Chicken And Greens In Coconut Milk Recipes

GREEN COCONUT CHICKEN

Steps:

• Season chicken legs with salt on all sides.
• Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
• Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
• Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
• Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
• Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
• Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
• Stir basil into coconut milk mixture; season with salt and pepper to taste.
• Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

CHICKEN AND GREENS IN COCONUT MILK

Steps:

• Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
• Add 1/2 cup or so of the coconut milk, the ginger, and the remaining garlic. Simmer for about 15 minutes.
• Skin and cut the squash into cubes. Add to chicken. Simmer for about 15 more minutes.
• Add the greens and let simmer for about 5-10 more minutes, depending on which green you use.
• Season to taste with salt & pepper.
• Serve over rice.

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
• 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
• 3. Preheat the oven to 300 degrees F.
• 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
• 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
• Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

GREEN CHICKEN CURRY WITH COCONUT MILK

Steps:

• In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.
• Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

CHICKEN AND GREENS IN COCONUT MILK

Steps:

• Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
• Add 1/2 cup or so of the coconut milk and the remaining garlic. Simmer for about 10 minutes.
• Skin and cut the squash into cubes. Add to chicken. Simmer for about 5 more minutes.
• Add the greens and remaining coconut milk and let simmer for about 15 more minutes.
• Serve over rice.

COCONUT CHICKEN WITH GREEN BEANS

Steps:

• Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
• Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
• Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.