Chicken Curry Deep Fried In A Young Coconut Food

COCONUT CHICKEN CURRY

Steps:

• Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
• Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
• Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

COCONUT THAI CURRY CHICKEN

Steps:

• Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish.
• Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
• To roast the red bell pepper:.
• -Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
• In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
• Boil the pasta al dente according to box directions.
• Coat a large skillet with cooking spray and sauté chicken until browned and cooked through, above 5-7 minutes.
• Add the peanut butter and move around until it melts and coats the chicken.
• Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Sauté for about five minutes, until cooked through.
• Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through.
• Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.

COCONUT-CURRY FRIED WINGS

Steps:

• Coconut-Curry Spice Blend: In a medium bowl, mix together toasted coconut flakes, sumac, curry powder, ginger, onion powder, salt, cinnamon, and cayenne until evenly combined. Set aside. Makes 1½ cups. (Store leftover spice blend in an airtight container, unrefrigerated, indefinitely.)
• Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 F. (It's fine if the oil temperature goes up as high as 350 F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring them back to room temperature before the second fry.)
• Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Sprinkle Coconut-Curry Spice Blend onto all sides of the chicken. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

COCONUT FRIED CHICKEN

Steps:

• In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
• About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
• In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
• In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
• Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
• Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
• Arrange the chicken pieces on a platter with the cilantro and lime wedges.

DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS

Steps:

• Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
• In a bowl, combine the egg, buttermilk and the beer; mix well.
• In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
• Dredge the chicken pieces into the all-purpose flour.
• Then dip into the buttermilk mixture to coat.
• Then roll into the coconut.
• Deep fry until a light golden brown.
• Drain on paper towels.

COCONUT CRUSTED CHICKEN

Steps:

• Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
• Beat egg whites in medium size mixing bowl until frothy.
• Place coconut in a shallow bowl.
• Dredge chicken tenders in cornstarch mixture; shake off excess.
• Dip chicken in egg whites, then press chicken into coconut.
• Turn over and press into coconut again to coat both sides.
• Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
• Add chicken to the hot oil in batches.
• Deep fry until cooked through, about 2 to 3 minutes.
• Drain. Serve hot with Spicy Apricot Dipping Sauce.
• Spicy Apricot Sauce.
• 1 cup Smucker's® (12 oz.) Apricot Preserves.
• 2 tablespoons cider vinegar.
• 1-2 teaspoons hot pepper sauce.
• 1 teaspoon chili powder.
• 1 clove garlic, minced.