Best 8 Coconut Curry Chicken Nuggets Recipes

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**Indulge in a Culinary Adventure with Coconut Curry Chicken Nuggets: A Symphony of Flavors Awaits**

Prepare to embark on a culinary journey like no other as we introduce you to the tantalizing world of Coconut Curry Chicken Nuggets. These golden-brown delights are a harmonious blend of sweet, savory, and subtly spicy flavors that will tantalize your taste buds and leave you craving more. Each bite is an explosion of textures, from the crispy exterior to the tender and juicy chicken interior, perfectly complemented by a creamy coconut curry sauce.

Within this comprehensive guide, you'll find a collection of meticulously crafted recipes that cater to diverse dietary preferences. Whether you're a traditionalist seeking a classic coconut curry chicken nugget experience or a health-conscious individual searching for a lighter, baked version, we've got you covered.

For those with gluten sensitivities, we offer a delectable gluten-free alternative that doesn't compromise on taste. And if you're pressed for time, our air fryer recipe provides a quick and healthier way to enjoy these crispy nuggets without sacrificing flavor.

So, gather your ingredients, prepare your palate, and join us on this culinary adventure as we delve into the realm of Coconut Curry Chicken Nuggets. Let's embark on a taste sensation that will leave you utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE



Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce image

We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.

Provided by Angie McGowan

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup coconut milk (not cream of coconut)
1/2 teaspoon curry powder
1/2 teaspoon salt
Vegetable oil for frying
1 cup Original Bisquick™ mix
1 mango, peeled, seed removed, peeled and cut up
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 teaspoon grated gingerroot
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
  • In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
  • While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
  • In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
  • Serve chicken nuggets with mango dipping sauce.

Nutrition Facts : ServingSize 1 Serving

CRISPY COCONUT CURRY CHICKEN NUGGETS



Crispy Coconut Curry Chicken Nuggets image

Pair these Crispy Coconut Curry Chicken Nuggets with a cool and creamy peach dipping sauce. This coconut curry chicken recipe is great for busy weekends.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

1/2 cup whole wheat flour
1 Tbsp. curry powder, divided
1/2 tsp. ground red pepper (cayenne), divided
6 small boneless skinless chicken breasts (1-1/2 lb.), each cut into 4 chunks
2 eggs
2 Tbsp. water
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup butter, melted
1/2 cup MIRACLE WHIP Dressing
1/4 cup peach preserves

Steps:

  • Heat oven to 400°F.
  • Mix flour, 2 tsp. curry powder and 1/4 tsp. pepper in shallow pan. Add chicken; toss to coat well, shaking off any excess. Beat eggs and water in medium bowl with whisk until blended. Dip coated chicken into egg mixture, then in coconut, turning to evenly coat each piece before placing in shallow pan sprayed with cooking spray. Drizzle with butter.
  • Bake 10 min. on each side or until coconut is golden brown and chicken is done.
  • Mix dressing, preserves, remaining curry powder and remaining pepper. Serve chicken with dressing mixture for dipping.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 155 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 15 g, Protein 29 g

SPICY CHICKEN COCONUT CURRY



Spicy Chicken Coconut Curry image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 26

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
One 1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
Two 15-ounce cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

  • Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
  • Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

CHICKEN COCONUT CURRY



Chicken Coconut Curry image

Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice.

Provided by Eliza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

6 bone-in chicken breast halves, skinless
3 medium carrots, chopped
3 stalks celery, chopped
2 medium onions, chopped
2 tablespoons ground curry powder
2 tablespoons all-purpose flour
1 tablespoon hot water
1 (10 ounce) can coconut milk
½ cup raisins
½ cup apples - peeled, cored and shredded

Steps:

  • In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
  • In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
  • Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 23.7 g, Cholesterol 68.4 mg, Fat 11.5 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 8.9 g, Sodium 123.8 mg, Sugar 12.6 g

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

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.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.

Provided by Genevieve Ko

Categories     dinner, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
1/2 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
1/3 cup canola oil
2 yellow onions, finely diced
4 garlic cloves, minced
1 (13-ounce) can unsweetened coconut milk
1 1/2 tablespoons fish sauce, plus more as needed
1 teaspoon Madras curry powder
1/2 teaspoon ground cayenne
Cooked rice or noodles, for serving
1 cup cilantro sprigs, for serving
1 lime or lemon, cut into wedges, for serving

Steps:

  • Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
  • In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
  • Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
  • Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
  • If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

COCONUT CURRY CHICKEN NUGGETS



Coconut Curry Chicken Nuggets image

Since coconut is this months ingredient, I thought I would post this. Comes from Weight Watchers cookbook. 8 Points per serving.

Provided by KelBel

Categories     Curries

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup mango chutney, divided
1 teaspoon curry paste, divided
1/2 teaspoon cumin, divided
2 (6 ounce) boneless skinless chicken breasts, each cut into eight pieces
1/2 cup flaked coconut

Steps:

  • Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
  • Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
  • Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
  • Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
  • Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
  • Serve with chutney sauce.

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Provided by Matthieu Duquette

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 24

4 tablespoons curry powder
2 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon allspice
2 bay leaves
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
3 tablespoons white sugar
salt to taste
3 skinless, boneless chicken breast halves, cut into bite-sized pieces
(14 ounce) can coconut milk
1 cup plain yogurt
4 tablespoons butter
1 splash lime juice
1 lime, cut into wedges

Steps:

  • Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
  • Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
  • Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 29.2 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 217.7 mg, Sugar 15.5 g

Tips:

  • To make the chicken nuggets extra crispy, double-coat them in the breading mixture.
  • Be sure to use a neutral-flavored oil for frying the chicken nuggets, such as vegetable oil or canola oil.
  • Don't overcrowd the pan when frying the chicken nuggets, or they will not cook evenly.
  • If you don't have a meat thermometer, you can check if the chicken nuggets are done by cutting one in half. The inside should be white and opaque.
  • Serve the chicken nuggets with your favorite dipping sauce, such as sweet and sour sauce, honey mustard, or ranch dressing.

Conclusion:

These coconut curry chicken nuggets are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they are sure to be a hit with everyone who tries them. The chicken nuggets are crispy on the outside and tender and juicy on the inside, and the coconut curry sauce is flavorful and creamy. You can adjust the heat of the sauce to your liking by adding more or less curry powder. Serve these chicken nuggets with your favorite dipping sauce and enjoy!

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