them in your pantry! The combination of coconut milk, curry paste, and spices creates a beautifully balanced flavor profile that’s both exotic and comforting. It's the kind of dish that transports you to a tropical getaway, even if you're just eating it at your kitchen table.
Beyond the weeknight: This Coconut Curry Chicken isn’t just a weeknight savior; it's also perfect for entertaining. It's easily scaled up to feed a crowd, and it always impresses. Serve it with fluffy rice, naan bread, or even some roasted vegetables for a complete and satisfying meal. It's a dish that’s both elegant and approachable, making it perfect for any occasion.
Tips and tricks for success:
- Don't overcrowd the pan: When browning the chicken, make sure not to overcrowd the pan. This will ensure that the chicken browns evenly and doesn’t steam.
- Adjust the spice level: Start with a smaller amount of curry paste and add more to your liking. Red curry paste is generally milder than some other types, but personal preferences do vary.
- Use quality ingredients: The better the quality of your ingredients, the better your curry will taste. Fresh herbs and spices will make a significant difference.
- Make it your own: Don't be afraid to experiment with different vegetables or proteins. This recipe is a great starting point, but feel free to add your own personal touch.
This Coconut Curry Chicken recipe is more than just a meal; it’s a testament to the power of simple, flavorful ingredients and a little bit of time in the kitchen. It's a dish that brings my family together, and it's a recipe I'll cherish for years to come. Give it a try, and I'm sure it will become a favorite in your household too!
Serving Suggestions:
- Serve over fluffy white rice
- Pair with naan bread for scooping up the delicious sauce
- Add a side of steamed vegetables like broccoli or green beans
- Garnish with fresh cilantro or chopped peanuts for extra flavor and texture
- Enjoy it with a side of plain yogurt or raita to cool down the spices if needed
So go ahead, give this recipe a whirl! It’s a guaranteed crowd-pleaser, and you might just discover your new favorite weeknight dinner.
