COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
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 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.
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred 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. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g 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.
SPICY CHICKEN WITH COCONUT LIME SAUCE
From a Tyson chicken cookbook. This recipe was a contest winner and was submitted by Melissa Gilbert of Frederick, MD. I haven't tried it yet.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large, nonstick frypan, place oil over medium-high heat.
- Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
- To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
- Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
- Remove and discard the peppers.
- To serve, place rice in serving platter and then top with chicken mixture.
- Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.
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.
CHICKEN WITH COCONUT CURRY SAUCE
Categories Chicken Herb Poultry Sauté Stir-Fry Quick & Easy Coconut Curry Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.
BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE
Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.
Provided by Sassy in da South
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
- Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Place the chicken in the skillet.
- Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
- Remove from heat and set aside.
- Heat the remaining olive oil in the skillet.
- Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
- Mix in the tomatoes and continue cooking 5 to 8 minutes.
- Stir in the coconut milk.
- You may add additional salt and/or pepper to the sauce, if desired.
- Serve over the chicken.
- Garnish with the parsley.
Nutrition Facts : Calories 242.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 75.5, Sodium 158.8, Carbohydrate 10.1, Fiber 3.1, Sugar 4.2, Protein 27.3
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CHICKEN WITH COCONUT SAUCE RECIPE | COOKSTR.COM
From cookstr.com
Category Asian RecipesEstimated Reading Time 4 mins
- Cut the chicken in half lengthwise and pound to flatten the thick part so the chicken is of consistent thickness. Place the chicken in a shallow dish. In a small bowl, mix together the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the pepper, and the ginger. Pour the egg mixture over the chicken, turning the chicken to coat all sides. Cover and refrigerate 30 minutes. Remove the chicken from the marinade; reserve the marinade. In a small bowl, mix together 4 teaspoons cornstarch and 4 teaspoons water. Set aside.
- To prepare the sauce, in a small saucepan over high heat, add 1 tablespoon oil and the garlic. Cook the garlic until fragrant, 10 to 15 seconds (do not brown). Add the chicken broth, coconut milk, lime juice, sugar, and vinegar and bring to a boil. Stir in the cornstarch mixture. Cook and stir until thickened, about 10 seconds.
- Heat all but 2 tablespoons of the vegetable oil, 1 to 1½ inches deep, in a wok to 350 degrees F. (If using a skillet, be sure to use a pan 4 inches deep to prevent splattering.) Mix the reserved marinade, the flour, ¼ cup water, the remaining 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, and the remaining ¼ teaspoon salt. One at a time, dip the chicken pieces into the batter to coat all sides. Fry the chicken pieces for about 3 minutes, or until light brown, turning 2 to 3 times. Drain on paper towels.
- Increase the oil temperature to 375 degrees F. Fry the chicken pieces again until golden brown, turning once, about 2 minutes. Drain on paper towels. Using a very sharp knife, cut each piece crosswise into ¾-inch pieces. Place in a single layer on a heated platter. Reheat the sauce over high heat and pour over the chicken.
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