If you are fond of oriental cuisine, then chicken curry with coconut milk is at your service - there are several recipes for this dish. Yes, you read that right, there are different recipes for curry with coconut milk and chicken.

As for cooking technologies, they are similar, only sauces have differences in taste. But what pleases me most is that every time you can create new and new options.

For example, roasted chicken curry is incredibly tasty and appetizing. It will conquer your family. This chicken dish will give you a real pleasure during your meal. It is worth noting that roast chicken with curry is also prepared according to different recipes. For example, a dish with chicken and pineapples can be an ideal treat.

However, in this article, we will focus on chicken curry in coconut milk.

Benefits of combining ingredients

All housewives know that milk makes chicken meat unusually tender, but in this respect cow's meat is inferior to coconut. Getting the latter is not so difficult: in any hypermarket you will find the coveted tin can on the shelf with sushi products or where there are all kinds of sauces.

Curry adds oriental subtlety and flavor to the duo of chicken and coconut milk. Having tried this dish for dinner, you will definitely want to cook it again.

Chicken curry with kos milk can be varied by adding vegetables. Broccoli, bell peppers, carrots, green beans, onions, soybeans are ideal.

Also, do not forget about spices, you can use garlic, pepper, ginger, soy sauce and turmeric.

If desired, the vegetable components can be replaced with others, based on personal taste preferences. Cooking chicken curry in coconut milk is quick and easy at home, and the result is simply delicious. This roast is perfect for a romantic dinner or holiday table.

Recipe of dish

• chicken fillet (1kg);
• coconut milk - dry or canned (200 ml);
• garam masala (1 tsp);
• onions (2 pcs.);
• garlic (2 teeth);
• ginger - freshly chopped (0.5 tsp);
• curry (1 tsp);
• chili pepper - optional (1 pc.);
• wheat flour (1 tablespoon);
• salt (to taste);
• vegetable oil for frying.

Cooking:

1. Take chicken fillet. You can, of course, take the thighs and separate the meat from the bone. Wash the meat, dry, cut into pieces.
2. Peel the onion, chop it into cubes, send it to fry in a frying pan, in which pre-heat the vegetable oil with the addition of chopped ginger and garlic. If you wish, you can add bitter green pepper (1 pc.), Then the dish will have a spicier taste. To do this, the pod must be cut lengthwise, remove the seeds and chop, immediately send to the pan. Then add curry. Fry 10 seconds. The spices must show themselves.
3. Next, you need chicken, put it in oil with spices. Fry, stirring constantly, the pieces should become golden.
4. Salt the meat, pour in water (a small amount), cover with a lid, simmer for 15 minutes. Then remove the lid, make a strong fire, all the liquid should evaporate.
5. Next, take coconut milk. Pour it into a saucepan, add flour here (1 tablespoon), mix thoroughly, make sure that there are no lumps.
6. Transfer the coconut milk to the container with the chicken, stir. When the sauce thickens, turn off the heat.
7. Transfer the meat with the sauce to a deep plate.
8. That's all, serve chicken curry to the table with rice garnish.

Enjoy your meal!

The original way of serving the familiar chicken. In this dish, notes of the East and Africa are felt at the same time. This is something unusual, very tender and a little spicy. Worth a try!

Chicken in coconut milk with garlic

How to cook:

Chicken curry in coconut milk

It will take 55 minutes to prepare.

How many calories - 151.

How to cook:

1. Rinse the meat, cut off all the films and veins. Chop it into medium sized pieces.
2. Chop the peeled garlic and onion. Mix them with grated fresh ginger. For spiciness, you can take a pinch of ground red pepper.
3. Pour a little oil into the pan and place the root vegetables there. Fry until transparent, then put the fillet here.
4. Cook for about five minutes, stirring frequently.
5. Add curry and turmeric, stir, then pour in milk.
6. Cut the lime in half and add all of its juice to the pan.
7. Stir, cover and leave for forty minutes over medium heat.
8. Serve with unsalted rice.

Thai cooking recipe

It will take 1 hour 25 minutes to prepare.

How many calories - 177.

