THAI COCONUT MARINATED CHICKEN
Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. MARINATING TIME: 24 - 48 hours.
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 20
Steps:
- Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
- Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
- Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
- BAKING: See Note 4.
- Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.
Nutrition Facts : ServingSize 248 g, Calories 436 kcal
THAI-STYLE COCONUT CHICKEN
Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.
Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
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
SLOW-COOKED COCONUT CHICKEN
One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.
Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
COCONUT FRIED CHICKEN
Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
- About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
- In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
- In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
- Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
- Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
- Arrange the chicken pieces on a platter with the cilantro and lime wedges.
CARIBBEAN COCONUT CHICKEN
This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering.
Provided by Tia
Categories World Cuisine Recipes Latin American Caribbean
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
- Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
- Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 9.9 g, Sodium 87.2 mg, Sugar 3.7 g
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
COCONUT CHICKEN
Steps:
- In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.
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