Best 3 Baked Coconut Curry Chicken Recipes
**Baked Coconut Curry Chicken: A Flavorful and Aromatic Dish**
Indulge in the tantalizing flavors of Baked Coconut Curry Chicken, a dish that combines the richness of coconut milk with the aromatic warmth of curry spices. This delectable dish features tender chicken pieces marinated in a blend of yogurt, ginger, garlic, and traditional Indian spices, then baked to perfection. The result is a flavorful and juicy chicken that pairs harmoniously with a creamy coconut curry sauce. Accompanying this main course are two additional recipes: Coconut Rice, a fragrant and fluffy rice dish infused with the essence of coconut, and Carrot Raita, a refreshing yogurt-based condiment that adds a cooling contrast to the spicy curry. Together, these recipes create a complete and satisfying meal that tantalizes the taste buds and transports you to the vibrant culinary landscapes of India.
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
BAKED COCONUT CURRY CHICKEN
This is a great fall/winter recipe. I don't use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours.
- Preheat oven to 425°.
- In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese.
- Dredge coated chicken strips in breadcrumb mixture, coating completely.
- Lay chicken strips in an oven safe dish that has been sprayed with non stick spray.
- Bake for 20 minutes.
Nutrition Facts : Calories 424.1, Fat 7.6, SaturatedFat 3.6, Cholesterol 138.5, Sodium 368.7, Carbohydrate 23.3, Fiber 1.4, Sugar 10.8, Protein 61.9
BAKED COCONUT CHICKEN
Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.
Provided by katz
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g
Tips:
- Use full-fat coconut milk. This will give your curry a richer, creamier flavor.
- Don't be afraid to adjust the amount of curry paste. If you like a milder curry, use less paste. If you like a spicier curry, use more.
- Add vegetables to your curry. This is a great way to add extra flavor and nutrition to your dish.
- Serve your curry with rice or naan bread. This will help to soak up the delicious sauce.
- Garnish your curry with fresh cilantro or lime wedges. This will add a pop of color and flavor.
Conclusion:
Baked Coconut Curry Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the curry sauce is rich and creamy. This dish is sure to be a hit with your family and friends.
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