How to cook:

1. Pour lime juice into a small bowl. Peel off the skin of the ginger and grate it, add to the bowl. Stir in peeled and chopped garlic.
2. Pour honey with soy sauce and mix well. Honey must be liquid, so it can be slightly heated in the microwave or in a water bath.
3. Cut the washed chicken into long strips, put them in a soy marinade and leave for an hour to soak.
4. Preheat the pan and transfer the meat here along with the marinade. If needed, add a tablespoon of oil.
5. Fry for seven minutes, then stir in the curry.
6. After another ten minutes, pour in the milk, simmer for seven minutes under the lid, then serve with a fresh side dish.

thai soup

It will take 35 minutes to prepare.

How many calories - 150.

How to cook:

1. Pour chicken broth into saucepan. Place it on the stove.
2. Rinse the meat, remove moisture, place in the broth along with lime leaves, cilantro, lemon grass.
3. After boiling, cook for about twenty minutes until the chicken is fully cooked.
4. Take out the chicken, strain the broth. When the meat has cooled, it must be cut into small pieces.
5. Bring the broth back to the boil, add the coconut milk and stir.
6. Finely chop the green onion and pour it into the pan, put the chopped meat here.
7. Cook for another ten minutes, then season, using not only spices, but also chopped chili and ginger.
8. Warm the bowls, pour the soup, serve immediately.

Chicken leg in coconut milk

It will take 1 hour to prepare.

How many calories - 170.

How to cook:

1. Remove the skin from the shins, wash them, remove moisture with napkins. Place in a pan and fry for seven minutes to make a crust.
2. Finely chop the peeled garlic and mix with spices.
3. Transfer the drumsticks to a baking dish with high sides.
4. In the pan where the chicken was fried, place the garlic with spices and also fry a little.
5. Then add coconut milk and stir. Reduce slightly to thicken the sauce. Pour it over your shins.
6. Send to the oven for half an hour at a high temperature.
7. Serve with any side dish or fresh vegetables.

How to cook pineapple breasts

It will take 40 minutes to prepare.

How many calories - 118.

How to cook:

1. Rinse the meat, pat dry, cut lengthwise, and then cut into strips.
2. Remove the husk from the garlic, crush it with the flat side of the knife, put it in the pan.
3. Pour in the oil and fry. After a minute, when the garlic darkens, it can be pulled out and discarded.
4. Cut the onion into small rings and put in a pan, and after two minutes add the chicken.
5. Fry over high heat, stirring constantly, for about four minutes.
6. Cut the pineapple into four pieces. You need to cut the stalk and remove the peel. Cut the flesh into large equal slices so that they can cook at the same time.
7. Add chili paste to meat, stir. Immediately put the pineapple here, mix again, cover with a lid.
8. Cook for a few minutes to soften the fruit. Remove lid, pour in coconut milk, reduce heat to low, close lid.
9. Leave for seven to ten minutes so that all products are completely cooked and the tastes are mixed. Serve immediately.

If you don’t have coconut milk on hand, but you want to cook chicken meat in an original way, then read our next article. Chicken breasts in milk - recipes for tasty and healthy food.

And here is the technology for cooking chicken in sweet and sour sauce in Chinese.

Several recipes for Thai dishes with thin rice noodles will be useful for both true gourmets and simple lovers of delicious food.

Chicken with mushrooms in coconut milk

It will take 45 minutes to prepare.

How many calories - 99.

How to cook:

1. Wash thighs and pat dry.
2. Chop the peeled onion into half rings.
3. Clean mushrooms from litter and cut them into several parts.
4. Wash the young zucchini and cut into half circles.
5. Fry the chicken over high heat in a frying pan with oil until browned. Transfer to a plate.
6. Fry the onion here, and then return the chicken, reduce the fire. Add spices and mushrooms, cook for another five minutes.
7. Then stir in the zucchini and cook for another three minutes.
8. Pour in milk, bring to a boil, cover and simmer for twenty minutes.
9. Dilute starch in two tablespoons of water, add to the rest of the products, stir.
10. After about three minutes, you can serve to the table with lime leaves.

Coconut milk is easier to buy than to make. If there are coconuts, you need to grate their flesh and mix with the nut juice itself, but this takes time.

Before using canned milk, it must be shaken strongly, otherwise it will be with flakes.

