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Coconut curry recipe

Coconut curry recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

Use this coconut curry recipe for chicken, beef or lamb. Curry night will never be the same!


Sofala, Mozambique

148 people made this

IngredientsServes: 3

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2cm root ginger, peeled and grated
  • 3 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 fresh chilli, seeded and sliced
  • 500g boneless chicken thighs, diced
  • 400g tin chopped tomatoes
  • 2 tablespoons peanut butter
  • 5 tablespoons coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat the oil in a large pan and fry onion, garlic, ginger, curry powder, turmeric and chilli for about 2 minutes.
  2. Add in chicken and allow to brown slightly.
  3. Stir in tomatoes, peanut butter and coconut milk.
  4. Simmer gently for 20 minutes until thickened. Season to taste with salt and pepper.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (19)

Have so much confidence in this lady's recipes first time I replaced the chicken with pork sausage, mushrooms and yellow pepper. And I replaced the peanut butter with thick tomato puree (can't stand peanuts). Used Madras curry powder as we like it hot.It's great when the recipe fundamentals are right and I can play and get a delicious result. Thanks Baje-11 Dec 2011

hello there, baje, can you tell me what kind of 'curry powder' do you use for this recipe? tx! charlie.-25 Mar 2012

Delicious! My 13 yr old daughter made this and didn't want to add chillis or peanut butter. She wanted it really coconutty so added the whole tin of milk and it turned out just perfect-12 Jan 2014


Coconut Curry Chicken: A Keto Low Carb Curry Recipe

Have you been missing your favorite Indian takeout meal? Then this low carb chicken curry recipe is for you! It’s surprisingly easy to make at home. Coconut curry chicken is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. I serve this keto chicken curry recipe over cauliflower rice for a classic taste, but it would also be fantastic over zoodles!

Indian restaurants can be tricky to navigate on a low carb or keto diet. There are all the sides – the rice, the naan. None of them work for us! Then it’s hard to know what is in all of the rich stews and curries. Are they low carb? Are they not? Are there potatoes or cornstarch in there?

And even if you aren’t low carb, no one wants processed ingredients in their coconut chicken curry, right?

So, we’re just going to make it ourselves! Sound good?


Easy Coconut Curry Sauce

If you’ve ever dumped curry powder into liquid then stomped your foot in a huff when you found the sauce to be meh, then this easy Coconut Curry Sauce is for you!

You’re going to absolutely love that you can find all the spices at supermarkets.

You’re going to adore the beautiful coconut flavour that mingles with the spices.

You’ll go bonkers over how it tastes like a full flavoured coconut Indian curry – except you made it in 30 minutes from scratch.

And you’re going to really enjoy lapping up all the compliments from your family and friends. (“OMG that’s the best curry I’ve ever had!!” <– True story, text from a friend)


Easy Coconut Curry

This is my go-to vegetable curry recipe. It's easy to make, but it packs a punch of flavor from turmeric, ginger, more delicious spices & fresh chiles.

This coconut curry recipe is everything I want on a weeknight. Scratch that – it’s everything I want… any time. I’ve been eating it as leftovers for lunch, dinner… I even ate a bowlful for breakfast the other day.

The recipe is particularly Monday night-friendly because it’s quick to make yet packs a punch of flavor. It’s filled with cozy, nourishing vegetables that will help you recover from a weekend of maybe… I dunno… too much pumpkin cake?

The ingredient shot above makes this recipe look more complicated than it actually is. Once you’ve chopped the vegetables and measured the spices, you’re only about 20 (mostly hands-off) minutes from a creamy, delicious hot curry dinner on the table.

I find this recipe really fun and soothing to make. There’s nothing better than this moment when the coconut milk and spices hit the vegetables. Of course, this moment will happen on the stove and not on the countertop, I just had to move my pot near the window to show you:

The ginger, cumin, coriander, turmeric, cardamom… it all smells so good! You’re going to have to take my word on it unless you can smell through your screen.

How to Make Coconut Curry

Most of the steps of this recipe are actually pictured above – it’s really that simple. Here’s all you need to do:

  1. Heat coconut oil in a medium pot over medium heat, add a chopped onion and cook until it softens.
  2. Stir in the butternut squash (or sweet potato) and chiles, and cook for 5 minutes more.
  3. Add the cauliflower, coconut milk, and spices, and simmer until the veggies are tender.
  4. During the last five or so minutes, stir in the green things and add squeezes of lemon and lime to brighten everything up.

Vegetable Curry Recipe Variations

This butternut and cauliflower curry recipe is very flexible, so I encourage you to use it as a template. Here are some ideas to change it up:


This sauce is amazing! It comes together super quick and is loaded with intense complex flavor. I poured it over some frozen stir fry veggies ad leftover meat i had in the fridge and wow. i normally would not be too impressed with anything that came out of a frozen bag but this sauce made up for it with all of its flavor. I will be adding this to one of my regular dinners.

