Coconut Almond Chicken With Apricot Curry Sauce Food

COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE

Steps:

• Preheat oven to 350.
• Combine chopped almonds and.
• coconut in shallow dish: set aside.
• Pour coconut milk in a shallow dish.
• Salt and pepper both sides of chicken breast fillets.
• Dip fillets into coconut milk and then the almond coconut mixture.
• Place onto lightly oiled baking sheet.
• Bake for 25 minutes, turning once.
• Sauce: In a medium saucepan, heat oil over medium heat.
• Saute scallion and garlic until golden.
• Add curry and ginger and cook for one minute.
• Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
• Poor sauce over chicken over Jasmine Rice.
• I've made this without the coconut milk before -- I.
• just dipped the chicken into 1 lightly beaten egg.

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

Steps:

• Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
• Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
• Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
• Apricot Dipping Sauce.
• While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
• Serve with your favourite vegetables and fries or mash what ever you like.

APRICOT CURRY CHICKEN

Steps:

• Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
• Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
• Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.

ALMOND CHICKEN WITH APRICOT SAUCE

Steps:

• In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

APRICOT CHICKEN CURRY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
• Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
• Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

BALTI COCONUT CHICKEN

Steps:

• In a wok, dry roast the almond and 1 tbsp desiccated coconut till it takes on a little colour. Transfer to a bowl and allow to cool.
• To the coconut/almond mix add the coconut milk, fromage frais, ground coriander, chilli powder, garlic, ginger and salt, mix well to blend all together.
• Heat the oil in a wok and fry the chicken with the cardamoms and bay leaf, till the chicken has the juices sealed inches Do not brown the chicken.
• Add the coconut mixture to the pan with red chilli and fresh coriander. Cook for 12 mins covered. Remove the lid and cook uncovered for 3 minutes
• Stir in the desiccated coconut and serve.
• Plai rice and curried prawns go well with this, or a vegetable dish.

COCONUT ALMOND CHICKEN

Steps:

• Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
• Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
• Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
• Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
• Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
• Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.

COCONUT CHICKEN WITH APRICOT SAUCE

Steps:

• Preheat the oven to 400ËšF. Line a baking sheet with parchment paper.
• Lightly beat the egg in a medium bowl; set aside.
• Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
• Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.
• Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.
• Bake for 30 to 40 minutes, flipping once halfway.
• To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

APRICOT CHICKEN CURRY

Steps:

• Puree the apricots, apricot preserves, fish sauce, lime juice and zest in a food processor.
• Heat the oil in a pan.
• Add the red curry paste and saute for a minute.
• Add the chicken and the apricot sauce and simmer until the chicken is cooked, about 6-10 minutes.
• Add the apricots and simmer for a minute.
• Remove from the heat and stir in the cilantro.
• Serve on coconut jasmine rice and garnish with sliced red chilies.

CHICKEN CURRY WITH DRIED APRICOTS

Steps:

• Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
• Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
• *Available at Asian markets and in the Asian foods section of some supermarkets.
• **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.