Coconut Chicken Curry

Adapted from: http://www.ahintofhoney.com/2009/10/coconut-chicken-curry.html
INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

From: http://www.food.com/recipe/cheesecake-factory-bang-bang-chicken-and-shrimp-206347?oc=linkback

Ingredients:

Servings:
4
Units: US | Metric
Curry Sauce
2 teaspoons chili oil
1/4 cup onion
2 tablespoons minced garlic cloves
2 teaspoons ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas
Peanut Sauce
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup cornstarch
1/2 cup vegetable oil
4 cups cooked white rice
Garnish
1 1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons peanuts
2 green onions, julienned
Directions:

1
Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
2
Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
3
Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
4
Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
5
Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
6
Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.

Coconut chicken curry

From: http://www.ahintofhoney.com/2009/10/coconut-chicken-curry.html

INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

Coconut Curry Chicken Soup

From: http://thecafesucrefarine.blogspot.com/2012/02/coconut-curry-chicken-soup-perfect-for.html#more

Ingredients:
2 tablespoons canola oil
1 med onion
1 medium shallot
8 ounces carrots , sliced on an angle into 1/4 inch wide slices
¼ cup finely chopped cilantro
1 tablespoon ginger
1 tablespoon lemongrass paste*
2-3 tablespoons red curry paste , available in the Asian section at most larger grocers
2 teaspoon mild curry powder
2 tablespoons brown sugar
32 ounces chicken broth
6 ounces small yellow potatoes, sliced in half lengthwise, then sliced widthwise into bite size pieces
2 ounces rice noodles or rice sticks, available in the Asian section at most larger grocers
2 15-ounce cans coconut milk, I almost always use the light variety
1-2 teaspoon sea salt, or to taste
1 tablespoon lime juice
½ med red bell pepper, quartered lengthwise and then sliced crosswise
½ med yellow bell pepper, halved lengthwise then sliced crosswise
2-3 heads baby bok choy, root end trimmed about ½ inch, then thinly sliced, lengthwise
1 ½ cups tiny frozen peas
1 pound boneless skinless chicken breast, frozen for 30 minutes then sliced thinly into bite-size pieces
fresh basil
fresh cilantro

Directions:
1. Heat oil till shimmering in a large pot or dutch oven then add onion, carrots and shallot, cook 3-4 minutes until beginning to soften. Add ginger and lemongrass, curry paste, curry powder, brown sugar and cilantro. Cook another minute or until fragrant.

2. Add chicken broth and bring to a gentle simmer. Cook for 10 minutes, then add potatoes. Simmer another 10 minutes or until carrots and potatoes are very tender.

3. Add rice noodles (break them up before adding if they're long) and simmer five more minutes.

4. Add coconut milk and return to a simmer. Immediately** add chicken, baby bok choy, peppers, peas, cover and turn off burner. Let sit, covered for 5 minutes. The chicken will cook during this rest time but will remain tender and velvety - if you add the chicken earlier it will cook too long and become tough. Serve with jasmine rice and a sprinkle of fresh basil and cilantro for garnish. I also love to garnish with diced avocado.

Notes:
* You can use an equal amount of fresh, finely chopped lemongrass in lieu of the lemongrass paste but I like to keep this condiment on hand as most of my local grocers don't carry fresh lemongrass. This paste is becoming quite easy to find - I've noticed they're even carrying it in the produce section at Super Walmart.)
** Coconut milk will separate and lose it's lovely consistency if boiled or simmered very long.

Chicken Makhani (Indian butter chicken)

Recipe by Anne Thorne 2 lbs boneless, skinless chicken breast 1 onion, sliced 6 garlic cloves, chopped 2 tsp. Curry powder 1/2 tsp Cayenne 2 tsp Garamond masala ( didn't have and it still tasted great) 1/2 tsp. Ground ginger 4 tablespoons butter 1 6 oz can tomatoe paste 2 tbs lemon juice 1 14 oz can coconut milk 1 cup plain yogurt (to add at the end) Use a 6 qt slow cooker. Throw in the chicken, still frozen is fine, and add all the spices. Plop in the butter and tomatoe paste, then add the lemon juice and coconut milk. Cover and cook on low 8 hours or on high for 4 hours. When cooked, shred the chicken with two forks in the cooker. Stir in the yogurt 15 minutes before serving. Feel free to tweak the spices to your liking. Serve with rice and naan.