Coconut Chicken Recipes Recipe Fo

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THAI COCONUT MARINATED CHICKEN



Thai Coconut Marinated Chicken image

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

1 tsp garlic (, minced)
1 tsp ginger (, minced)
1 tsp chilli (, finely chopped (or paste is fine), adjust quantity to taste (Note 2))
1 lemongrass (OR paste) (, white part only, finely chopped(Note 3))
1 1/2 tsp coriander powder
3/4 tsp tumeric powder
1/2 tsp curry powder ((any is fine))
1 tbsp brown sugar
2 1/2 tbsp fish sauce ((sub soy))
3/4 cup coconut milk ((full fat please!))
750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets (, skinless and boneless (Note 4))
Oil for cooking
1/2 cup coconut milk
1 tbsp peanut butter, smooth
2 tbsp Hoisin Sauce
1 1/2 tbsp lime juice
1 garlic clove (, minced)
1/2 tsp chilli paste or fresh chilli (, adjust to taste)
Finely chopped coriander / cilantro and more chilli (, for garnish)
Lime wedges ((highly recommended))

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



Thai-Style Coconut Chicken image

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

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

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



Coconut Chicken image

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

1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1 ½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 egg, beaten
½ cup reduced-fat mayonnaise

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



Slow-Cooked Coconut Chicken image

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

1/2 cup light coconut milk
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon ground cloves
6 boneless skinless chicken thighs (about 1-1/2 pounds)
6 tablespoons sweetened shredded coconut, toasted
Minced fresh cilantro

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



Coconut Fried Chicken image

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

Three 15-ounce cans full-fat coconut milk
1/2 cup lime juice plus lime wedges, for garnish
1 medium onion, sliced
1 habanero or scotch bonnet chile, chopped
2 pounds bone-in skin-on chicken legs and thighs
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/2 cup finely shredded coconut
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Fresh cilantro, for garnish

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



Caribbean Coconut Chicken image

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

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 ½ onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
½ (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

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



Chinese Coconut Chicken image

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

15 -16 ounces chicken breasts
1 teaspoon salt
2 eggs
1 cup cornstarch
1/4 cup canola oil
13 1/2 ounces coconut milk, one can
3/4 cup sugar
1 teaspoon cider vinegar
1 teaspoon pepper

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



Coconut Chicken image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 onion, coarsely chopped
2 cloves garlic, chopped
1 tablespoon minced fresh gingerroot
1 large jalapeno chili, stemmed and halved
zest of 1 lemon, about 1 tablespoon
1/4 cup water
2 tablespoons vegetable oil
1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed
1 cup sliced carrots
Salt, to taste
1 1/2 teaspoons Hot Madras Sambar Curry Powder
1 (14-ounce) can unsweetened 'light' coconut milk
Fresh lemon juice, to taste
1/2 to 1 cup loosely packed chopped fresh cilantro leaves

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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