Coconut Ginger Chicken Food

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.

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.

THAI CHICKEN

Steps:

• Sprinkle chicken with the salt. Heat oil over medium-high heat in a medium skillet. Add the chicken; reduce heat to medium. Cook for 8 to 12 minutes or until the chicken is no longer pink (170 degrees F), turning once halfway through cooking time. Remove the chicken from the skillet; cover to keep warm.
• For sauce, add ginger and garlic to the skillet; cook about 30 seconds or until fragrant. Whisk together coconut milk, 1 tablespoon cilantro, the peanut butter, ground pepper, and crushed red pepper in a small bowl. Add mixture to the skillet. Cook and stir over medium-high heat until bubbly.
• Slice the chicken. Place the chicken atop Coconut Rice with Snow Peas (if desired) and top the with the sauce. Sprinkle with the remaining 1 tablespoon cilantro and, if desired, peanuts.

COCONUT CHICKEN

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

COCONUT-LIME CHICKEN

Steps:

• In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
• 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
• 3. Preheat the oven to 300 degrees F.
• 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
• 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
• Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

5 INGREDIENT COCONUT CHICKEN

Steps:

• In a small bowl, whisk together coconut milk, lime juice, garlic, ginger, salt & pepper. In a large zip top bag, combine chicken and marinade. Allow chicken to sit in marinade for at least 1 hour.
• Preheat oven to 350˚F (180˚C). Place chicken in a large baking dish and bake for 1 hour - or until chicken reaches an internal temperature of 165˚F.
• Top with cilantro before serving.

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.

GINGER-LIME CHICKEN WITH COCONUT RICE

Steps:

• In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
• In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
• In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
• Serve hot with the coconut rice on the side.

SLOW COOKER COCONUT GINGER CHICKEN

Steps:

• In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, tumeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.
• Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coonut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.
• Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours or until the vegetables are tender.
• Serve over cauliflower rice, if desired.

COCONUT GINGER CHICKEN & VEGETABLES

Steps:

• Combine ingredients from the spice blend together and set aside.
• In a stew pot heat the olive oil and melt the butter. Add the garlic, ginger and onion and stir well. Cook for a minute or so then add all the spices from the spice blend.
• Add chicken breast pieces and cook chicken on all sides until it's no longer pink.
• Add the can of coconut milk and the chicken broth to the pot, it should be enough to cover the chicken. Add more chicken broth if needed.
• Drain the corn cobs and green beans. Cut the corn cobs in half or thirds. Add beans and corn to the pot and stir. Whisk the cornstarch with a little bit of the broth from the pot and add to the chicken. You can add other vegetables of your choice.
• Cover the pot and cook for another 20 to 30 minutes, until chicken is cooked thoroughly.

COCONUT LIME CHICKEN AND BROCCOLI

Steps:

• In a medium bowl, whisk together the coconut milk, chicken stock, lime juice, sugar, cornstarch, grated ginger and grated lemongrass until combined. Set aside until ready to use.
• Season the chicken with a few generous pinches of salt and pepper. Heat 1 tablespoon oil over medium-high heat in a large sauté pan. Add the chicken and sauté for 5 minutes, stirring and flipping occasionally, until cooked through. Transfer the chicken to a clean plate and set aside.
• Add the remaining 1 tablespoon olive oil to the sauté pan. Add the white parts of the scallions and garlic and sauté for 2 minutes, stirring frequently. Pour in the sauce mixture and whisk to combine. Let the sauce continue cooking until it reaches a simmer.
• Add the broccoli to the sauce and gently toss for 1 minute until it is completely coated. Add in the chicken and toss until combined. Remove from heat.
• Taste and season the dish with extra salt, pepper, lime juice and/or sugar if needed.
• Serve warm over rice or noodles, garnished with lots of fresh cilantro and the dark parts of the green onions, plus a few sliced chiles if you would like to add some heat. Enjoy!

COCONUT GINGER LIME CHICKEN

Steps:

• Place all ingredients for the marinade in a non-reactive container or resealable bag.
• Add the chicken cutlets and marinate for 2 to 4 hours.
• Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.

