CHICKEN IN SPICY COCONUT SAUCE
Categories Sauce Milk/Cream Chicken Braise Spice Hot Pepper Shallot Lemongrass Gourmet
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Rub chicken with salt and let stand at room temperature 30 minutes.
- While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
- Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
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
SPICY COCONUT CHICKEN STRIPS
My family has always enjoyed Thai food, but we really love chicken curry. Since we have a two-year-old son, I wanted to make something that he would eat. Since his favorite food is chicken strips, I started making the strips with some curry flavor. Now my family prefers these even more than my chicken curry. -Daniel Fox, Queen Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2/3 cup sauce).
Number Of Ingredients 18
Steps:
- In a shallow bowl, whisk the eggs, coconut milk, curry paste and cornstarch until smooth. In another shallow bowl, combine the coconut, flour and chili powder. Dip chicken in egg mixture, then coat with coconut mixture. , In an electric skillet or deep fryer, heat oil to 375°. , Fry chicken, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a microwave-safe bowl, combine sauce ingredients. Cover and microwave on high for 45 seconds or until heated through, stirring once. Serve with chicken.
Nutrition Facts : Calories 638 calories, Fat 42g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 580mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 31g protein.
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
SPICY CHICKEN COCONUT CURRY
This is a recipe from the Food 911 show that Tyler Florence hosted on Food Network. This is a wonderful dish that makes a lot of sauce. I also prefer my food a bit spicier so I add hot curry powder rather than the regular curry and also extra red pepper flakes. This is great served over noodles, rice or just out of the bowl as a soup.
Provided by Chef Petunia
Categories Chicken Breast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
- Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
- Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
Nutrition Facts : Calories 547.2, Fat 41.2, SaturatedFat 31.8, Cholesterol 94.3, Sodium 320.2, Carbohydrate 17.6, Fiber 2.7, Sugar 6.3, Protein 31.9
SPICY COCONUT CHICKEN CASSEROLE
Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.
Provided by PeytonandKaylansMama
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
- To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.
SPICY FRIED CHICKEN STRIPS
Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"
Provided by heatherdickason
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
- Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g
BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE
Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.
Provided by Momma Cyd
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
- Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
- Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
- Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
- To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.
Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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