Best Coconut Curry Chicken Balls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRIED CHICKEN BALLS APPETIZER



Curried Chicken Balls Appetizer image

Guests love these little chicken bites that get some zip from curry. The savory snacks work well for any occasion, big or small. -Judy Slotter, Alpharetta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 5 dozen appetizers.

Number Of Ingredients 9

6 ounces cream cheese, softened
2 tablespoons orange marmalade
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups finely chopped cooked chicken
3 tablespoons finely chopped green onion
3 tablespoons finely chopped celery
1 cup finely chopped almonds, toasted

Steps:

  • In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT CURRY CHICKEN



Coconut Curry Chicken image

A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!

Provided by Faith

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 2

Number Of Ingredients 9

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 green onions, chopped
1 tablespoon curry paste, or more to taste
⅓ cup chicken broth
½ cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro

Steps:

  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
  • Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
  • Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g

COCONUT CURRY CHICKEN SOUP



Coconut Curry Chicken Soup image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.

Provided by Genevieve Ko

Categories     dinner, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
1/2 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
1/3 cup canola oil
2 yellow onions, finely diced
4 garlic cloves, minced
1 (13-ounce) can unsweetened coconut milk
1 1/2 tablespoons fish sauce, plus more as needed
1 teaspoon Madras curry powder
1/2 teaspoon ground cayenne
Cooked rice or noodles, for serving
1 cup cilantro sprigs, for serving
1 lime or lemon, cut into wedges, for serving

Steps:

  • Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
  • In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
  • Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
  • Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
  • If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

Related Topics