In a recipe with pineapple, fruit can be replaced with mango, but then you need to cook a little less. And so that the sweetness of the mango does not stand out too much, it can be “pacified” with a pinch of red pepper.

Traditionally, the dish is served with rice, but you can also prepare your own side dishes. It will turn out satisfying and tasty!

The most common food product is, of course, meat, and there are many recipes for its preparation, and therefore every time you want to taste something new. A dish that will never get bored - chicken in coconut milk in Thai, such an original food can radically change the idea of ​​\u200b\u200bthe taste of chicken meat. Having prepared a noble treat, you will be pleasantly surprised by the taste and aroma, as well as the availability of products for foreign dishes.

How to cook Thai chicken

If this is your first time coming across such a recipe, you should have an idea about the cooking process. Our practical tips will help you feel like a real Asian chef.

• To prepare a truly Thai chicken, pieces of tropical fruits are added to the dish. The most affordable and common option is pineapple, but it can be replaced with fruit of your choice. Perfect for mango and avocado.
• To achieve the best taste, you can pre-marinate the chicken meat. For this, soy sauce or a mixture of garlic, ginger and lime juice in reasonable quantities is suitable. Any greens will also work as an addition to the marinade.
• Thai food must be spicy. Depending on the taste views of each person, you can vary the sharpness. Accordingly, add one spoonful of hot sauce or three.
• Meat should be used for cooking without fat. This does not mean that only the breast will do. You can take hams and pre-remove excess fat from them.
• It is best to cut chicken meat into long strips, if desired, beat off a little before cutting. This type of meat cutting is considered traditional.
• Coconut milk is not such a scarce product and can be easily bought. Only it is unlikely that it can be purchased in small shops, but in large shopping centers it is always available. Coconut milk is sold in sealed cans or in cardboard boxes. Shake the contents of the jar several times before cooking!
• Rice or rice noodles are suitable for a side dish with chicken in coconut milk. Moreover, the side dish is always served cold with Thai dishes.

Spices for chicken in coconut milk can be very different. You can add your favorites, or for the first time, prepare a traditional composition. The main seasonings - hot pepper, soy sauce and coconut milk, must be present in the composition of the dish.

Spicy Thai Chicken in Coconut Milk

Ingredients

• - 1 kg + -
• Coconut milk- 1 glass + -
• - 4 cloves + -
• - 5 tablespoons + -
• - 1 PC. + -
• - taste + -
• Canned pineapple- 100 g + -
• - 4 tablespoons + -
• Lime juice - 3 tablespoons + -
• Coriander - 3-4 peas + -
• cilantro - 3-4 sprigs + -

Thai chicken step by step

1. Wash the chicken fillet well and cut into long strips.
2. Put it in a deep bowl, pour in 1 tbsp. vegetable oil, soy sauce.
3. Add minced garlic clove and lime juice.
4. Mix well and marinate for an hour in a cool place.
5. Place a deep frying pan on the fire, pour in the oil and heat well.
6. Finely chop the garlic with a knife and send to the pan. Saute the garlic for a couple of minutes and then add the meat.
7. Stirring constantly, brown the fillet on all sides.
8. Now add coconut milk to the meat, mix well. Simmer chicken over medium heat, covered, for 12 minutes.
9. At this time, clean the chili pepper and chop finely. If fresh pepper is out of season, you can replace it with ground counterpart.
10. Drain the juice from the pineapples and if the pieces are large, cut them into small cubes. Add them to the skillet and simmer for another 5 minutes.
11. Now it's time for the spices. First, add soy sauce to the meat and mix.
12. Then season the dish with coriander, black pepper and finely chopped cilantro. It can be replaced with parsley or basil.
13. Simmer Thai chicken for another 10 minutes, covered, until done. After, remove the lid and simmer a little more until the sauce thickens. The dish is ready, you can immediately serve it to the table!

Chicken in coconut milk in Thai style and without a side dish will appeal to lovers of Asian cuisine. The fragrant spicy dish, although spicy, is very light and has only 187 calories per serving. If you like this treat - cook it as often as possible and be healthy!

