Coconut Ginger Chicken Recipes

COCONUT GINGER CHICKEN

Steps:

• In a dry skillet, toast .25 cup shredded coconut.
• Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: The toasted coconut.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Steps:

• Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
• Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

GINGER-LIME CHICKEN WITH COCONUT RICE

Steps:

• In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
• In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
• In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
• Serve hot with the coconut rice on the side.

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

Steps:

• Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
• Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
• Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
• Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

GINGER COCONUT CHICKEN

Steps:

• Directions.
• 1Brown chicken with garlic,with garlic cut in large pieces(about 3 slices in a clove)or simply toss chicken in frozen with chopped cloves.
• 2Toss in all the vegetables, and chicken.
• 3Mix together coconut milk, and cumin.
• 4Toss everything, including coconut mix, in crock pot.
• 5Cook time is based on how you like your meat. If you like to chew your meat, then 9 hours on low if the chicken is frozen.5hours on low if the chicken was browned first.
• 6If you like to have your meat the fall off the bone, (assuming that your chicken has bones, the best way to cook this dish is the have bones in your chicken, cause it keeps in the flavour), 10-12 hours on low if the chicken is frozen. 7 hours if the chicken was browned first.
• 7And just eat with rice, has to be rice, can't be anything except for rice. RICE! Plain white rice!

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
• 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
• 3. Preheat the oven to 300 degrees F.
• 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
• 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
• Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

COCONUT GINGER LIME CHICKEN

Steps:

• Place all ingredients for the marinade in a non-reactive container or resealable bag.
• Add the chicken cutlets and marinate for 2 to 4 hours.
• Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.