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
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
ISLAND GLAZED CHICKEN AND COCONUT RICE
This Island Glazed Chicken and Coconut Rice is a sweet and spicy tropical-inspired dish that will make you feel as though you're taking a mini vacation in the sunshine with every bite.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Stir together rub ingredients. Rub seasonings all over chicken.
- In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
- When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
- Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
- Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
- In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
- Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.
Nutrition Facts : Calories 674 kcal, Carbohydrate 72 g, Protein 54 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2254 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
CHICKEN AND COCONUT CREAM
What's more indulgent than a single dish featuring spicy, savory, and sweet? I accidentally invented this sauce in school after obsessively frequent visits to a nearby Burmese spot began to strain my meager college budget. After several failed attempts at duplication (to this day they refuse to give me the recipe), I was pleased to discover that I'd developed something pretty special of my own. Serve over rice.
Provided by Simret Zeru
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine 1 cup water, 1 onion, 1 tomato, and both habanero peppers in a blender; liquefy. Chop remaining onion and tomato into bite-sized pieces.
- Transfer liquefied tomato-pepper mixture to a saucepan. Boil for at least 30 minutes, adding more water periodically to prevent it from burning.
- Meanwhile, season chicken with salt and pepper and dredge in flour to coat.
- Heat oil in a skillet over medium heat. Add chicken and cook until browned but not fully cooked, 2 to 3 minutes per side. Remove to a plate and chop into bite-sized chunks.
- Pour coconut cream into a bowl. Add some of the hot tomato-pepper mixture to the coconut cream, whisking quickly. Repeat a few more times to raise the temperature of the coconut cream.
- Add warmed coconut cream mixture back to the tomato-pepper mixture and lower the heat to a simmer. Add chicken, bell pepper, jalapenos, sugar, and reserved chopped tomato and onion. Add enough water to achieve desired consistency and simmer for 10 minutes. Add butter and simmer for another 5 minutes.
Nutrition Facts : Calories 578 calories, Carbohydrate 54.2 g, Cholesterol 87.4 mg, Fat 34.8 g, Fiber 1.8 g, Protein 14.5 g, SaturatedFat 20.9 g, Sodium 192.9 mg, Sugar 47.2 g
INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO
This chicken curry is loaded with vegetables--carrots, bell peppers, and sweet potato. The curry sauce is mild so it's suitable enough for those with a milder palate.
Provided by thedailygourmet
Categories Main Dish Recipes Curries Chicken
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
- Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Dice cooked chicken while vegetables are cooking.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.
Nutrition Facts : Calories 320.2 calories, Carbohydrate 14.2 g, Cholesterol 43.1 mg, Fat 21.9 g, Fiber 3.3 g, Protein 18.9 g, SaturatedFat 13.6 g, Sodium 476.1 mg, Sugar 3.7 g
ONE POT CHICKEN IN LIME COCONUT SAUCE
One Pot Chicken in Lime Coconut Sauce is an easy weeknight meal made from browned drumsticks, blended vegetables with coconut milk, lime juice, and cream cheese.
Provided by Denise Browning
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- In a large bowl, season the chicken drumsticks with salt and pepper uniformly.
- Heat a large skillet over medium-high heat with 2 tablespoons of vegetable oil. Cook the drumsticks for about about 4-5 minutes, turning to brown on both sides. Don't overcrowd the pan! Divide the drumsticks in 2 batches. Remove from the skillet with tongs and place on a large plate. Reserve.
- Add the remaining 2 tablespoons of oil to the skillet, reduce the heat to medium, and sweat the onion and bell pepper for approximately 3 minutes. Add the chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley.
- Let cook for about 2 minutes. Transfer the cooked vegetables to a blender, add the coconut milk, the broth, lime juice, ground ginger, and softened cream cheese. Blend everything together until obtaining a homogeneous, creamy mixture.
- Transfer the blended mixture to the skillet and let cook over medium heat, stirring constantly with a wooden spoon, until cream cheese has melted and completely incorporated into the sauce.
