Yummy Spicy Coconut Chicken Food

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

YUMMY SPICY COCONUT CHICKEN

Steps:

• Preheat the oven 20 minutes before chicken needs to go in.
• Wash well the chicken (bone on/de-bone if you wish depending on the meat you have chosen to cook or you can leave both skin and bone on ( I normally remove the skin)- it is entirely up to you. Sprinkle some salt and pepper on it and set aside.
• In a bowl, mix the coconut milk with all the other ingredients (ginger, pepper, salt, turmeric powder, chilli flakes, lemon/lime juice and the finely chopped spring onions - you can leave few for decorating.
• Mix the chicken with the coconut milk marinade, make sure it is all nicely coated, cover with clingfilm and put in the fridge for 1-2 hours (not an issue if you do not have the time to allow it to marinade- it will be as tasty and yummy).
• Place in an oven tray that should not be larger than fitting all the chicken in nicely, cover with a lid or foil and put in a preheated oven at 190-200ºC. (370-390F) Cook for a good 40-45 minutes. Half way through cooking take the tray/dish out of the oven, remove the foil, turn each piece of chicken and place (uncovered) back in the oven. Cook for a further 20-25 minutes all depending on the meat chunks size.

NON-SPICY THAI COCONUT CHICKEN

Steps:

• Sauté the chicken in oil of your choice on medium heat until the pink is gone.
• Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
• Put the chicken back in the clean pan on medium low heat and add coconut milk.
• Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
• Take the leaves off the sprig, chop and add to chicken.
• Stir every so often and just allow to heat to desired temperature. (Best warm).
• Serve with rice and "Rosemary Vegetable Kabobs".

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.