Today it turned out delicious chicken in coconut milk. What is a chicken - everyone knows. If he doesn't know, I'll tell you. The chicken is a bird. A harmful, curious and gluttonous creature, which in childhood pretty poisoned our lives with its endless trips to the garden, to the flower garden - in other words, to "Skoda".

As they say, old chicken can make good broth. And from certain parts of the chicken carcass, excellent dishes can be obtained. For example, they can decorate any holiday table, but you can eat at least every day. And yes, it is something. And who refuses prepared for beer?

In the countries of East Asia, chicken dishes prepared with various exotic fruits are very popular. Excellent Thai recipe for chicken stew with pineapple. However, our recipe with pineapple under cheese is more familiar and familiar. On the islands of Asia, you can often find recipes for cooking chicken, where fried chicken meat is stewed in fruit juices or coconut milk.

Many people confuse coconut milk with the contents of a coconut. In fact, the nut contains coconut water, a sweetish and pleasant-tasting liquid. Coconut milk is made from the pulp of a coconut by simply mixing the pulp and water. We usually sell coconut milk in sealed bags of different capacities, it must be shaken vigorously before use. In the countries of island Asia, coconut milk is called santan, gata.

In old records, they found a recipe for chicken fillet - chicken in coconut milk, stewed with spices. Brought from some tourist voyage. I remember it was delicious.

Chicken in coconut milk

Ingredients (2 servings)

• Chicken fillets 2 pcs
• Onion 1 pc
• Garlic 2 cloves
• Olive oil 50 ml
• Coconut milk 250 ml
• Dill 2-3 sprigs
• Spices: sea salt, peppercorns, dry aromatic herbs, coriander grains taste

1. Defrost the chicken fillet and remove the remnants of fat and films from it. Wash well and dry with a towel. Lay the fillet on a cutting board - "glossy" side down, and beat the fillet with a wooden mallet. Very neat and unobtrusive. The task is to make the fillet less thick and not damage, because. it is very gentle. It is enough if the thickness is like a finger.

   Ingredients: chicken, vegetables and coconut milk

2. In a mortar, mix salt, coriander and colored peppercorns, aromatic dry herbs.

   In a mortar, mix salt, coriander and colored peppercorns, aromatic dry herbs

3. Grind the spices and sprinkle them with the chicken fillet from the side that was beaten off. Leave the fillet for 10-15 minutes for salting. This will be enough. Set aside the remaining spice mixture for now, you will need it for further cooking.

   Grind spices and sprinkle them with chicken fillet

4. Peel the garlic and crush it with a knife block, just flatten it. Pour olive oil into a deep saucepan or frying pan and fry the garlic on it, stirring constantly. Saute garlic until light brown, then discard. You just need to flavor the oil.

   Pour olive oil into a deep saucepan or frying pan and fry garlic on it.

5. Turn the chicken fillet on a cutting board and make 3-4 shallow cuts, so the fillet is better fried and “keeps” the sauce on itself. Put the fillet on a preheated pan, cuts down - so that the meat does not begin to curl into a “boat” from heat treatment.

   Put the fillet on a heated skillet

6. Fry for about 5 minutes, then turn over and fry for another 5 minutes.

7. Peel the onion and cut into thin strips. Fill the fillet with chopped onions, reduce the heat so that there is about a quarter of the maximum flame. Cover the pan with a lid and simmer the chicken with onions for 15 minutes, without stirring.

   Cover the fillet with chopped onion, reduce the heat

8. After the specified time, remove the onion from the surface of the fillet with a spatula, placing it around, at intervals and let it stew for another 5 minutes.
9. Next is coconut milk. It's easier to buy. Fuss less than if you try to do it yourself. The “cube” with milk must be shaken strongly and for a long time, otherwise you will get water in which coconut flakes will float. Pour the fillet and onion with coconut milk. Add a couple of pinches of the remaining spice mixture to taste.

   Pour coconut milk over fillets and onions

10. Bring the dish to a boil. The chicken in the coconut milk should come to a very low boil.
11. Next, turn the fillet over. Finely chop the fresh dill and sprinkle over the whole dish. Cover the skillet with a lid and simmer for about 15 minutes. Then remove the lid and simmer until the sauce thickens. It took me 20 minutes. Further, the chicken in coconut milk does not turn over during cooking.