LADYCAKE's review and changes elevate this recipe! This is our new go to curry sauce.

5-Star Recipe! This is my favorite coconut curry recipe and so simple to make. I skip the sugar since coconut milk is sweet enough, and use a whole can of coconut milk and add a little more of the other ingredients for more sauce. This sauce is fantastic over rice with sautéed shrimp or grilled chicken for an easy and flavorful dinner.

This is definitely my go-to recipe for Thai curry. I've been making it for a few years now and have made a few changes. Instead of 2 tbsp of soy sauce, I use 1 tbsp of soy sauce and 1 tbsp of fish sauce. I also use brown sugar and regular coconut milk (I find it has more flavor than light). Lastly, I used red curry paste instead of curry powder. I generally use the Thai Kitchen version. Curry powder, I find, makes it taste more Indian than Thai. This recipe really is awesome. There is a Thai restaurant in my city that I love to go to and this tastes almost exactly the same as their curry.


  • 2 tablespoons extra-virgin olive oil
  • 1 small white onion, finely diced
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic, minced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt plus a pinch, divided
  • ¼ cup tomato paste
  • 1 14-ounce can reduced-fat or light coconut milk (see Tip)
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 1 tablespoon lemon juice
  • Chopped fresh cilantro for garnish

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.

Opting for reduced-fat coconut milk in this recipe adds plenty of richness while saving more than 50 calories per serving compared to regular coconut milk. If you want to cut back even more, choose light coconut milk and you&rsquoll save more than 90 calories per serving.


Sister Stamp of Approval

I actually created this while Echo was visiting. We are both crazy about Indian food and we all LOVED this chicken! In fact, Echo requested that I get the recipe up soon so that she could make it again. We served this chicken with some kale salad and our yummy grilled artichokes. I made up a big batch of the chicken so that we would have some left over. I have been chopping it up in salads and wraps all week (it was perfect for our Chicken Salad Curry Wraps).


HOW TO MAKE OUR COCONUT CURRY (30 SEC):

You came together so fast and I was talking so much about mopeds that I almost forgot you existed.

But then I smelled your delicious coconutiness and saw your creamy, spicy sauce that reminded me of a delicious mashup of Indian curry and Thai curry… And then I shared you with the world, because maybe someone else likes 5 ingredient recipes as much as I do.

heart solid heart solid icon


Directions

Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.

Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.

Add the mushrooms and stir until hot, a few minutes more.

Add the blanched vegetables and toss to mix.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).


Ingredients

Preheat oven to 300°. Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Moisture is the enemy of well-browned meat, so it's super important to get them as dry as possible before searing them. Season generously on all sides with 1 Tbsp. salt.

Okay, this is going to seem a little bit out there, but trust us: It works. Place a cold, dry large Dutch oven on the stove—no heat yet! Nestle all of your chicken thighs in there, skin side down, so that there is as much skin-to-pan contact as possible (it's fine if they're crowded together). Then turn the heat under the pan to medium. As the pan becomes hotter and hotter, the skin will start to release some of its fat and then get extra crispy and brown, a process that will probably take around 15–20 minutes. (Try not to fuss with the thighs too much while this is happening, just let them be. This is a good time to do some of the prep work outlined in the next few steps.) When the skin is deeply browned—we're only cooking the skin side right now—use tongs to transfer the thighs skin side up to a plate. Turn off the heat under the Dutch oven, but reserve it—we're going to build our braise in it, and we want all of that fat and any browned, stuck-on bits, which will lend richness and flavor to the finished dish.

While chicken is browning, do some prep: First, peel 2 onions and cut them in half through the root end. Slice 3 of the onion halves into 3 wedges each, and set the remaining half aside for later.

Smash 3 garlic cloves with the flat side of a knife and remove the peel.

Using a spoon, peel 2" piece ginger. (Peeling knobby ginger with a vegetable peeler is a pain, but a spoon can get into all of those little nooks and crannies much more easily. Use a Microplane to finely grate the ginger into a small bowl.

Cook onion wedges in the reserved pot—the same one you seared the chicken in—over medium heat, stirring often, until golden brown in spots and translucent, 4–6 minutes.

Now you're going to start building the base for your braise. First, add your garlic and ginger and cook just until fragrant, about 30 seconds. Add 2 Tbsp. curry powder, stirring to coat until fragrant, a minute or two more. Deglaze the pan by adding a splash of water, vigorously stirring to loosen and dissolve brown bits on bottom of the pot. Add half of coconut milk (shake it well before you open the can, as it can separate!), followed by 1 cup water. Bring the liquid up to a simmer.