COCONUT & TURMERIC BAKED CHICKEN THIGHS

Steps:

• Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
• Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
• Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

PALEO COCONUT GINGER MUSHROOM CHICKEN

Steps:

• Let's get you prepared. Preparation is key. You will need 2 separate skillets for this meal. One large, one medium.
• First place the large skillet under medium heat and add a bit of fat along with your minced garlic and onion. Cook until onions are translucent.
• Next, add your can of coconut milk and mushrooms to begin to cook down. Reduce the heat and let them flavors simmer. Reducing the heat is important so the coconut milk doesn't play splishy splash on your counters/stove top....like it did on mine.
• Once the mushrooms become tender, use your grater for some fresh ginger directly into the pan. Mix together. Add salt and pepper to taste and cover to let cook while you cook your chicken.
• Now put your medium skillet over medium-high heat and add a bit of fat to your pan. While the pan heats, season your chicken thighs with salt and pepper along with the garlic and onion powder.
• Add chicken thighs to pan and cook on both sides for 4-6 minutes, depending on thick the thighs are.
• Once the chicken is almost done cooking, add them directly to your coconut milk pan, cover and let cook for about 3-5 minutes to let the chicken absorb some of the liquid.
• Now they are ready to eat! Serve along side broccoli. Obviously.

THAI GINGER CHICKEN AND RICE

Steps:

• Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with 1/2 teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.
• Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens.
• Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.

COCONUT CHICKEN

Steps:

• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
• Remove chicken from marinade and grill on barbecue.
• While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
• Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

COCONUT GINGER CHICKEN THIGHS OVER RICE

Steps:

• Marinate The Chicken In a covered bowl or ziplock bag, combine the chicken thighs, coconut cream, chili powder, fresh ginger, cumin, chili paste and salt. Place in the refrigerator for 24 hours.
• Par-Cook The Rice In a cast iron pan, combine the rice, chili, cumin and garlic powder, coconut cream and vegetable broth. Season with salt and bring to a boil. Cook until the rice has absorbed 3/4 of the liquid. Remove from heat and add in the shaved sprouts.
• Top The Rice With The Raw Marinated Chicken. Place the chicken Thighs evenly over the surface of the pan, skin side up. Squeeze half a lemon over the top of the chicken in the pan. Sprinkle the top of each chicken thigh with chili powder, sprinkle lightly with salt.
• Bake Place the pan into the oven and bake at 350 degrees, uncovered for 30 minutes, or until the skin is crispy and has an internal temp of 165 degrees.

CHICKEN-STYLE STRIPS IN COCONUT, ORANGE AND GINGER CREAM SAUCE

Steps:

• Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.
• Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.
• Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.
• Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.
• Add in the prepared Fry's Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.
• Garnish with toasted coconut shavings and/or almond flakes.

TURMERIC COCONUT BRAISED CHICKEN

Steps:

• Cut your chicken breast or thighs into bite sized pieces and place inside a bowl. In a small bowl, mix together turmeric, ground ginger, black pepper, and sea salt. You can do this earlier in the day and let it rest in the fridge, or just let sit for a few minutes while the skillet warms up.
• Heat a dutch oven or large skillet to medium high heat. Once hot, add 1 tbsp avocado oil and be sure to coat the pan. Toss in the chicken. Cook for a few minutes per side until lightly browned; chicken will not be cooked all the way, but that is fine! Remove the chicken and set aside. Keep the pot hot.
• Add the remaining tbsp of oil. Now toss in the onion, ginger, and bell pepper. Saute for 3-4 minutes then add the sweet potato, coconut milk, coconut aminos, and chicken. Increase the heat until the mixture begins to bubble, then reduce to a simmer. You want the mixture to have a decent amount of liquid (but not quite a soup)-- if you feel like it needs more, add in another 1/2 cup coconut milk or broth. Cover the pot.
• Let mixture braise for 15-20 minutes, then remove the lid. Stir in basil leaves and remove the pot from heat.
• Serve with lime juice over a bed of rice or cauliflower rice.

HARDWORKING COCONUT CHICKEN

Steps:

• Settle chicken in a glass pan or zip-close bag.
• In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat.
• Refrigerate 2 to 24 hours, turning chicken once.
• 1 hour before grilling, pull chicken out of marinade. Discard marinade.
• Let chicken rest at room temperature.
• Prepare a medium-hot grill; oil grates.
• Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.
• Blend all glaze ingredients smooth.
• Brush chicken all over with glaze.
• Grill again over direct heat, turning and brushing a couple more times, 1-2 minutes.
• Enjoy warm.

ONE POT CURRY CHICKEN AND RICE

Steps:

• Preheat the oven to 350ºF.
• Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
• Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
• Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
• Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
• Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
• Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
• When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
• Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
• Sauté the onions in the ghee and chicken juices for 2-3 minutes.
• Add the garlic to the onions and saute for an additional minute.
• Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
• Add the bell pepper, carrots, and peas to the pot and stir.
• Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
• Finally, place the chicken thighs on top of the other ingredients.
• Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
• Remove the Dutch oven from the oven and let it rest for 5 minutes.
• Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
• Enjoy!

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

THAI COCONUT CHICKEN SOUP

Steps:

• In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
• Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
• Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
• Cook the noodles according to package instructions then drain.
• Place noodles in large serving bowls.
• Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.