Cream Of Coconut Chicken Recipes Recipes Recipe For Zucchini

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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

CREAM OF COCONUT CHICKEN



Cream of Coconut Chicken image

I tried several recipes for chicken in Coconut Sauce and just could not find one that suited me. I adapted another recipe to make this one and am very pleased with the results. My father thought it was a little too sweet, but I loved it, just like I get at a Chinese restaurant.

Provided by Jacqueline in KY

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb chicken tenders
1/2 cup finely chopped sweet onion
1/4 cup carrot, shredded
3 garlic cloves, minced
1 tablespoon jalapeno pepper
1 teaspoon chili pepper
1 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can cream of coconut
2 tablespoons extra virgin olive oil

Steps:

  • In a large skillet, over med-high heat, sauté onion and garlic.
  • Cut chicken into medium size pieces and place in skillet and brown both sides.
  • Reduce heat to medium.
  • Add carrots and jalapeno peppers, continue cooking.
  • Add spices to coconut milk and mix well.
  • Pour mixture over chicken in skillet and cover.
  • Continue to cook over medium heat until chicken is done; about 30 minutes.
  • Stir occasionally to keep from sticking.

COCONUT CHICKEN



Coconut Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

1/4 cup grapeseed oil
1/2 cup diced white onions
2 tablespoons minced garlic
1/4 cup curry powder, or to taste
4 boneless skinless chicken breast, diced into 1-inch cubes
1/2 cup diced carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
1/2 cup diced celery
1/4 cup tomato paste
1 cup all-purpose flour
2 cups chicken stock
1 (14-ounce) can coconut milk, unsweetened
Salt and freshly ground black pepper
3 tablespoons freshly chopped cilantro leaves
Cooked rice, for serving, optional

Steps:

  • In a large saucepan over medium heat, add the oil. When the oil is hot add the onions, garlic and curry powder and saute until the onions are translucent. Add the chicken cubes and saute until cooked through. Stir in the carrots, cauliflower, potatoes, and celery and continue cooking for 5 minutes more. Add the tomato paste and flour and stir until incorporated. Pour in the chicken stock and coconut milk and stir until mixed thoroughly. Reduce the heat to a simmer, season with salt and pepper, to taste, and cook for another 30 minutes.
  • At this point, check to see if the vegetables are cooked through and tender. To finish add the cilantro and adjust seasoning with salt and pepper. Transfer to a serving bowl and serve with cooked rice, if desired.
  • Cook's Note: for additional sweetness, shredded coconut can be toasted and served as a garnish. Also, if the curry seems a little thin, it can be thickened with a little cornstarch.

CURRIED COCONUT CHICKEN FOR TWO



Curried Coconut Chicken for Two image

Looking for a new way to fix chicken breasts? This five-ingredient recipe is a nice change of pace. It's sweet, savory and a little exotic. Serve it over rice or couscous. -Becky Walch, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 6

4 teaspoons butter, melted
1/2 cup sweetened shredded coconut
1 teaspoon curry powder
2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
1/2 cup apricot preserves, warmed

Steps:

  • Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. , Place in a greased 11x7-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with preserves.

Nutrition Facts : Calories 563 calories, Fat 20g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 377mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 2g fiber), Protein 36g protein.

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

CHICKEN IN COCONUT CREAM SAUCE



Chicken in Coconut Cream Sauce image

Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.

Provided by Claire312

Categories     Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon finely chopped almonds or 1 tablespoon ground almonds
2 tablespoons dried coconut (dessicated, unsweetened)
1 bay leaf
1 teaspoon chili powder
1 teaspoon salt (I used Kosher)
2 teaspoons fresh grated ginger (if using powdered, use ½-1 tsp.)
1 -2 clove of minced garlic
1 1/2 teaspoons ground coriander
3/4 cup part-skim ricotta cheese
3/4 cup light coconut milk
1 -2 tablespoon vegetable oil (one worked fine for me)
1 lb boneless skinless chicken breasts or 1 lb chicken tenders, cut into chunks
1/2 teaspoon ground cardamom or 3 whole cardamom pods
1/4 cup chopped fresh cilantro (for garnish)

Steps:

  • Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
  • Spoon into a bowl.
  • To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
  • Stir in ricotta cheese and coconut milk.
  • Set aside.
  • Heat 1-2 tablespoons oil in skillet.
  • Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
  • Add coconut/cheese mixture to skillet and bring to a simmer.
  • Lower heat, cover and simmer 10-12 minutes or until chicken is done.
  • Serve over rice and top with fresh cilantro.

Nutrition Facts : Calories 254.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 80.1, Sodium 735.2, Carbohydrate 6, Fiber 1.1, Sugar 1.6, Protein 32.3

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