Loris Coconut Chicken Food

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.

DANA'S CRISPY COCONUT CHICKEN

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.

LORI'S ISLAND CHICKEN

Steps:

• Combine the peanuts and coconut in a bowl.
• Season lightly.
• In another bowl place rice powder.
• Prepare chicken.
• Dredge in rice powder.
• Dip in egg, then coconut mix to coat.
• Place on racks over a baking sheet.
• Chill 1 hour.
• Bring back to room temperature.
• Heat about 1 inch of oil in a deep wide skillet.
• Fry half of the strips until golden all over, about 6-9 minutes.
• Drain well on paper towels.
• Keep warm in a low oven while preparing rest.
• Meanwhile, combine the rest to make salsa.
• Serve on top.

SPICED COCONUT CHICKEN WITH CORIANDER & LIME

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

LORI'S COCONUT CHICKEN

Steps:

• Boil chicken until just opaque. Drain. Let cool. Remove meat from bones. Chunk.
• Heat oil in a wok. Add the garlic and onion. Stir-fry 2 minutes.
• Add chicken, bell pepper and curry powder. Stir-fry 2 more minutes.
• stir in the nuoc nam, milk, soy sauce and coconut.
• Bring to s boil. Reduce. Simmer 3 minutes.
• Serve on Jasmine rice.