Recipes for Coconut curry chicken?

I tried the one out of Rachel Ray magazine and it was delicious!!! Any other recipes?Recipes for Coconut curry chicken?
Ingredients:








This one is just as delicious..Enjoy!





1/4 cup whole unsalted cashews


1 pound skinless, boneless chicken breasts, cut into 1-inch pieces


Salt To Taste


1/4 cup vegetable oil


1/4 tsp black mustard seeds


1/4 tsp cumin seeds


1/4 tsp ground coriander


1 tbsp curry powder


1 medium onion, thinly sliced


1 tsp finely grated fresh ginger


1 garlic clove, minced


1 (14 ounce) can unsweetened coconut milk


1/4 cup frozen peas


2 tbsp chopped cilantro








How to make chicken with coconut milk:


Preheat the oven to 350 degrees F.


Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.


Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.


Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.


Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.


Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.


Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve. Recipes for Coconut curry chicken?
Ingredients


1 tablespoon vegetable oil


4 boneless skinless chicken breast halves


3 medium potatoes, peeled and chopped


1 medium onion, sliced


1 (14 ounce) can coconut milk


1/2 teaspoon salt


1/2 teaspoon black pepper


1 1/2 teaspoons curry powder (or to taste)


1 teaspoon hot sauce (optional, more if desired)


1 cup chicken broth


1 (10 ounce) package frozen peas, thawed


2-3 tablespoons toasted flaked coconut (optional)





Directions


1Heat oil in a medium fry pan.


2Add chicken breasts and brown on both sides.


3Place potatoes and onion in crock pot.


4Place chicken breasts on top.


5Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.


6Add to crock pot.


7Cover and cook on low 6 to 8 hours.


8One half hour before serving, add peas on top of chicken mixture.


9Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.


10Serve over rice or Asian noodles, if desired





Enjoy! =]
This one is super yummy, really easy and doesn't require a lot of ingredients! Enjoy!





COCONUT CURRY CHICKEN





1/3 c. frozen orange juice concentrate (thawed)


1 tsp. salt


1 egg, slightly beaten


1 frying chicken, cut up


1 c. crushed corn flakes


1/2 c. shredded coconut


1 tsp. curry powder


1/4 c. butter, melted





Mix orange juice, salt and egg, add chicken and marinate 15 minutes. Remove chicken, reserve marinade. Mix corn flakes, coconut and curry and coast chicken, pressing it on.


Place on lightly oiled, foil-lined pan and drizzle with butter combined with marinade. Cover with foil, bake 30 minutes at 350 degrees. Uncover and bake 30 to 40 minutes longer. Garnish with orange slices.






Uncle Don's Chicken Curry











2 pounds boneless chicken thighs





2 tablespoons oil or butter





1 large onion, chopped





1 slice ginger, about 1/2 inch, minced or grated





1 - 2 cloves garlic, minced (according to taste)





1 stalk green onion, chopped





2 tablespoons curry powder, such as McCormick





1/2 cup chicken broth or soup, such as Swansons





1/2 cup coconut milk





1 teaspoon sugar





Salt and pepper to taste











Directions





Poach the chicken at medium high heat in sea salted water or low-sodium chicken broth for about 15 minutes, until the chicken turns white and is just cooked. Drain. Cut the poached chicken into 1 1/2-inch pieces.





Heat a wok or pan on medium-high heat and add the oil. When the oil or butter is hot, saute the onion, ginger, garlic, green onion and curry powder for 1 minute. Stir in the chicken broth and coconut milk. Bring to a simmer (not a boil), then stir in the sugar, salt and pepper.





Cover and simmer for 15 - 20 minutes, until the sauce thickens. If more thickening is needed, add 1 teaspoon cornstarch mixed in 1 teaspoon water, stirring to thicken.





Add the poached chicken to the sauce, and bring the heat up to medium-high until the chicken is fully cooked. Serve the chicken hot over or around steamed medium-grain. white rice.





For an extra touch, pack a portion of the rice into a medium-size rice bowl that has been lightly sprayed with oil (to prevent the rice from sticking). Invert onto a dinner plate and garnish with a sprig of mint. Spoon the curry over or around the rice.





Suggested garnishes for chicken curry: Choose from chopped boiled eggs, mango chutney, finely chopped peanuts or macadamia nuts, crisp crumbled bacon and/or chopped green onions.





4 servings











Serving Suggestions





Yellow rice





Eggplant ragout





Flat bread
Try this?








Chicken In Curry





Ingredients


1 chicken (cut in small pieces)


100g butter


2 tablespoons curry powder


1 small onion (cut fine)


100 ml stock or broth


100 ml milk or coconut milk


Salt and pepper


Rice croquettes





Action


a. Mix the butter and curry thoroughly together,


and put into the pan with onion.


b. Stew together 4 minutes and then add the stock,


milk, salt and pepper to taste.


c. When this has become smooth, add chicken,


and stir constantly in the sauce.


d. Stewing nine minutes.


e. Serve with rice croquettes.





and





Chicken Thigh Recipe-Curried Chicken Drumsticks


Ingredients


400g beans


5 chicken thigh or drumsticks


2 tablespoons curry paste


1 teaspoon chili powder (optional)


1 teaspoon garlic powder


1 tablespoon cooking oil


400 ml canned coconut milk


Water (optional)





Action


a. Wash and drain the chicken pieces.


b. Remove all the skin and unwanted fats.


c. In a large pot, heat the oil till hot.


d. Stir-fry curry paste, garlic powder and,


chili powder, till fragrant.


e. Stir in chicken thigh. Mix well and season for an hour or two.


f. Add coconut milk and cook till boiling point.


g. Turn fire to low, cover the pot, and add beans.


h. Simmer till all are cooked and tender.


i. Serve very hot with rice or noodles or bread.





Enjoy!