CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
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.
CHICKEN WITH COCONUT SAUCE
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
- Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
- Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
- Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.
CHICKEN IN COCONUT SAUCE
Make and share this Chicken in Coconut Sauce recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, over med-high heat, sauté onion and garlic in oil.
- Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
- Add chicken to skillet and brown both sides. Reduce heat to medium.
- Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.
Nutrition Facts : Calories 468.2, Fat 22, SaturatedFat 13, Cholesterol 72.6, Sodium 461.3, Carbohydrate 42.7, Fiber 0.8, Sugar 39.1, Protein 25.4
CHICKEN IN COCONUT PEANUT SAUCE
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.
Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.
THAI-STYLE CHICKEN IN COCONUT SAUCE
Steps:
- In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
CHICKEN IN COCONUT SAUCE
This mild coconut sauce is awesome and gives chicken a Hawaiian flair.You can find unsweetened shredded coconut in most health food stores. You can use a whole cut-up chicken or just the cuts that your prefer, with or without the bones. But be sure to remove the skin and cut off as much fat as possible. Wash hands thoroughly.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 10
Steps:
- Chop the scallions and keep the white and green parts separate. Set aside the green portion for the garnish.
- Heat a large non-stick skillet over medium heat. Add the shredded coconut and toast until a light golden brown. Stir frequently and don't get too far from it because once it starts to brown it can burn quickly. Remove to a saucer, bowl or paper towel. Toss with the Splenda (optional).
- In the same skillet over medium heat, add the coconut oil, coriander and cumin. Blend. Add the chicken pieces and increase the heat one notch to medium-high. Cook on each side about 2 or 3 minutes.
- Add the coconut milk, lemon pepper, salt and the white parts of the scallions. Stir and spoon the sauce over the chicken pieces until it comes to a boil. Then reduce heat to a simmer, lightly cover with a piece of foil and cook for 40 minutes, turning over the chicken after 20 minutes. (Reduce the time in half if you are using boneless chicken).
- Remove chicken to a platter and cover with the aluminum foil. Increase heat to medium-high and boil to reduce the sauce by about one half, stirring occasionally (10 to 20 minutes depending how humid the day is and how hot your stove is). Taste test and add more salt if needed.
- Place the chicken back into the skillet just to warm it up again. Garnish with the green portion of the scallions and the toasted coconut.
Nutrition Facts : Calories 690.8 calories, Carbohydrate 7.3 g, Cholesterol 207.8 mg, Fat 38.1 g, Fiber 3.2 g, Protein 79.3 g, SaturatedFat 26.8 g, Sodium 459.1 mg, Sugar 0.7 g
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