Chicken time! Arrange the thighs, skin side up, in the Dutch oven so that the meat is partially submerged in the braising liquid. Cover and transfer to the oven to bake for 30 minutes.

While the chicken does its thing, you're going to make a zippy coconut condiment for spooning over the finished dish. (Who doesn't love a good topping?) Start by spreading ½ cup coconut flakes on a rimmed baking sheet and placing it in the oven along with the chicken. Bake coconut until golden brown, about 5 minutes—it'll go fast, so set a timer and keep an eye on it.

Now, finely chop the reserved half onion from earlier and transfer to a small bowl.

Finely grate zest of 1 lime into bowl of chopped onions. There's a ton of flavor in citrus peel, so it's always good to try to find a way to use it if you can. Cut the now-zested lime into wedges and squeeze the juice over onion mixture. Cut remaining lime into 4 wedges and save those for serving later.

Cut off the bottom inch of stem from a small handful of cilantro, then finely chop up the stems until you get to the leaves reserve leaves for serving. Add stems and toasted coconut to bowl with onion mixture (don’t toss the mixture just yet, otherwise the coconut will get soggy).

Peel 3 sweet potatoes and cut into 2" pieces.

After 30 minutes, uncover Dutch oven and add potatoes and remaining coconut milk. Use tongs to move things around so that the the vegetables are submerged underneath the chicken thighs, which you want to have arranged skin side up. Return the pot to the oven—uncovered this time—and cook until the sweet potatoes are soft enough that they can be pierced with a knife and the chicken is tender, another 15–30 minutes. (This is a good time to start your rice. If you don't have a rice cooker, this is our go-to stovetop rice cooking method.). After this amount of time, the chicken should be tender, juicy, and nicely cooked, but you can let it go for another 30-45 minutes if you're after a more shreddable, falling-apart tender result.

Meanwhile, toss coconut condiment with ½ tsp.salt.

And there you have it! Serve chicken thighs, curry sauce, and veggies over rice. Top with coconut condiment and reserved cilantro leaves, and serve with lime wedges alongside for squeezing.

Do Ahead: Braised chicken can be made 1 day ahead. Cover and chill. Reheat over low heat before serving.

How would you rate Coconut-Curry Braised Chicken Thighs?

this was super delicious but did require a lot of time/effort. however, the end result is hearty, delicious and worth it. i was skeptical about the first step of browning the chicken skin after reading the reviews, however, i believe it comes down to patience and a solid dutch oven. i highly agree with swapping chicken broth or stock for water. also, absolutely cut your sweet potatoes smaller than instructed, they will take longer than you think. i wasn't satisfied with the texture after approx. 15 mins of cooking in the broth - adding on another 15 was definitely worth it. i will definitely make this again because everyone loved it! and the lime / onion TOPPING was FABULOUS (omitted the coco flakes).

I am. so distraught by this recipe? Just a quick FYI, this took me nearly 4 hours to make beginning to end following the recipe exactly. As other reviewers mentioned, the method for crisping the chicken thighs is not effective at all - I had 6 small/medium sized thighs so my dutch oven wasn't even particularly crowded, and after nearly 40 minutes on medium/high heat and my chicken thighs still hopelessly sticking to the bottom, I called it and kept moving forward. Also similarly to other reviewers, the estimated time for the sweet potatoes here is honestly comical - I cut mine significantly smaller than suggested and the cook time to get them soft was still 40ish minutes. Ultimately this gets three stars from me for no other reason than the eventual end product was fine. I love a yellow curry so much and used normal curry powder (not graham masala) to season, and I liked the end flavor. Even so, 1000% not worth the insane time commitment this took for what should be a pretty basic dish. My advice would be to find a slow cooker coconut curry recipe elsewhere - I promise it will be at least as good as this and will be a quarter of the active effort.

I wish I had read the reviews before making this dish! I agree with subbing chicken stock for the water. I found Garam Masala to be a mismatch--I should have used curry instead. I did not care for the coconut flakes but loved the lime and onion condiment. I will make this again with the changes.

So. This was great if you follow all the recommendations below: less water, double the spices, cook the sweet potato linger (or cut it up smaller or maybe both??) and thicken the sauce. I used a corn starch slurry. The lime slice on top is a must to bring all the flavor together. A MUST. Things I added, some regular potato’s (instead of rice), more salt, and some red pepper to add spice. After all that modification you’ll get something delicious. That you can make over and over again (even ahead if you want). Seriously tho. I feel like someone created something, but didn’t actually try out this recipe themselves before posting it.

i liked the dish, but i do not recommend using garam masala as your ɼurry' powder like the recipe 'suggests.' it tastes acrid (as noted in earlier reviews). also, the sweet potatoes did not soften for me after 15-30 minutes i ended up covering the dutch oven and had it in the oven for about an hour. glad i started on the recipe early!

