Spicy Curry Chicken recipe?

Question

Looking for a spicy curry chicken recipe that may include coconut milk. Thanks.

I have a few favorite curry restaurants and the chefs will not share recipes- no matter what. Its horrible. So curry dishes aren't my forte, but I am going to do this for a dinner party I'm catering in June. About 25-40 people. So I am testing menu items. I figure if I can get a basic curry sauce recipe that is tried & true .. and I will be able to make up my own recipes past there.

Answer 1

Spicy Curry Chicken

This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards

Ingredients

1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup sliced fresh mushrooms
1 green bell pepper, cut into 1 inch pieces
1/4 cup chopped fresh basil
2 (14 ounce) cans coconut milk
2 tablespoons green curry paste
2/3 cup chicken broth
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons fish sauce

Instructions
Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.

Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender. Makes 6 Servings

Happy Eating! ~-~

Answer 2

If I were at home I could give you any number of really good ones...but like Thai cooking coconut milk can be often used in Indian cusine..I'm certain you already know all this...Just wish I were at home and could give 1 or 2 to you...but spicy curry chicken recipes with coconut milk are common in both cultures...

Answer 3

INGREDIENTS
1 tablespoon peanut oil
1 clove garlic, minced
1/2 carrot, peeled and diced
1 (14 ounce) can coconut milk
1 tablespoon green curry paste
2 skinless, boneless chicken breast halves - cubed
2 cups chicken stock
1 lime, juiced
1/4 cup chopped green onions
DIRECTIONS
Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Answer 4

Great that you are asking! Tell you what, you can download
an entire eCookbook on chicken recipes, there are 300 of them, including chicken curry recipes (speaking of which I might cook one today). Here's the download link to the recipe book:

http://www.mycookery.com/blog

Answer 5

Jamaican Curried Chicken 2-3 pound chicken, cut into 8 pieces each. Juice of 1 lime. 1/4 cup coconut oil. 3 garlic cloves, minced.3 scallions, chopped. 1/2 teaspoon freshly ground black pepper. 1 teaspoon Jamaican Curry Powder.1 teaspoon ground pimento(allspice). 3 thyme sprigs. 1 ounce gingeroot, peeled and finely diced. 1 cup of coconut milk. 1 cho-cho squash,peeled. 2 carrots,sliced. 1 potato,peeled and diced. 1 scotch bonnet pepper(habenero) Soak the chicken with lime juice, sprinkle with curry powder, and marinate the bird overnight . In a Dutch oven, heat the coconut oil. Add the garlic,scallions,black pepper, curry powder, pimento,thyme,and ginger, and cook till the scallion is bright green. Add the chicken and simmer it, covered, over low heat for about 10 minutes. Add the coconut milk, cho-cho,carrots, and potatoes. Cook the mixture for 30 to 40 minutes,covered. Serve with rice and peas.

Answer 6

Ingredients
2 chickens (3 lbs. each), quartered
1 can (14-1/2 oz.) chicken broth
Water
1 cinnamon stick
8 cardamom pods
6 whole cloves
1/4 teaspoon ground mace
2 tablespoons butter or margarine
2 cups finely chopped onions
3 tablespoons curry powder
1 tablespoon minced garlic
2 tablespoons ground blanched almonds
2 tablespoons shredded coconut
2 tablespoons heavy or whipping cream
1 teaspoon salt
1 teaspoon fresh lemon juice
Cooked rice
Directions
1. Combine chickens, broth, water to cover (3 to 4 cups), cinnamon, cardamom, cloves, and mace in Dutch oven. Bring to boil; reduce heat, cover and simmer 45 minutes. Drain chicken, reserving 2 cups broth. Skim fat from broth. When cool enough to handle, remove chicken from bones and cut into 1-inch pieces.
2. Melt butter in large saucepan over medium heat. Add onions and cook until softened, 10 minutes. Stir in curry powder and garlic; cook 1 minute. Stir in reserved broth, almonds, coconut, cream, and salt. Bring to boil. Add chicken to pot. (If desired, cover and refrigerate up to 24 hours.) Simmer gently until heated through, 10 minutes. Stir in lemon juice. Serve with rice. Makes 7 cups.

Nutrition facts per serving:
calories: 370
total fat: 18g
saturated fat: 7g
cholesterol: 139mg
sodium: 773mg
carbohydrate: 7g
protein: 43g

Answer 7

try going to: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31714,00.html?rsrc=search