Best Chicken Curry Cambodian Recipes

Chicken Samlá (Cambodian Chicken Curry) image

Provided by Mr Jackson

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup fresh ginger, thinly sliced peeled
1/4 cup fresh lemongrass, chopped peeled
1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or 1 1/2 tablespoons shrimp paste
1 tablespoon rice wine vinegar
1 teaspoon grated lime rind
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground turmeric
5 garlic cloves, halved
2 large shallots, peeled and quartered
cooking spray
6 (4 ounce) skinless chicken drumsticks, skinned
6 (4 ounce) skinless chicken thighs, skinned
1 cup reduced-sodium fat-free chicken broth
3/4 cup light coconut milk
1 teaspoon sugar
1 tablespoon fresh lime juice
lime wedge (optional)

Steps:

Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
Cooking Light does not give prep or cook time. The times listed is my guess.

Nutrition Facts : Calories 439.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 273.2, Sodium 591.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 69.5

Cambodian Lemongrass Chicken Curry image

Provided by Da Huz

Categories Curries

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup coconut milk
1 lb chicken breast, cubed
1 lb green beans, trimmed
1 tablespoon lime juice
2 tablespoons water
2 1/2 tablespoons curry powder
1 tablespoon lemongrass, powder
2 tablespoons oil
2 tablespoons fish sauce

Steps:

Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
Curry is done when chicken is tender. Serve over rice.

Nutrition Facts : Calories 572.8, Fat 30.2, SaturatedFat 15.5, Cholesterol 72.6, Sodium 814, Carbohydrate 50.5, Fiber 4.5, Sugar 42.3, Protein 27.6

Chicken Curry (Cambodian) image

Provided by Mrs.R

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 small onions, peeled and cut into eighths
2 teaspoons finely minced garlic
1 teaspoon butter
1 tablespoon chili powder
2 tablespoons curry powder
2 teaspoons salt
3 cups coconut milk
2 (2 lb) fryer chickens (legs, wings or thighs) or 2 (2 lb) chicken parts (legs, wings or thighs)
4 potatoes, peeled and cubed
1/2 cup chopped peanuts

Steps:

Cook onions, garlic and butter on medium heat until onions are soft and yellow.
Stir in curry, chili powder and salt.
Add 2 cups of the coconut milk.
Add the chicken and the potatoes.
Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
Add remaining 1 cup of coconut milk and chopped peanuts.
Simmer for 10 minutes, then serve on Basmati rice!
PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!

Nutrition Facts : Calories 1466.3, Fat 72.6, SaturatedFat 35.7, Cholesterol 268, Sodium 1117.9, Carbohydrate 112.1, Fiber 6.4, Sugar 80, Protein 91.4