COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
COCONUT CHICKEN
A yummy sticky coconut chicken that pairs wonderfully with rice. You can use the leftover coconut milk as part of the liquid required in making your rice for a nice mildly sweetened white rice. Preparation/cook time does not include marination time, so plan accordingly.
Provided by Sassy in da South
Categories Chicken Thigh & Leg
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250.3, Fat 11.6, SaturatedFat 8.5, Cholesterol 57.3, Sodium 587.2, Carbohydrate 22, Fiber 1.4, Sugar 19.9, Protein 16
COCONUT CRUSTED CHICKEN
Make and share this Coconut Crusted Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
- Beat egg whites in medium size mixing bowl until frothy.
- Place coconut in a shallow bowl.
- Dredge chicken tenders in cornstarch mixture; shake off excess.
- Dip chicken in egg whites, then press chicken into coconut.
- Turn over and press into coconut again to coat both sides.
- Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
- Add chicken to the hot oil in batches.
- Deep fry until cooked through, about 2 to 3 minutes.
- Drain. Serve hot with Spicy Apricot Dipping Sauce.
- Spicy Apricot Sauce.
- 1 cup Smucker's® (12 oz.) Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
DANA'S CRISPY COCONUT CHICKEN
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 29m
Yield 14 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.
Nutrition Facts : Calories 60 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 112 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 8 grams
COCONUT CHICKEN AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
- Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
- Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
- Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
- Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.
Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 18 grams, Cholesterol 110 milligrams, Sodium 489 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Sugar 4 grams, Protein 46 grams
COCONUT CHICKEN
Steps:
- In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.
CRISPY FRIED COCONUT CHICKEN TENDERS
Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.
Provided by WMPROS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
- While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
- Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
- Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
- Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
- Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
COCONUT FRIED CHICKEN
Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
- About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
- In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
- In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
- Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
- Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
- Arrange the chicken pieces on a platter with the cilantro and lime wedges.
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