Best Curried Sauteed Chicken Chunks With Coconut Milk Recipes

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

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK

Curried Sauteed Chicken Chunks with Coconut Milk image

Provided by Jean Georges Vongerichten

Categories Milk/Cream Chicken Sauté Quick & Easy Peanut Curry Lemongrass Cilantro

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 teaspoon Curry Powder or commercial curry powder
Salt
1 teaspoon minced fresh chile or red pepper flakes
1 tablespoon minced lemongrass
3 tablespoons butter or neutral oil, such as canola or grapeseed
2 tablespoons nam pla (Thai fish sauce)
1 cup canned unsweetened or fresh coconut milk
1 cup salted peanuts or cashews
1/2 cup roughly chopped cilantro

Steps:

Time: 30 minutes
1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

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