Best Coconut Curry Chicken Sandwiches Recipes

COCONUT CURRY CHICKEN SANDWICHES

Coconut Curry Chicken Sandwiches image

I came up with this recipe for my father who is on a low-carb diet. I used low-carb bread instead of regular, but if you aren't low-carbing just use regular.

Provided by MizEmerilLagasse

Categories Lunch/Snacks

Time 6h10m

Yield 3-4 sandwiches

Number Of Ingredients 9

Ingredients

10 chicken strips
1/3 cup coconut cream
2 teaspoons curry powder
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 teaspoon salt
2 egg yolks
3 hard-boiled eggs
6 slices low-carb bread or 6 slices regular whole wheat bread

Steps:

Place all of your ingredients in a crock pot, except for the bread and the boiled eggs, and stir together.
Turn to low and let cook for 5-6 hours.
Shred the chicken on a cutting board, meanwhile, toast the bread.
Layer one egg worth on slices on one piece on bread, layer the other eggs on the other bread pieces.
Top with the desired amount of chicken and the other slices of bread.
This chicken can also be served over rice for an Asian twist.

Nutrition Facts : Calories 179.6, Fat 14.1, SaturatedFat 7.8, Cholesterol 337.9, Sodium 859.4, Carbohydrate 4.8, Fiber 1.3, Sugar 2.7, Protein 9

COCONUT CHICKEN CURRY

Coconut Chicken Curry image

This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.

Provided by Joanna Cismaru

Categories Dinner Lunch Main Course

Time 30m

Number Of Ingredients 13

Ingredients

2 tablespoon olive oil
2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 small onion (chopped)
3 cloves garlic (minced)
2 tablespoon curry powder
1 cup chicken broth (low sodium)
14 ounce coconut milk (1 can)
14.5 ounce diced tomatoes (1 can)
2 tablespoon tomato paste
2 tablespoon sugar
2 tablespoon parsley (chopped)

Steps:

Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
Garnish and serve: Garnish with parsley and serve over rice.

Nutrition Facts : Calories 396 kcal, Carbohydrate 13 g, Protein 35 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 97 mg, Sodium 532 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CURRIED COCONUT CHICKEN

Curried Coconut Chicken image

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 World Cuisine Recipes Asian Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

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, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g