Coconut Ginger Chicken Vegetables Food

SLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES

Steps:

• Combine ingredients from the spice blend together and set aside.
• In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
• In the bottom of a slow-cooker placed on a burner (see IMPORTANT note below), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
• Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
• Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
• Drain the corn cobs and chop in half. Add to the slow-cooker.
• Place the slow cooker in the base and cook on low for 4 hours.
• Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

IRRESISTIBLE CHICKEN CURRY

Steps:

• Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
• Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
• Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
• Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
• Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
• Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
• Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
• Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
• Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
• Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
• Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

COCONUT GINGER CHICKEN

Steps:

• In a dry skillet, toast .25 cup shredded coconut.
• Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: The toasted coconut.

COCONUT GINGER CHICKEN IN THE CROCK POT (PALEO)

Steps:

• Combine ingredients from the spice blend together and set aside.
• In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
• In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
• Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and remaining spices/juices to the crock pot.
• Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
• Place the slow cooker in the base and cook on low for 4 hours.
• After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
• Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.