CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
CHICKEN IN COCONUT SAUCE
Make and share this Chicken in Coconut Sauce recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, over med-high heat, sauté onion and garlic in oil.
- Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
- Add chicken to skillet and brown both sides. Reduce heat to medium.
- Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.
Nutrition Facts : Calories 468.2, Fat 22, SaturatedFat 13, Cholesterol 72.6, Sodium 461.3, Carbohydrate 42.7, Fiber 0.8, Sugar 39.1, Protein 25.4
CHICKEN WITH COCONUT SAUCE
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
- Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
- Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
- Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.
CHICKEN IN COCONUT CREAM SAUCE
Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.
Provided by Claire312
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
- Spoon into a bowl.
- To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
- Stir in ricotta cheese and coconut milk.
- Set aside.
- Heat 1-2 tablespoons oil in skillet.
- Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
- Add coconut/cheese mixture to skillet and bring to a simmer.
- Lower heat, cover and simmer 10-12 minutes or until chicken is done.
- Serve over rice and top with fresh cilantro.
Nutrition Facts : Calories 254.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 80.1, Sodium 735.2, Carbohydrate 6, Fiber 1.1, Sugar 1.6, Protein 32.3
BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE
Provided by Elaine Louie
Categories dinner, main course
Time 1h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
- Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
- Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.
CHICKEN IN SPICY COCONUT SAUCE
Categories Sauce Milk/Cream Chicken Braise Spice Hot Pepper Shallot Lemongrass Gourmet
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Rub chicken with salt and let stand at room temperature 30 minutes.
- While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
- Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
COCONUT CURRY CHICKEN
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g
CHICKEN IN COCONUT PEANUT SAUCE
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.
Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.
THAI-STYLE CHICKEN IN COCONUT SAUCE
Steps:
- In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
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