- Add the reserved browned chicken drumsticks to the skillet, cover the pan halfway, and let simmer over medium to medium-low heat, stirring occasionally, for about 15-20 minutes or until chicken is cooked.
- Garnish with basil leaves, chopped cilantro/parsley, and sliced red jalapeno if desired. Serve over white rice or noodles with lime wedges on the side. Enjoy! YIELD: 10 drumsticks (2 per person).
Nutrition Facts : Calories 703 kcal, Carbohydrate 14 g, Protein 32 g, Fat 59 g, SaturatedFat 38 g, Cholesterol 189 mg, Sodium 1887 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
SPICY CREAMY COCONUT CLAY POT CHICKEN
This was my first attempt at glazed clay pot cooking, although this recipe could easily be adapted for crackpot or conventional cooking. I've adapted the recipe from one I found on Asian Recipes Online. We were delighted with the result! Of course, fresh is always best, but, if you're in a hurry you can use bottled ingredients or herbs 'in a tube'. I did and the result was still wonderful.
Provided by Kookaburra
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
- If cooking conventionally, pre-heat oven to 180°C.
- Chop chicken into large chunks, about 6cm (2 1/2") square.
- In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
- If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
- Add onion mixture to the pan and fry for about 30 seconds until aromatic.
- Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
- Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
- Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
- For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
- For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
- For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
- At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
- Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
- Remove from oven and stir in the juice of HALF the lime (or to taste).
- Taste and add a little salt if necessary.
- Serve over steamed jasmine rice and garnish with coriander leaves.
Nutrition Facts : Calories 653.3, Fat 35.5, SaturatedFat 22.4, Cholesterol 210, Sodium 354.8, Carbohydrate 30.8, Fiber 1.3, Sugar 21.9, Protein 53.7
INSTANT POT® COCONUT CREAM CHICKEN NOODLE SOUP
This is an Instant Pot® recipe that even my picky 2 year old loves.
Provided by Mariko2Earth
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Pour oil into the pot and add onion and garlic; turn to the "Saute" setting. Cook, stirring occasionally, until onion is tender, about 10 minutes.
- Mix carrots and spinach into onion mixture; stir well. Lay chicken on top; add macaroni. Pour chicken stock and coconut cream over macaroni; add sriracha sauce, paprika, and salt.
- Close lid and cook using the "Manual" setting on high until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Release pressure through manual release.
Nutrition Facts : Calories 672.7 calories, Carbohydrate 58.5 g, Cholesterol 29.9 mg, Fat 40.9 g, Fiber 7.5 g, Protein 23.7 g, SaturatedFat 31.5 g, Sodium 892 mg, Sugar 6.7 g
PRESSURE COOKER COCONUT CHICKEN
We made this easy dairy free pressure cooker coconut chicken with curry last night and it turned out amazing! A creamy Instant Pot chicken with vegetable dish served as a soup or on top of rice, it was a flavorful dinner we all enjoyed. Try our Thai style coconut chicken yourself and let us know what you think!
Provided by The Typical Mom
Categories Entree Main Course
Time 13m
Number Of Ingredients 16
Steps:
- Add olive oil to Instant Pot and set to saute.
- Cut chicken into bite size pieces and dice your onion, add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn't have to be completely cooked thru).
- Turn pressure cooker off.
- Add soy sauce, garlic, brown sugar, ginger, and salt. (add curry and garam masala now if adding those) Stir to coat chicken with spices. If you choose to add garam masala and curry add them now too and stir to combine.
- Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.
- Put lid on and close steam valve.
- Set to pressure, high, for 3 minutes.
- Do a quick release.
- If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.
- Allow to sit for 5 minutes or so to thicken more if desired.
- Serve as is or on top of white rice.
Nutrition Facts : ServingSize 4 oz, Calories 570 kcal, Carbohydrate 16 g, Protein 25 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 85 mg, Sodium 892 mg, Fiber 2 g, Sugar 6 g
INSTANT POT COCONUT CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.
- Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.
- Cook the rice as the label directs.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.
- Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.
Nutrition Facts : Calories 580, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 160 milligrams, Sodium 1110 milligrams, Carbohydrate 75 grams, Fiber 2 grams, Protein 42 grams, Sugar 17 grams
More about "coconut pots de crme recipes recipe for chicken"
POT ROASTED COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
5/5 (33)Category DinnerCuisine Modern AsianTotal Time 1 hr 30 mins
- Finely mince ONE red chili (~1 tbsp). Combine chili, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt and pepper in a small bowl and set aside.
- Rinse and pat the chicken dry (inside and out) with paper towels. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken (i.e. not the legs or wings). Just go as far as you can.
- Spoon the cilantro/mixture between the meat and the skin near neck. Use the spoon to spread it a bit, then to finish it off, use your finger/hands ON the skin to spread the mixture as far and evenly as you can. Doesn't need to be perfect! :)
COCONUT POT DE CREME : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Servings 8
10 BEST COCONUT CREAM CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN AND BROCCOLI COCONUT CURRY - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (30)Total Time 30 minsCategory Main CourseCalories 239 per serving
- Add chicken and broccoli and saute over medium-high heat 2-3 minutes. Sprinkle curry powder and salt over the chicken and broccoli and continue to saute until broccoli is chicken is just barely cooked through, about 7-8 minutes.
COCONUT CHOCOLATE POTS DE CREME RECIPE - WONKYWONDERFUL
From wonkywonderful.com
Category DessertCalories 775 per serving
- Quickly whisk together coconut cream and eggs in a 3 quart pot over medium heat. Continue to whisk and cook for 5-7 minutes or until mixture begins to steam heavily.
- Remove pot from heat and immediately begin to stir in chocolate chips. Add a little at a time, whisking between each addition until all chocolate is melted and smooth.
INSTANT POT "BUTTER" CHICKEN (WITH COCONUT MILK) - DETOXINISTA
From detoxinista.com
5/5 (11)Calories 266 per servingCategory Main Course
- In a blender, combine the diced tomatoes, onion, garlic, ginger, garam masala, cumin, and cayenne pepper. Blend until smooth.
- Pour the blended tomato mixture into the bottom of the Instant Pot, then place the chicken breasts on top. Sprinkle 1 teaspoon of salt over the chicken, then secure the lid. Move the steam release valve to "Sealing" then cook at high pressure for 10 minutes.
- Tip: You can cook a bowl of white rice at the same time as the chicken. To do this, place a 2-inch trivet over the chicken, then set a bowl on top of that. Rinse 1 cup of white rice in a fine mesh strainer, then add the drained rice to the bowl. Add in 1 cup of water and stir well, then secure the lid and cook as directed.
- Let the pressure naturally release for 10 minutes. When the screen reads LO:10, you can move the steam release valve to "Venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
CHOCOLATE COCONUT POTS DE CRèME
From freecoconutrecipes.com
Reviews 1Estimated Reading Time 50 secs
EASY NO BAKE COCONUT CREAM PIE RECIPE - ALL INFORMATION ...
From therecipes.info
COCONUT POTS DE CRME RECIPES
From tfrecipes.com
COCONUT POTS DE CRME BEST RECIPES
From findrecipes.info
COCONUT POTS DE CREME | EMERILS.COM
From emerils.com
COCONUT POTS DE CRME RECIPES
From tfrecipes.com
COCONUT POTS DE CRME RECIPE FOR MEATLOAF- TFRECIPES
From tfrecipes.com
10 BEST CROCK POT CHICKEN CURRY COCONUT MILK RECIPES | YUMMLY
From yummly.com
COCONUT POTS DE CRME RECIPES RECIPE FOR LASAGNA
From tfrecipes.com
COCONUT POTS DE CRME RECIPES RECIPE FOR CHICKEN
From tfrecipes.com
COCONUT POTS DE CRME RECIPE FOR HAND- TFRECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love