Aris Sweet Indian Coconut Curry Chicken Recipes

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ARI'S SWEET INDIAN COCONUT CURRY CHICKEN



Ari's Sweet Indian Coconut Curry Chicken image

Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.

Provided by Ari Cooks Food

Categories     World Cuisine Recipes     Asian     Indian

Time 46m

Yield 8

Number Of Ingredients 10

8 boneless, skinless chicken breast halves
1 tablespoon mild curry powder
3 teaspoons ground cinnamon
3 whole cloves
1 ¼ teaspoons minced fresh ginger root
1 teaspoon finely chopped garlic
olive oil, or as needed
2 onions, thinly sliced
1 (15 ounce) can cream of coconut
1 (15 ounce) can tomato sauce

Steps:

  • Slice chicken breast halves to half their original thickness; you should have 16 pieces.
  • Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
  • Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
  • Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.2 calories, Carbohydrate 44.4 g, Cholesterol 60.8 mg, Fat 15 g, Fiber 2.7 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 352.3 mg, Sugar 38.2 g

ARI'S SWEET INDIAN COCONUT CURRY CHICKEN



Ari's Sweet Indian Coconut Curry Chicken image

Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.

Provided by Ari Cooks Food

Categories     Indian Recipes

Time 46m

Yield 8

Number Of Ingredients 10

8 boneless, skinless chicken breast halves
1 tablespoon mild curry powder
3 teaspoons ground cinnamon
3 whole cloves
1 ¼ teaspoons minced fresh ginger root
1 teaspoon finely chopped garlic
olive oil, or as needed
2 onions, thinly sliced
1 (15 ounce) can cream of coconut
1 (15 ounce) can tomato sauce

Steps:

  • Slice chicken breast halves to half their original thickness; you should have 16 pieces.
  • Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
  • Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
  • Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.2 calories, Carbohydrate 44.4 g, Cholesterol 60.8 mg, Fat 15 g, Fiber 2.7 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 352.3 mg, Sugar 38.2 g

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)



Coconut Chicken Curry (Make-Ahead Freezer Meal) image

Gourmet from your freezer! Sweet, creamy, spicy, and meaty-this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

Provided by Allrecipes

Categories     Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt
2 cups hot cooked rice

Steps:

  • Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
  • Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
  • The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
  • Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
  • Serve curry over hot rice.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg

ARI'S SWEET INDIAN COCONUT CURRY CHICKEN



Ari's Sweet Indian Coconut Curry Chicken image

Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.

Provided by Ari Cooks Food

Categories     Indian Recipes

Time 46m

Yield 8

Number Of Ingredients 10

8 boneless, skinless chicken breast halves
1 tablespoon mild curry powder
3 teaspoons ground cinnamon
3 whole cloves
1 ¼ teaspoons minced fresh ginger root
1 teaspoon finely chopped garlic
olive oil, or as needed
2 onions, thinly sliced
1 (15 ounce) can cream of coconut
1 (15 ounce) can tomato sauce

Steps:

  • Slice chicken breast halves to half their original thickness; you should have 16 pieces.
  • Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
  • Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
  • Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.2 calories, Carbohydrate 44.4 g, Cholesterol 60.8 mg, Fat 15 g, Fiber 2.7 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 352.3 mg, Sugar 38.2 g

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