I'm look for some good coconut curry chicken recipes, I'm tired of the same one I have always made.?

Why don't you tell us what recipe you use all the time and then maybe I would know if mine is different idiot?I'm look for some good coconut curry chicken recipes, I'm tired of the same one I have always made.?
I use her recipe all the time and it tastes just like what my mom always made..





Malaysian Curry Chicken





Ingredients:





1 boneless/skinless chicken breast meat (cut into small cubes)


3 tablespoons A1 Best One Meat Curry Paste (available from the website at http://www.rasamalaysia.com)


3/4 cup water


1 tablespoon coconut milk


1 shallot (diced)


1 tablespoon oil





Method:





Heat up a small pot and add in the oil. Saute the diced shallots until light brown. Add in the curry paste. When it smells aromatic, add in the chicken meat and do a few quick stirs. Add in the water and let it boil. Lower the heat and simmer the curry for about 10-15 minutes. Add in the coconut milk and serve hot.I'm look for some good coconut curry chicken recipes, I'm tired of the same one I have always made.?
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks


1 teaspoon salt and pepper, or to taste


1 1/2 tablespoons vegetable oil


2 tablespoons curry powder


1/2 onion, thinly sliced


2 cloves garlic, crushed


1 (14 ounce) can coconut milk


1 (14.5 ounce) can stewed, diced tomatoes


1 (8 ounce) can tomato sauce


3 tablespoons sugar





Season chicken pieces with salt and pepper.


Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.


Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.





Serves 6.


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This one is also good;





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 1/2 tablespoons yellow curry powder


1 teaspoon garlic salt


1 (14 ounce) can unsweetened coconut milk


1/3 cup chicken stock


salt and pepper to taste





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.


Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.


Serves 4.


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INDONESIAN CHICKEN COCONUT CURRY





1 chicken, cut into chunks


1 tbsp. chili powder


1 tbsp. curry powder


1 tbsp. turmeric powder


1 tsp. cumin


3 cloves garlic, chopped


2 onions, chopped


2 tomatoes, roughly chopped


1/2 c. chopped cilantro


2 tbsp. oil


1 tsp. sugar


1 1/2 c. coconut milk


Salt and pepper to taste





Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices. Stir everything together for a few minutes. Add the rest of the ingredients. Adjust seasoning and serve with steamed rice.





CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY


Servings: Makes 8 servings.





Ingredients


Chutney


1 fresh coconut (sounds full of liquid when shaken.)


1 teaspoon cumin





1 pound Granny Smith apples


2 tablespoons fresh lemon juice


1/2 large bunch cilantro, stemmed


2 serrano or jalape帽o chilies, seeded, stemmed, halved


2 garlic cloves, each cut in half


3/4 teaspoon salt





Chicken Curry


9 large garlic cloves


2 serrano or jalape帽o chilies, seeded, stemmed, halved


1 3-inch-long piece fresh ginger, peeled, coarsely chopped


1/4 cup vegetable oil


3 medium onions, finely chopped


5 tablespoons plus 1 cup water


1 4-inch-long cinnamon stick, broken in half


5 whole cardamom pods, cracked


1 teaspoon whole cloves


1/2 teaspoon whole black peppercorns


3 small bay leaves


3 tablespoons ground coriander


2 tablespoons ground cumin


1 teaspoon cayenne pepper


1/4 teaspoon ground turmeric


1 pound tomatoes, minced


1 1/2 teaspoons salt


2 3-pound chickens, each cut into 8 pieces, skinned





3 cups white rice, cooked


1/4 cup chopped fresh cilantro





Preparation





For Chutney:


Preheat oven to 375掳F. Pierce the ';eyes'; of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)





Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.





Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.





For Curry:


With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; saut茅 until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; saut茅 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; saut茅 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.





Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.





hope these help. good luck and enjoy.