O hai: don't be afraid to use skinless, boneless chicken breasts. It works! Since I used hot curry powder (first time I've cooked with this particular batch of powder), the finished dish seemed a little acrid to me, so I softened it right before serving with a pinch of cinnamon. Also, that onion-lime-coconut garnish is the rug tying the whole room together! So tasty and satisfying.

I've made this twice and the second time I heavily altered it to reduce overall labor and it was still delicious! First go-around was definitely time-consuming, but end result was perfect. Second time around I omitted the topping and onion and stuck with the basics of chicken thighs and sweet potatoes. It was less than half the original time and still very good. Really delicious flavors, used whole foods curry powder. Served over white basmati rice.

Washington, DC - quarantine kitchen

Absolutely LOVE this recipe. I taste as I cook, and I did find it to be a little lacking in seasoning, but I like spicy, so may just be personal preference. I added about another tablespoon of curry (I use Rumi Spice Afghan Curry Braise), along with a few dashes of smoked paprika and Aleppo pepper. I used an entire head of cauliflower (left the florettes on the large size) instead of sweet potatoes, as that is a flavor combination I love. Did NOT make the topping, as it did not sound good to me. Served over jasmine rice with fresh sliced jalapeno and a squeeze of fresh lime. This will be a part of my regular meal rotation going forward! Highly recommend.

I loved this recipe! I also made some alterations: Instead of potaotes I added a zucchini. I did took in consideration some of the comments: The sauce ended up very watery, so I reduced it on the stovetop and since I didn't add the potatoes, I added some cornstarch slurry. When the recipe calls for a cup of water I did 50/50 with coconut milk. My mom loved it too! and she's a very picky eater.

Amazing. Not sure who the one stars are but they must be doing something wrong? Couple adjustments I’ve made. I substitute 1/2 Yukon potatoes sometimes. The one thing I find really helps is low and slow. So I will do the final uncovered bake at 275 for 2 hrs. The chicken skin up yields crispy skin but super juicy chicken. Sauce gets SUPER think too. This is a go to recipient with my college age kids.

After reading the comments I still decided to test out this recipe. A little on the bland side for sure, even when subbing water for chicken stock. I will say that even though it does take a long time to cook, it needs to sit for awhile after its finished. I would even go as far as to say that it was 70% tastier the next day. as is the case with must curries, chilis, stews etc always better the next day.

This recipe is delicious. First, a Side note for you haters. You almost always have to do these recipes at least twice to start nailing it. If you are worried about perfection for your guests, i suggest you cook something you know you can nail. BA has a different kitchen than you, different ingredients, etc. its nobody fault, so lay off them!! I just made this recipe Twice. First time, a little watery and under flavored, this time, it was fire.The key is learning techniques to get desires flavor and texture, and this just comes with a lot of experience.. Here were my adjustments for this one. 1) add a little oil for browning. get a fish spatula and learn to use it. (you don't need oil BTW. ) 2) Don't add the water, just use one can of coconut milk to onions and aromatics. 3) Double the curry powder. Just double it, its delicious 4) Braise at 270 5) add potatoes and cook another hour until tender 6) Try it then Salt it. get a small plate and eat some. it probably needs a fair amount of salt. 7) if too liquidy, put on stovetop to finish uncovered to reduce some. was perfect.

i'm really glad i read all the comments after reading the recipe. i never have a problem with chicken skin sticking -- i've been cooking with chicken skin all my life -- no problem. just don't move it let it render. some of the tips and ideas were great: (1) cut sweet potatoes smaller than 2" chunks (2) use chicken stock rather than water (3) don't mix the toasted coconut flakes in with the lime/onion/salt (4) add a minced serrano to the condiment when mixing and (5) be prepared to add more garam masala. also, chop the cilantro leaves roughly before sprinkling over top. (these are mostly notes to myself.)

Absolutely amazing, my only complaint is that the sweet potatoes were not cooked in this time. Microwaved them before serving and all was well. That condiment is freaking ingenious

Reallllly good! We altered a few things that I think helped the recipe. He only had skinless thighs so didn’t worry about crisping and initially cooked for about 12 minutes on the stove. The sweet potatoes need about 40 minutes to be tender. When done, I removed the chicken and potatoes from sauce and boiled down the sauce for about 10 minutes. This thickened it and intensified the flavor. Don’t mix toasted coconut with lime onions, garnish separately. We loved it!



Comments:

  1. Faolan

    Another variant is possible

  2. Fawzi

    Thank you for choosing advice, how can I thank you?

  3. Coburn

    Excellently)))))))



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