Coconut Curry Chicken Tacos Recipes

COCONUT CHICKEN CURRY

Steps:

• Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
• Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
• Garnish and serve: Garnish with parsley and serve over rice.

COCONUT CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

THAI-STYLE COCONUT CURRY CHICKEN TACOS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
• Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
• Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
• Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

COCONUT CURRY CHICKEN TACOS

Steps:

• Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
• Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
• Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
• Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.

COCONUT CURRY CHICKEN SOFT TACOS

Steps:

• Heat oil in wok or 10-inch skillet over medium-high heat. Add onions, gingerroot and garlic; stir-fry about 5 minutes or until onions and garlic are golden brown.
• Stir in tomato sauce, ground coriander, ground cumin, salt, ground red pepper and turmeric; reduce heat. Partially cover and simmer about 5 minutes or until a thin film of oil starts to form on surface of sauce. (The longer sauce simmer, the more oil will form.) Remove from heat; cool 3 to 4 minutes.
• Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.
• Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.
• Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
• Beat yogurt with wire whisk until smooth; stir into chicken mixture. Cook uncovered 1 minute, stirring occasionally, just until yogurt is warm. Serve warm with torillas.

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

CURRIED COCONUT CHICKEN

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.

CURRY CHICKEN WITH COCONUT MILK

Steps:

• Preparation
• Taking cleaned cubed chicken and placing into a medium size bowl.
• Adding salt and fresh ground black to taste and combining.
• Adding parsley, cilantro, tomatoes, green onions and green seasoning and combining thoroughly.
• Disclaimer: Dutch Pot Handles Become Very Hot Be Sure To Use A Pot Holder When Handling.
• Using medium high heat to high heat add oil to Dutch pot. When oil is preheated add onions and sauté for about 30 seconds.
• Adding garlic and ginger combine and sauté to release flavors.
• Adding curry powder, geera, garam masala and chicken bouillon cube.
• Reducing flame to medium heat and continuously stirring to combine, and prevent curry from burning.
• When curry is toasted (or stick to the bottom of the pot) add seasoned chicken stir to combine, allowing chicken to deglaze the bottom of the pot.
• Covering with lid, allowing chicken to release natural juices.
• After about 5 minutes, removing lid and adding about a 1/2 cup of water at a time.
• Stirring and covering with a lid once more after about 10 minutes check to see if water needs to be added.
• When curry chicken is 3/4 way cooked adding coconut milk, stir to combine.
• Covering with lid allowing chicken to become fully cooked, and sauce to thicken.
• This recipe is best served with dhal puri, white rice, or rice and peas, veggies and sweet plantain.
• Enjoy!!!!