Coconut Craquelins Recipes

COCONUT CHICKEN CURRY RECIPE BY TASTY

Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
Add the curry powder and stir well, cooking for 3-4 minutes more.
Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
Add the chicken broth to the pot and stir.
Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

COCONUT CRAQUELINS

Coconut Craquelins image

Provided by Florence Fabricant

Categories project, dessert

Time 1h

Yield about 36 cookies

Number Of Ingredients 6

Ingredients

8 tablespoons unsalted butter
1 1/2 cups sifted all-purpose flour
1/2 cup plus 1/3 cup sugar
Pinch of salt
7 ounces sweetened shredded coconut
1 egg, beaten

Steps:

Dice the butter and blend it with the flour until the mixture is the texture of fine meal. Blend in the 1/2 cup sugar and the salt. Add the coconut and the egg, folding the dough over itself several times until it is homogeneous.
Divide it in half, and form two rolls, each 1 inch in diameter. Wrap them in plastic, and refrigerate for three hours or overnight.
After the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Brush the rolls lightly with water, roll them in the remaining sugar and slice on a slant 1/4 inch thick. Place them on the baking sheet, and bake 15 to 17 minutes, until they are golden on the bottom.
Turn the cookies over, and turn the oven off. Leave the cookies in the oven another 10 minutes. Remove and cool on a rack.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 25 milligrams, Sugar 7 grams, TransFat 0 grams

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