Coconut Curry Chicken Sandwiches Recipes

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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

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

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

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

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