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Old 02-21-2010, 03:46 PM
 
Location: SoCal desert
8,093 posts, read 13,238,618 times
Reputation: 14870

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AKgirlinCA asked for this recipe over in the Dinner thread.

It's still cooking, so it's not TNT yet ...

Chicken in Coconut Curry Sauce
3 pounds skinless chicken thighs (I used boneless)
1/2 cup chopped onion
2 cloves garlic, crushed
1-1/2 Tablespoons curry powder (I used a little more)
1 cup coconut milk
1 teaspoon chicken bouillon granules
Guar gum or xanthan or arrowroot or cornstarch for thickening

1) Chicken goes in crock pot; onion and garlic over it.
2) Mix together the curry powder, coconut milk, and bouillon concentrate. Pour into crock pot.
3) Low for 6 hours.
4) Remove chicken. Thicken sauce with thickener of choice.


Ooohhhhhh. The smell. I hope it tastes half as good!
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Old 02-22-2010, 12:20 AM
 
Location: Anchorage, AK to SoCal to Missoula, MT
1,539 posts, read 2,819,072 times
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Thank you! Yum. I would like to make it using chicken breasts though. Let us know how it turned out
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Old 02-22-2010, 12:21 PM
 
Location: East Valley, AZ
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I'm dying to hear how it tastes!

I have been craving curry lately, so I think I might make this sometime this week! It looks so easy!
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Old 02-22-2010, 06:38 PM
 
Location: SoCal desert
8,093 posts, read 13,238,618 times
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Sigh.

It smelled better. I had such high hopes. Nothing was really wrong with it ... it just didn't float my boat. I like my curry spicier. Oh, and there was no coconut taste at all.

YMMV!
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Old 02-23-2010, 10:11 AM
 
Location: Anchorage, AK to SoCal to Missoula, MT
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How do you think it'd be with chicken breasts? I'd still try it....
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Old 02-25-2010, 06:54 AM
 
3,367 posts, read 10,059,735 times
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Quote:
Originally Posted by Gandalara View Post
Sigh.

It smelled better. I had such high hopes. Nothing was really wrong with it ... it just didn't float my boat. I like my curry spicier. Oh, and there was no coconut taste at all.

YMMV!
Coconut tends to lose its taste while cooking...

I either add the canned kind in at the end of cooking, or use the hard Creamed Coconut (comes in a block) which you grate in at the end of cooking. That tastes goooood

And if you like it spicy, have you tried using a Thai curry paste? They have more depth and usually more heat too!
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Old 02-25-2010, 07:16 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by southdown View Post
Coconut tends to lose its taste while cooking...

I either add the canned kind in at the end of cooking, or use the hard Creamed Coconut (comes in a block) which you grate in at the end of cooking. That tastes goooood

And if you like it spicy, have you tried using a Thai curry paste? They have more depth and usually more heat too!
I ditto the suggestion of using Thai curry paste. I never taste the powder stuff at all, but the paste is much more intense... and packs a good punch if you use as much as I do.
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Old 02-25-2010, 05:27 PM
 
Location: SoCal desert
8,093 posts, read 13,238,618 times
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Quote:
Originally Posted by southdown View Post

And if you like it spicy, have you tried using a Thai curry paste? They have more depth and usually more heat too!

Oh yes. Got the yellow, green and red

If someone gives me a can of coconut milk, I'd try this again with chicken breasts and double the curry. And I'd use the red
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Old 08-08-2014, 06:57 AM
 
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Coconut curry was something that didn't actually appeal to me until a friend of mine made it for me. Ever since trying it I was left pleased and I urge you all to try it even if it is not something that really sounds like something you would enjoy.

This is a very nice and easy recipe to try out if you get the chance. I would say this is a filling meal but can go with a wide variety of dishes. It is sponsored by The Hundred Foot Journey, a great new film which I urge you to check out.

Here is the method:

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Old 08-08-2014, 12:21 PM
 
Location: St Thomas, US Virgin Islands
24,671 posts, read 58,444,243 times
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Quote:
Originally Posted by Gandalara View Post
AKgirlinCA asked for this recipe over in the Dinner thread.

It's still cooking, so it's not TNT yet ...

Chicken in Coconut Curry Sauce
3 pounds skinless chicken thighs (I used boneless)
1/2 cup chopped onion
2 cloves garlic, crushed
1-1/2 Tablespoons curry powder (I used a little more)
1 cup coconut milk
1 teaspoon chicken bouillon granules
Guar gum or xanthan or arrowroot or cornstarch for thickening

1) Chicken goes in crock pot; onion and garlic over it.
2) Mix together the curry powder, coconut milk, and bouillon concentrate. Pour into crock pot.
3) Low for 6 hours.
4) Remove chicken. Thicken sauce with thickener of choice.


Ooohhhhhh. The smell. I hope it tastes half as good!
I don't use crockpots but sauté onions and garlic in ghee in a big lidded pot. When just tender (not brown), remove and set aside, cut the chicken (boneless breasts and thighs) into big bite-sized pieces, dry them off and then quickly sauté until lightly browned in ghee. Add the onions and garlic, mix and add red Thai curry paste, briefly stir over low heat then add coconut milk to barely cover; add chicken bouillon (I use Minors chicken base), stir, bring to boil and then cover the pot and simmer on very low heat until chicken is tender. No thickening needed. Serve over Basmati rice with sides of raita and mango chutney. Yum.
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