Embark on a culinary journey to the heart of the Caribbean with Martinique Coconut Chicken Curry, a dish that tantalizes the taste buds with its harmonious blend of sweet, savory, and aromatic flavors. Originating from the vibrant island of Martinique, this delectable dish showcases the perfect balance of coconut milk's richness, the warmth of curry spices, and the succulent texture of chicken. It's a symphony of flavors that will transport you to the sun-kissed beaches and lush landscapes of the Caribbean.
From the classic Martinique Coconut Chicken Curry, which embodies the essence of this dish with its authentic ingredients and traditional preparation, to the simplified One-Pot Martinique Coconut Chicken Curry that offers a hassle-free alternative for busy home cooks, this article presents a diverse collection of recipes catering to different skill levels and preferences.
For those seeking a vegan option, the Vegan Martinique Coconut Curry provides a plant-based rendition of this beloved dish, capturing its essence with the use of tofu, vegetables, and a creamy coconut-based sauce. Additionally, the Gluten-Free Martinique Coconut Chicken Curry caters to individuals with dietary restrictions, ensuring that everyone can savor this Caribbean delight.
So, prepare to be captivated by the vibrant flavors and aromas of Martinique Coconut Chicken Curry as you explore the diverse recipes presented in this article. Each recipe promises a unique culinary experience, allowing you to recreate this delectable dish in the comfort of your own kitchen.
COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
COCONUT CHICKEN CURRY
Steps:
- In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
- In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
COCONUT CHICKEN CURRY
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
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.
ONE POT MARTINIQUE COCONUT CHICKEN CURRY (LEVI ROOTS IN SAINSBUR
Make and share this One Pot Martinique Coconut Chicken Curry (Levi Roots in Sainsbur recipe from Food.com.
Provided by cakeinmyface
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pound all spices into a paste using a pestle and mortar adding 1 teaspoon of sea salt.
- Heat half the oil in flameproof casserole dish or saucepan and season the chicken brown all over in the oil. Remove and set aside. Cook the onions, squash, aubergine and potato in remaining oil. When all veg begins to soften stir and brown add spice mix and cook, stirring for 4 mins to release fragrance of the spices.
- Return chicken to the casserole and add remaining ingredients except the papaya, mango, lime and rum. Bring to boil, reduce heat cover and simmer until chicken is tender and cooked about 40 mins.
- Add papaya, mango, rum and lime 5 mins before serving. Stir cover and cook until fruit is heated through season to taste with salt and pepper.
Nutrition Facts : Calories 508.8, Fat 24.8, SaturatedFat 14.3, Sodium 35.8, Carbohydrate 71.1, Fiber 13.9, Sugar 28.1, Protein 8
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.
Tips:
- Use high-quality coconut milk. This will make a big difference in the flavor of your curry.
- Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
- Simmer the curry for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the curry with rice or your favorite side dish.
Conclusion:
Martinique coconut chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of coconut milk, curry powder, and chicken is sure to please everyone at the table. If you're looking for a new and exciting way to enjoy chicken, give this recipe a try. You won't be disappointed!
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