Does anyone have a good recipe for a coconut curry sauce with chicken?

Answer 1

Kerala Chicken Curry

This flavorful curry is authentic, delicious & easy to make.

Ingredients

Chicken : 4-5 thighs, 4-5 drumstick
Tomato : 2
Onion : 1 Big
Green chillie : 5-6 no
Cloves : 2-3
Cinnamon Stick : 1/2 stick
Ginger : A small piece
Garlic : 2-3 pods
Aniseed (Saunph) : a pinch
Coconut Milk : 1 can
Curry leaves : 5-6
Chicken masala : 2 table spoons

How to make :

Clean all the chicken pieces (A combination of thighs and Drum sticks) will do good.

Cut a big onion in to thin slices and keep aside.(A combination of pearl onion and big onion will be excellent)

Heat a pan and put oil in to it. Add sliced onion and fry it till golden brown. Add a 1/2 spoon of chillie powder, a pinch of turmeric, a spoon of coriander powder (If you have chicken masala which is available in all Indian stores you can add instead of chillie and coriander) and roast it along with onion.
Add all the ground paste and fry it till oil leaves out from the pan.

Add the cleaned chicken pieces in to this and mix it well. Add sufficient water to it and close the lid and allow to cook. Once the chicken became soft and cooked add 4-5 curry leaves.

Finally after switching off the burner add 1/2 can of coconut milk (available in all stores in cans ) .Make sure you don't boil the curry after adding coconut milk. Garnish with fresh cilantro leaves and serve with fragrant basmati rice.

Answer 2

Marinated Chicken Breast With Coconut Curry Sauce:

3 hours 2¼ hours prep
2 servings

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chili, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seeds
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

1. Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
2. Add the chicken breasts and coat them well with the marinade.
3. Cover, and refrigerate for 2 hours.
4. Pre-heat oven to 400°F.
5. Heat the olive oil in a frying pan and brown the chicken on both sides.
6. Season with salt and pepper to taste.
7. Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
8. As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
9. Heat the peanut oil in a small sauce pan.
10. Add in the paste and gently fry for 5 minutes, stirring often.
11. Add in the coconut milk and mix well.
12. Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
13. Remove the chicken to the serving plate and spoon the sauce over the top.
14. Serve with rice.

Answer 3

1kg. fresh broiler full chicken , cut in medium size pieces, skinned, and washed clean.
marinate the chicken pieces with, 1 tablespoon of yogurt, mixed with salt, turmeric powder.
cut 2 onions, green chillies, tomatoes, peel garlic, cut in cubes fresh ginger, grate fresh coconut , about 4\5 large pieces, grate some dry coconut, or use descicated coconut, about 2 tea spoons, 5 cloves, some black pepper seeds, cumin seeds, cinamon, and cardamom seeds.
fry this masala in little ghee, till it becomes brown.
grind to a paste in a mixer, by adding only moderate quantity of water while grinding.
in a wok, put refined oil, sufficient to fry the chicken pieces.
stir the chicken till the colour changes, add 1 table spoon ful of red chilli powder to the masala, and add to the chicken in the wok , or a thick bottom utensil, or even a large pan will do.
cook covered by adding water proportionately, by checking the thickness of the gravy, and tenderness of the chicken.
simmer on low flame for 15 minutes, then bring to a boil, remove from the fire.
serve hot, by garnishing with chopped coriander, with steaming hot plain rice , either basmati rice, or even ordinary.
always use very fresh coconut, to get the flavour.
you may also use the milk derived from the fresh coconut, by grinding it first, and squeezing the milk out of it, with the fingers. dry roasted cocnut also adds to the taste.
use curry leaves while stirring the chicken in oil.
if you like some more spiciness, add 1or2 red chillies to the oil,but the reduce the quantity of the red chilli powder.

Answer 4

check this website out!!! They have a lot of curry chicken with coconut sauces. You can also shop for the ingredient that you need to make the meal.

http://importfood.com/recipes/redchickencurry.html

Answer 5

Coconut Curry Chicken

2 skinless boneless chicken breast halves
2 teaspoons vegetable oil
1 large green onion, chopped
2 teaspoons curry paste (such as Thai Red Curry Base)
1/3 cup canned low-salt chicken broth
1/2 cup canned unsweetened coconut milk
1 tablespoon fresh lime juice

Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.

Answer 6

ok here what get a pack of coconut power add water boil until it forms a custard while the chicken is sbeing marinated in all them tasting spices of ur choice then add the curry powder stir then add the chicken a allow to cook.

its caribbean jamaican to be exact