TravelTalkOnline Forums People Talk Recipes Coconut Chicken Curry

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.

Brian, I guess we think the same way. I am having this for dinner this evening also. I did make it yesterday so the flavors could go through it more. We will see how it turns out.

WOW! this was excellent!
I added some fresh shelled English peas and grape tomatos for the last 10 minutes of cooking... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
I think next time I'll add some red pepper strips & might even try adding some pineapple chunks...

BUT, It was so good the way I made it tonight too... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I served it over white rice...

Brian, I thought it was good, also. I did add a few carrots, would have liked the peas but did not have any. I upped the curry powder by a scant teaspoon. House smells nice! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

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...

Brian, I cut the recipe on half and, naturally, I have left-overs. I did use chicken tenders...I had more of those than the boneless breasts! I will defintely make this again and put some peas in it as I do love peas.

mmm, sounds good. i wonder if adding a mix of thigh and breast meat might enhance the meal's complexity. imo, chicken thighs in curry dishes are much tastier. even so, it sounds like u had a great dinner.

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!

I'm sure the thighs would be great in it. Since I am not particularly fond of dark meat I generally just buy the breasts...when they are on sale!

Brian, I'm planning on making this tonight. We're not fans of very sweet foods (except for dessert). Did you use the Spenda, and if so, did you use the amount called for?

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,,,

I also bought lite coconut milk, and will put some red bell pepper, carrots, and peas in it as well. We're big on veggies..the more the merrier.

we used the lite coconut milk too... enjoy, we really liked it..,

agree about fresh veggies...

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...

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.

btw, peconic, i forgot to mention that because of this moved thread i discovered the recipe board and i love ttol even more... so thank u. i love to cook. curious, did u add parsley or cilantro to the dish? i can't figure out how parsley would marry, but everyone's tastes r different. also, re-reading the recipe i am surprised to see that baby corn isn't listed as an ingredient. and maybe mushrooms. just for the color variation. and curry paste instead of powder?... i need to try this recipe out soon. there r so many out there and not enough time!

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...

Oooo.. baby corn! good suggestion! I love them fresh! and they are in season now...
I just used regular dried parsley... and dried chives... not too much of either, just for color...

personally, I like a good yellow Madras Curry...
like Sun Brand....
http://www.amazon.com/Madras-Curry-Powder-Brand-ChefShop/dp/B000XB5ITY
we get it at our local supermarket...

I think the paste curry's would change the overall flavor a lot...

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.

i never associated curry paste with solely thai cuisine, so i did a search for it. there's such a thing as madras curry paste. recipe linked below. btw, i didn't search to prove u wrong gakaye so nothing personal. it was for my own curiousity. but yes, after i posted my message i realized the paste would be quite different from the powder, so i know what u mean there.

http://www.recipezaar.com/Madras-Curry-Paste-95907

Well, you taught me something! I have never heard of Madras curry paste, only the Thai-style curry paste, so that's what I thought you were referring to.

I had to try this one. I used 1 TB of Splenda and a whole mango, diced, and red pepper strips. I wanted to use pineapple chunks but didn't have any, so used mango instead. YUMMY! My cauliflower really disintegrated...you could barely tell it had a whole head in there.

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...)

I have done this as well, albeit a slightly different variation...try adding some fresh cilantro...and if you have it or can find it, dried fenugreek leaves...these give it an almost West indian flavor like in Rotis. We have a great Indian store close by so I can actually make my own curry powder and garam masala powder. <img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" />

I also mix it up a bit to make a "roti" style grilled wrap.... if you add some diced potatoes to the original recipe and then cook it down enough so that the sauce is thick, try scooping a large spoonful into a flour tortilla (Large style and warm it first so it is pliable), then wrap the tortilla like a burrito (all edges folded in) and grill, do both sides and place a cast iron skillet on top while doing so (this recreates a panini effect)

this is a great way to enjoy your meal and the grill is nice because there is no frying involved.

enjoy

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...

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...