TOMATO COCONUT CURRY CHICKEN
Easy to make with basic ingredients - Tomato Coconut Curry Chicken! All prepped and cooked in one pan in about 30 minutes! Gluten Free + Low Carb + Whole30
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
- Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
- Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.
Nutrition Facts : Calories 342 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat
SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY
Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt and pepper chicken.
- In a large pot, brown chicken in olive oil. Remove chicken and set aside.
- In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
- Pour in the tomato puree, unsweetened coconut milk and chicken broth.
- Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
- Serve with rice. Garnish with cilantro or parsley.
- Enjoy!
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
ROASTED TOMATO-COCONUT SAUCE
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.
Provided by Amanda Cohen
Categories easy, sauces and gravies
Time 15m
Yield About 6 cups
Number Of Ingredients 9
Steps:
- In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
- Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams
CHICKEN IN TOMATO AND COCONUT SAUCE
Tamatar Aur Nariyal Ki Murgh - From "Indian Cooking Without Fat." Serve with rice and a salad.
Provided by FLKeysJen
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the coconut in the hot water for 10-15 minutes. Puree the coconut and its soaking water in a blender with the coriander, chilies, garlic, and ginger until smooth.
- Put the passata, chicken and salt in a saucepan, at least 12 inches in diameter, and place over medium heat. When the passata begins to bubble, reduce the heat to low, cover and cook for 20 minutes.
- Stir in the blended coconut mixture and heat until the sauce begins to bubble again, then cover the pan and cook for 10-12 minutes.
- Finally, add the half-and-half, cook for 1 minute and serve at once.
Nutrition Facts : Calories 195.7, Fat 12.3, SaturatedFat 5.2, Cholesterol 50.8, Sodium 666.3, Carbohydrate 10.6, Fiber 1.7, Sugar 6.5, Protein 11.7
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE
Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.
Provided by lazyme
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Light the grill.
- In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
- Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
- Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
- Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in the cilantro and serve with the chicken.
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love