Curried Chicken Rolls In Toasted Coconut Food

CURRIED COCONUT CHICKEN

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

COCONUT CURRY CHICKEN

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.

MARSHMALLOWS ROLLED IN TOASTED COCONUT

Steps:

• Toast coconut in oven for 5 minutes at 350 degrees Fahrenheit; watch carefully to prevent burning.
• Melt the caramels in a double boiler with the condensed milk and butter.
• Stir to combine into a creamy sauce; stir a lot.
• Dip marshmallows in sauce quickly; do not leave a lot of sauce.
• Be careful; sugar burns.
• Roll in toasted coconut or Rice Krispies.
• Let set on waxed paper.

CHICKEN COCONUT CURRY EGG ROLLS

Steps:

• Heat skillet over medium high heat.
• Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
• Stir in curry paste.
• Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
• Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
• Heat about 1/2" of oil in pan to 350 degrees.
• Fry eggrolls until golden brown, turning as necessary.

CURRIED CHICKEN ROLL

Steps:

• Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the curried chicken salad horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce.
• Heat olive oil in a large skillet over medium heat. Add chicken and saute until fully cooked through. Remove chicken from pan. Add onion and garlic and saute for 2 to 3 minutes. Add coconut milk and bring to a simmer. Meanwhile, chop the chicken finely and return it to the pan. Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts. Simmer for about 10 to 15 minutes or until the mixture is thick. Remove from heat and cool completely before using.
• Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using.

CURRIED CHICKEN ROLLED IN TOASTED COCONUT

Steps:

• Put the stock and chicken breast in a small saucepan over low heat.
• Cover, bring to a simmer, then cook for 8 minutes.
• Set aside until completely cooled. This could be done the day before.
• Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
• In a bowl, beat the cream cheese with the mayonnaise until smooth.
• Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
• Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.
• Dampen your hands and lightly roll the mixture into 3/4-inch balls.
• Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.

EASY CHICKEN CURRY RECIPE

Steps:

• In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
• Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
• Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
• Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
• Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
• Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
• Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
• When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
• Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
• Add 1 tablespoon lemon juice to the pan (about half a lemon).
• Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
• Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
• In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
• Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
• Chop about 1/2 cup of cilantro and stir into the curry.
• Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!

KARI AYAM KELAPA (CURRIED CHICKEN WITH TOASTED COCONUT)

Steps:

• Cut up the chicken.
• Boil the chillies in a small amount of water for2 minutes.
• drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
• Do not leave it in the skillet as it will burn.
• Cool.
• Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
• If necessary add a tbsp of peanut oil.
• Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
• Add ground coconut, coconut milk, bananas, and stir well.
• Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.

CHICKEN CURRY

Steps:

• For the chicken curry: Toss the chicken thighs with the lemon juice and some salt in a large bowl. Set aside for 30 minutes.
• Toast the cashews (including some for garnish) in a small saucepan over low heat and set aside. Dry roast the coriander, cumin, cardamom, peppercorns and cloves in a small skillet over low heat. Let them cool before grinding them in a spice grinder. Set aside.
• Add the onions, garlic and ginger to a blender and puree until smooth. Heat the vegetable oil in a large saucepan over medium heat. Add the onion mixture and the bay leaves to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes.
• Fill a medium saucepan with water and bring it up to a boil. Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds. Remove from the water and peel off the skins. Place the peeled tomatoes in a blender and puree until smooth. Add them to the onion mixture along with the cayenne, cinnamon, turmeric, marinated chicken thighs, toasted and ground spice mixture and some salt. Turn the heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture. Cover and cook, stirring occasionally, about 20 minutes more.
• Add the cream, 1 cup of cashews and some salt to a blender and puree until smooth. Add the cashew cream to the chicken and tomato mixture and stir to incorporate. Keep warm until ready to serve.
• For the onion bread: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
• Place the chopped onions on a baking sheet and roast in the oven until slightly browned, less than 5 minutes. Mix in the chiles if using, and set aside.
• Combine the flour and 1/4 teaspoon of salt in a large mixing bowl. Add the ghee and just enough water until a dough forms. Start to knead and punch the dough, adding more water if necessary. The dough should be smooth and soft. Use your hands to form the dough into 6 to 8 medium balls. Take one dough ball at a time and roll it into a 3- to 4-inch disc on a floured surface. Spoon some of the onion and chili mixture into the center along with a pinch of cilantro, if using, and some more salt. Fold the dough over on itself, bringing the edges together to form a half circle. Sprinkle some more flour on the board and roll the stuffed dough into a 6- to 8-inch disc.
• Heat 1 or 2 teaspoons of ghee in a large skillet over medium-low heat. Fry the bread in batches until the bottom is evenly browned; add 1 or 2 more teaspoons of ghee and flip to brown the other side, less than 2 minutes per side.
• To serve: Chop the reserved toasted cashews. Divide the chicken curry among bowls and top with the cashews. Serve with the hot onion bread.

CURRIED CHICKEN & COCONUT RICE

Steps:

• Preheat the oven to 230*C, 450*C/gas mark 7. Have ready a 9-inch square glass casserole dish.
• Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
• Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt. Cover tightly with foil and bang into the oven. (Middle rack) Bake for 25 to 30 minutes.
• Measure the oil into a large glass bowl. Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so. Let cool slightly and then stir in the chicken pieces.
• Remove the rice from the oven and uncover. Fluff the rice with a fork. Stir in the chicken pieces and frozen peas. Recover tightly and bang back into the oven. Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
• Remove from the oven and let sit for about 10 minutes before fluffing up with a fork. Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.

COCONUT CURRIED CHICKEN STEW

Steps:

• Season chicken with salt, pepper, curry powder.
• Sear chicken in oil in 4-quart pot; cook until almost done.
• Remove chicken; pour out excess oil.
• Add butter to same pan; stir in flour.
• Stir in stock, cayenne pepper and tomatoes.
• Add honey, potatoes, bell peppers, onions, jalapenos and coconut milk.
• Return the chicken to the pot.
• Bring to a boil to finish cooking and thicken liquid.
• Put chicken in serving bowl.
• Ladle sauce on top.
• Garnish with cilantro.