1、Keralan chicken coconut ishtu

Anjum Anand adds green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal - serve alongside rice, paratha, naan or rice noodles for a special supper

Keralan chicken coconut ishtu recipe

Ingredients

Method

Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
  • Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
  • Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.

  • https://www.truecookbook.com/recipe/keralan-chicken-coconut-ishtu-8603/

    2、Thai-Style Chicken Coconut Curry

  • Makes: 4servings
  • Carb Grams Per Serving: 38
  • Thai-Style Chicken Coconut Curry recipe

    Ingredients

    Method

    1. Combine shallots and oil in a large saucepan over high heat; saute for about 2 minutes. Reduce heat to medium; add the chilies, ginger, garlic, and turmeric, and saute for 1 minute. Add cabbage, carrot, and mushrooms, and saute for another 2 minutes. Pour in the coconut milk and 1 cup of water; bring the mixture to a boil. Add chicken and soy sauce and simmer uncovered for 5 minutes, stirring occasionally. Mix in tomatoes and snow peas and simmer for 3 minutes, or until the chicken is cooked through. Add the basil and scallion and simmer for 1 minute more. Serve with jasmine rice and lime wedges.

    3、Chicken-Mango Chopped Salad with Coconut Milk Dressing

  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Prep: 35 mins
  • Marinate: 1 hr to 4 hrs
  • Cook: 12 mins
  • Chicken-Mango Chopped Salad with Coconut Milk Dressing recipe

    Ingredients

    Method

    1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine 1 cup of the coconut milk, 2 tablespoons of the lime juice, 1 tablespoon of the soy sauce, and the crushed red pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag once or twice. Drain chicken, discarding marinade.
    2. Coat a grill pan with cooking spray; heat pan over medium heat. Add chicken; cook for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. Chop chicken.
    3. For dressing, in a small screw-top jar combine the remaining 1/4 cup coconut milk, the remaining 3 tablespoons lime juice, the remaining 2 tablespoons soy sauce, the almond butter, honey, and Asian chile paste. Cover and shake well.
    4. In a large bowl combine chicken, cabbage, mango, jicama, cucumber, sweet pepper, red onion, and cilantro. Add dressing; toss well to coat.

    4、Coconut-Chicken Curry

  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 16 mins
  • Stand: 30 mins
  • Coconut-Chicken Curry recipe

    Ingredients

    Method

    1. In a bowl combine chicken and curry paste; let stand at room temperature for 30 minutes.
    2. Heat a 12-inch skillet over medium heat. Add olive oil, onion, and chicken mixture. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until chicken is tender and no longer pink.
    3. Remove chicken from skillet. Carefully add coconut milk to skillet, scraping up crusty bits. Add carrots and lime peel. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes or until carrots are crisp-tender. Return chicken mixture to skillet. Simmer, uncovered, for 3 to 5 minutes or until liquid thickens slightly. Serve with rice, coconut curls, and snipped cilantro. Makes 4 servings.

    More...