COCONUT-LIME CURRIED CHICKEN
As an up-and-coming chef, I did several stints cooking on cruise ships in the Caribbean. I loved getting out at each port and tasting the local food. That's when I discovered Trinidadian curry, which I've re-created here, adding touches of Asia with the ginger and lime. You can serve it with noodles, couscous, quinoa, rice -- whatever you've got on hand that is quick and delicious -- but my choice would be roti (Indian flatbread).
Provided by Marcus Samuelsson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
- Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
- When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
- Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
- Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
- Garnish with the coconut and reserved lime zest and serve.
LOW CALORIE COCONUT LIME CHICKEN
Make and share this Low Calorie Coconut Lime Chicken recipe from Food.com.
Provided by Granola Girl
Categories Vegetable
Time 1h10m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish.
- Transfer 1/4 cup of the dressing to a large bowl; set aside.
- Place chicken in the baking dish; bake until cooked through, about 20 minutes.
- Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
- Transfer the chicken to a cutting board and thinly slice.
- Arrange the chicken slices on top of the salads.
- Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
- enjoy.
STICKY LIME & COCONUT CHICKEN DRUMSTICKS
These sticky chicken drumsticks are perfect for a summer picnic or party. You could serve them warm or leave to cool before packing into a container
Provided by Cassie Best
Categories Lunch, Picnic
Time 1h
Number Of Ingredients 5
Steps:
- Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
- Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.
Nutrition Facts : Calories 365 calories, Fat 28 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 15 grams protein, Sodium 0.2 milligram of sodium
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
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- Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
- Melt the coconut oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for 5-7 minutes or until browned. Flip over and cook another few minutes to brown the next side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
- Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
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