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Coconut Chicken Curry
#8648
06/19/2009 08:16 AM
06/19/2009 08:16 AM
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We're having this for dinner tonight... I'll let everyone know how it turns out!
[color:"blue"]Coconut Chicken Curry[/color]
INGREDIENTS 2 tablespoons vegetable oil 1 white onion, chopped 2 cloves garlic, crushed 1 pound skinless, boneless chicken breast halves - cut in bite sized pieces 1 small head cauliflower, rough chopped 2 ½ tablespoons yellow curry powder 1 teaspoon garlic powder 1 (14 ounce) can unsweetened coconut milk 1/3 cup chicken stock salt and pepper to taste 1/3 cup Splenda (½ & ½) (optional)
DIRECTIONS 1) Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear. 2) Mix the cauliflower, curry powder and garlic powder into the skillet, and stir to mix. Pour in the coconut milk and chicken stock (add splenda, if desired) and stir again to mix. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: annie]
#8652
06/19/2009 09:02 PM
06/19/2009 09:02 PM
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OH, gosh... I forgot the carrots! I was going to add them also!~ <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> maybe for the leftovers... we have plenty to heat up for Sunday...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: caribbeanscout]
#8655
06/20/2009 08:23 AM
06/20/2009 08:23 AM
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Funny you should ask that, as we only had two breasts and two thighs in the freezer, I deboned them and used both... and I agree, we like the thighs, esp. with curry, best!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: GaKaye]
#8658
06/22/2009 08:30 AM
06/22/2009 08:30 AM
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I did use the splenda, and it was a little sweet, but not too sweet... I think next time I'll use drained pineapple chunks, and skip the splenda... even without, it would be really tasty really tasty... Kind of a caribbean/thai flavor...
Make enough for two nights, we had the leftovers last night and they are better than the first night... BTW, I cooked it longer than called for, as the chaluiflower wasn't yet done after 30 mins... sliced carrots are a good addition, we added some last night...
we alos used "lite" coconut milk,,,
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Re: Coconut Chicken Curry
[Re: GaKaye]
#8660
06/22/2009 05:13 PM
06/22/2009 05:13 PM
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we used the lite coconut milk too... enjoy, we really liked it..,
agree about fresh veggies...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: annie]
#8662
06/22/2009 07:27 PM
06/22/2009 07:27 PM
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annie said: Brian, I used the lite coconut milk, too. I used about three minced garlic cloves instead of the garlic powder. I'd rather have the real stuff! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> Great Minds Think Alike! I did the same... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I did also add some dried parsley & chopped chives for color...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: peconic]
#8663
06/22/2009 08:26 PM
06/22/2009 08:26 PM
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Joined: Jul 2006
Posts: 13,436 Peaceful Eastern North Carolin...
GaKaye
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Well, we're all on the same wavelength! No garlic powder in this kitchen, just added another garlic clove. This was very good! I served it on brown rice, so it really was a pretty healthy meal. I used half of the amount of Splenda, and it wasn't too sweet for us. I added a red bell pepper, a carrot cut into matchsticks, and about a cup of frozen peas. I think it would benefit with some crunch, maybe a cut-up apple at the end, which would also add sweetness. If I used an apple, I wouldn't use any Splenda.
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Re: Coconut Chicken Curry
[Re: GaKaye]
#8665
06/22/2009 11:12 PM
06/22/2009 11:12 PM
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Georgia, other than the cauliflower, I added the Fresh Shelled English Peas for the last 10 minutes... for the crunch... I hate veggies that are mush... we like them al dente...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: caribbeanscout]
#8667
06/23/2009 11:05 AM
06/23/2009 11:05 AM
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This dish is more Indian in nature, using the Madras curry powder. The curry paste is a Thai-style curry, which would also be delicious, but as Brian says, would have a completely different flavor.
Brian, I agree on the al-dente veggies! Actually I cooked mine a little long for our taste; next time I'll only cook it around 20 minutes, or maybe even less. I did put the cover on the pan, so that probably caused it to cook faster. I just added the frozen peas at the very end, and as soon as they were defrosted we ate it.
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Re: Coconut Chicken Curry
[Re: periwinkle]
#8671
06/29/2009 05:57 PM
06/29/2009 05:57 PM
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Yeah, our chaualiflower did too... Next time I'll make larger pieces and cook it less... we like a little crunch in our cooked veggies! (don't like mushy veggies! mush is what potatos are for...)
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: LauraTheTshirtGal]
#8673
08/31/2009 06:11 PM
08/31/2009 06:11 PM
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Thanks for all the feedback! I'm making this again now with a few variations to the original recipe... I'll let y'all know how it turns out...
I added some 3/4' chunks of red bell peppers & a cup of frozen baby LeSeur Peas... adds some color to an otherwise white dish... I par-steamed the cauliflower to about 1/2 done, put in a zip-lock and added the coconut milk & curry and also added about 3 rounded tbsp. of sweetened flaked coconut, and let sit overnight... Par-steamed the cauliflower as it took way longer to cook the raw veggie than the recipe says... I did not add the splenda, as the coconut flakes should add enough sweet... I am also am adding some grape tomatos for the last ten minutes of cooking time...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Coconut Chicken Curry
[Re: peconic]
#8674
08/31/2009 07:33 PM
08/31/2009 07:33 PM
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wow... turned out even better than the first few times... the shreaded coconut really makes it! I may try it with a real coconut and make my own fresh shreaded coconut next time... and use the fresh coconut milk right from the source... BTW... I used boneless/skinless thighs this time... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Here's my revised recipe:
[color:"blue"]Coconut Chicken Curry[/color] [color:"blue"]INGREDIENTS[/color] 2 tablespoons vegetable oil 1 white onion, chopped 2 cloves garlic, crushed 1 pound skinless, boneless chicken breast halves - chopped 1 small head cauliflower, chopped 2 ½ tablespoons yellow (Madras) curry powder 1 teaspoon garlic powder 1 (14 ounce) can unsweetened coconut milk 1/3 cup chicken stock salt and pepper to taste [color:"blue"]OPTIONAL INGREDIENTS:[/color] 1/3 cup sweetened coconut flakes (optional) adds sweetness and texture A handful of grape tomatos (optional) About a cup of frozen baby peas (optional) One red bell pepper cut in ¾” pieces (optional) [color:"blue"]DIRECTIONS[/color] 1) Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear. 2) Mix the cauliflower, curry powder and garlic powder into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. 3) Reduce heat to low. Continue cooking, stirring occasionally, 30-40 minutes. [color:"blue"]NOTE:[/color] I par-cooked the cauliflower to about 1/2 done... put in a zip-lick baggie, added the shreaded coconut & curry powder and let marinade overnight... probably could have added the garlic here...
add any optional ingredients when you feel it is the right time...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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