Best 4 Spicy Tomato Coconut Chicken Recipe By Tasty Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with this exquisite Spicy Tomato Coconut Chicken recipe. This dish harmoniously blends the vibrant flavors of Thai, Malaysian, and Indonesian cuisine, resulting in a symphony of sweet, sour, and spicy notes that will leave you craving more.

The succulent chicken is marinated in a tantalizing blend of aromatic spices, including lemongrass, ginger, garlic, and turmeric, infusing it with an irresistible depth of flavor. The chicken is then seared to perfection, creating a crispy outer layer that contrasts beautifully with the tender and juicy interior.

The vibrant sauce is a masterpiece of culinary artistry, combining the tangy sweetness of tomatoes, the richness of coconut milk, and the fiery kick of chili peppers. A medley of aromatic herbs and spices, such as cilantro, basil, and kaffir lime leaves, adds an additional layer of complexity and depth to the sauce, creating a symphony of flavors that will dance on your palate.

But the culinary adventure doesn't stop there. This article also features a delightful collection of additional recipes that will transport you to the bustling street markets and exotic kitchens of Southeast Asia. From the aromatic Nasi Goreng, a classic Indonesian fried rice dish bursting with flavor, to the refreshing Vietnamese Summer Rolls, filled with vibrant vegetables and herbs, each recipe is a testament to the culinary diversity and richness of this region.

So, prepare your taste buds for an extraordinary culinary journey as you explore the vibrant flavors of Southeast Asia with this tantalizing Spicy Tomato Coconut Chicken recipe and its accompanying collection of delectable dishes.

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

SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY

Spicy Tomato Coconut Chicken Recipe by Tasty image

Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 lb chicken, quartered
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger
3 jalapeñoes, deseeded and diced
1 onion, chopped
1 ¼ cups tomato puree
1 cup coconut milk, unsweetened
1 cup chicken stock
fresh cilantro, or parsley, for garnish, chopped

Steps:

Salt and pepper chicken.
In a large pot, brown chicken in olive oil. Remove chicken and set aside.
In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
Pour in the tomato puree, unsweetened coconut milk and chicken broth.
Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
Serve with rice. Garnish with cilantro or parsley.
Enjoy!

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF

Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

Steps:

For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

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

Ingredients

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.

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE

Grilled Chicken With Spicy Brazilian Tomato and Coconut Sauce image

Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.

Provided by lazyme

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons cooking oil
3 garlic cloves, minced
1 chicken, quartered (3 to 3 1/2 pounds)
3/4 teaspoon salt
fresh ground black pepper
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeds and ribs removed, minced
1 1/4 cups canned crushed tomatoes in puree
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

Light the grill.
In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
Stir in the cilantro and serve with the chicken.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for the tomatoes and coconut milk.
Adjust the Spice Level: If you don't like spicy food, you can reduce the amount of chili powder or cayenne pepper in the recipe. You can also add more coconut milk to help balance out the heat.
Don't Overcook the Chicken: The chicken should be cooked through, but not overcooked. Overcooked chicken will be tough and dry.
Serve with Rice or Naan: This dish is traditionally served with rice or naan, but you can also serve it with your favorite sides.

Conclusion:

This spicy tomato coconut chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spicy tomatoes, creamy coconut milk, and tender chicken is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and flavorful meal, give this recipe a try. You won't be disappointed!