Best Coconut Curry Poached Chicken Recipes

COCONUT-CURRY POACHED CHICKEN

Coconut-Curry Poached Chicken image

This recipe is so quick and easy, even I don't have to follow directions... and that's saying something! The chicken will positively melt in your mouth!

Provided by Tsquare

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 (14 ounce) can coconut milk
1 pound skinless, boneless chicken breast halves
1 tablespoon curry paste, or more to taste
½ cup frozen peas
2 cups hot cooked rice
1 tablespoon chopped fresh basil, or to taste
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Warm coconut milk in a large saucepan over medium heat. Add curry paste and stir to combine. Add chicken and cook for about 8 minutes. Add frozen peas; cook and stir until peas are heated through, and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Serve with rice and garnish with basil and cilantro.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 28.2 g, Cholesterol 58.5 mg, Fat 23.5 g, Fiber 2.2 g, Protein 27.1 g, SaturatedFat 19.3 g, Sodium 154.7 mg, Sugar 1.3 g

CHICKEN POACHED IN COCONUT CURRY

Chicken Poached in Coconut Curry image

This beautiful red curry is a Donna Hay recipe from Marie Claire's Food Fast cookbook. It is so easy to make and truly delicious. I've made this a few times now and find it easier to have all ingredients on hand - even the rice accompaniment ready to go on. I use my favourite rice recipe Never-Fail Rice #78118 to go with this lovely curry. I often sub turkey for the chicken. Don't let the coconut milk boil as it will separate - the flavour will be the same but the appearance, & texture will be different.

Provided by Ninna

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons red curry paste
6 chicken thigh fillets, halved (breasts can be used, I cut into strips)
2 cups sweet potatoes, chopped (kumara, the orange one)
2 cups chicken stock
1 1/2 cups coconut milk (I use skim evaporated coconut milk)
1/4 cup coriander leaves, whole leaves (cilantro)

Steps:

Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.

Nutrition Facts : Calories 436.9, Fat 25.2, SaturatedFat 18.9, Cholesterol 89.5, Sodium 353.1, Carbohydrate 26.9, Fiber 4.5, Sugar 11.5, Protein 27.4