CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
JAVA CHICKEN IN COCONUT SAUCE
Steps:
- Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
- Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.
KUKU PAKA (CHICKEN WITH COCONUT)
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal - a little extra work that lends the finished kuku paka a wonderful smoky flavor - though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice to give it the edge of sourness that is one of this great dish's defining characteristics.
Provided by Tejal Rao
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
- Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
- Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.
CHICKEN WITH COCONUT SAUCE
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
- Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
- Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
- Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.
JAVA CHICKEN
Here's a change of pace for your marinated chicken breasts! Sweet and aromatic, the sauce on this chicken is tasty for dinners all year long. Prep time includes marination. Adapted from a recipe in from "Simply Classic," by the Seattle Junior League.
Provided by Julesong
Categories Chicken
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes.
- Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
- Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
- Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
- Drain marinade from the chicken; set aside and reserve marinade.
- Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
- While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
- Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
- When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
- Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
- Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.
JAVANESE CHICKEN CURRY
_Opor Ayam, Java, Indonesia **Editor's note:** This recipe is adapted from James Oseland's book [](http://astore.amazon.com/epistore-20/detail/0393054772)_[Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore](http://astore.amazon.com/epistore-20/detail/0393054772). _It was originally accompanied by [Lemongrass-Scented Coconut Rice](/recipes/food/views/237067) and [Lemongrass-Shallot Sambal](/recipes/food/views/237070) and was part of an article by Oseland on Indonesian cuisine._ A gorgeous coconut-milk curry from Java, Indonesia, perfumed with lemongrass, ginger, cinnamon sticks, and ground coriander. It's one of the benchmark dishes by which Indonesian home cooks are judged. If a young cook's _opor ayam_ is as rich and delicate as it should be, she's well on her way to becoming skilled in the kitchen. The dish is a perfect showcase for a high-quality free-range chicken. A whole one, cut into small, bone-in serving pieces, will yield the best results, though whole chicken parts can be substituted without compromising the dish's taste. Daun salam leaves, the dried seasoning herb prized in Indonesian cooking, helps give this dish its unique aroma. I've often seen bay leaves listed as a substitute for daun salam in recipe books. While bay leaves have an aggressively mentholated taste, daun salam are subtle, with a faintly foresty flavor. The only thing the two herbs share in common is that they are both green leaves that grow on trees. Omit daun salam leaves if you're unable to find them.
Provided by James Oseland
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. First, make the flavoring paste. Place the chile, shallots, garlic, galangal, ginger, and coriander in a small food processor, and pulse until the coriander is well ground (no visible bits or pieces should remain) and you have a smooth paste the consistency of creamy mashed potatoes. (If the paste will not purée properly, and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water to it, 1 tablespoon at a time, periodically turning the processor off and scraping the unground portions with a spoon down toward the blade as you go.) Set aside.
- 2. Rinse the chicken under cold running water and pat it dry with paper towels. If using a whole chicken, for authenticity cut it into 16 pieces. If using precut chicken parts, you can leave them whole. Set aside.
- 3. Heat the oil in a 3- or 4-quart saucepan, Dutch oven, or soup pot over medium-low heat. Test to see if the oil is the right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not fry aggressively or sit motionless. When the oil is the correct temperature, add all the ground flavoring paste and sauté, stirring every 10 seconds or so to prevent sticking and burning, until the paste begins to separate from the oil and the smell of raw garlic and shallots has dissipated, about 5 to 7 minutes. Add the cinnamon, tied lemongrass, lime leaves, and daun salam leaves (if using) and stir to combine them with the flavoring paste. Continue sautéing until you can clearly smell the fragrance of cinnamon, about 1 minute.
- 4. Add the chicken and raise the heat to medium. Sauté the chicken in the flavoring paste, moving it around often with a large spoon or spatula to prevent sticking or scorching. Turn each piece so that it sauts in the oil, until they are evenly golden brown, about 10 minutes. (You need not brown the chicken in two batches - it's fine if the chicken is piled in 2 layers, as long as you adjust the pieces in the pot so they all eventually brown.)
- 5. Add 1 cup of the unsweetened coconut milk, the water, and the salt to the chicken. Stir well to combine, blending the flavoring paste with the liquids and scraping from the bottom of the pot to bring up all the bits of flavor stuck to the surface, and bring to a low, steady simmer. Let the coconut milk simmer, stirring occasionally, until the fats from the chicken and coconut milk have risen to the surface and the chicken is tender and cooked through, but not falling apart from the bone, 40 to 50 minutes. You may need to lower and raise the heat occasionally if the simmer becomes too aggressive. Be careful to not allow the liquid to boil; the chicken will likely toughen and the coconut milk curdle. Taste for salt, and add more if necessary.
- 6. Add the additional 1 cup coconut milk and allow it to heat through and begin to take in the flavors of the curry, about 2 minutes. This additional coconut milk enriches this rich dish even more. If there is too much oil floating on the surface of the curry for your taste, feel free to skim some of it off, but by all means not all of it - it's intensely flavorful. Taste for salt once more.
- 7. Transfer the chicken and sauce to a low serving bowl; you may remove the cinnamon, tied lemongrass, and kaffir lime and daun salam leaves, if you like, or leave them in the bowl to continue to season the dish. Allow the dish to rest and cool at room temperature for at least 20 minutes before eating, which will give the flavors time to blend and intensify.
CHICKEN IN COCONUT PEANUT SAUCE
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.
Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.
CHICKEN IN COCONUT SAUCE
This mild coconut sauce is awesome and gives chicken a Hawaiian flair.You can find unsweetened shredded coconut in most health food stores. You can use a whole cut-up chicken or just the cuts that your prefer, with or without the bones. But be sure to remove the skin and cut off as much fat as possible. Wash hands thoroughly.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 10
Steps:
- Chop the scallions and keep the white and green parts separate. Set aside the green portion for the garnish.
- Heat a large non-stick skillet over medium heat. Add the shredded coconut and toast until a light golden brown. Stir frequently and don't get too far from it because once it starts to brown it can burn quickly. Remove to a saucer, bowl or paper towel. Toss with the Splenda (optional).
- In the same skillet over medium heat, add the coconut oil, coriander and cumin. Blend. Add the chicken pieces and increase the heat one notch to medium-high. Cook on each side about 2 or 3 minutes.
- Add the coconut milk, lemon pepper, salt and the white parts of the scallions. Stir and spoon the sauce over the chicken pieces until it comes to a boil. Then reduce heat to a simmer, lightly cover with a piece of foil and cook for 40 minutes, turning over the chicken after 20 minutes. (Reduce the time in half if you are using boneless chicken).
- Remove chicken to a platter and cover with the aluminum foil. Increase heat to medium-high and boil to reduce the sauce by about one half, stirring occasionally (10 to 20 minutes depending how humid the day is and how hot your stove is). Taste test and add more salt if needed.
- Place the chicken back into the skillet just to warm it up again. Garnish with the green portion of the scallions and the toasted coconut.
Nutrition Facts : Calories 690.8 calories, Carbohydrate 7.3 g, Cholesterol 207.8 mg, Fat 38.1 g, Fiber 3.2 g, Protein 79.3 g, SaturatedFat 26.8 g, Sodium 459.1 mg, Sugar 0.7 g
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