Crispy Coconut Chicken With A Apricot Curry Dipping Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE



Coconut Almond Chicken With Apricot Curry Sauce image

I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.

Provided by Robyn

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 chicken breast fillets
1 cup almonds, finely chopped
1 cup shredded coconut
1 (6 ounce) can coconut milk
salt and pepper
8 ounces apricot preserves
1 tablespoon extra virgin olive oil
1 scallion, minced
2 garlic cloves, minced
2 teaspoons curry
1/4 teaspoon ginger
2 tablespoons honey
1 teaspoon soy sauce

Steps:

  • Preheat oven to 350.
  • Combine chopped almonds and.
  • coconut in shallow dish: set aside.
  • Pour coconut milk in a shallow dish.
  • Salt and pepper both sides of chicken breast fillets.
  • Dip fillets into coconut milk and then the almond coconut mixture.
  • Place onto lightly oiled baking sheet.
  • Bake for 25 minutes, turning once.
  • Sauce: In a medium saucepan, heat oil over medium heat.
  • Saute scallion and garlic until golden.
  • Add curry and ginger and cook for one minute.
  • Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
  • Poor sauce over chicken over Jasmine Rice.
  • I've made this without the coconut milk before -- I.
  • just dipped the chicken into 1 lightly beaten egg.

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE



Crispy Coconut Chicken With a Apricot Curry Dipping Sauce image

This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 -1 1/2 cup flaked coconut (I say this as it depends on the size of the breasts.)
flour to coat chicken
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1/3 cup butter, melted
5 tablespoons apricot preserves
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon curry powder, I use the hot curry powder

Steps:

  • Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
  • Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
  • Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
  • Apricot Dipping Sauce.
  • While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
  • Serve with your favourite vegetables and fries or mash what ever you like.

CHICKEN APRICOT CURRY



Chicken apricot curry image

This is a very easy dish that freezes well. I cook up a batch and freeze into 4 portions so I have my own brand of ready meal. This is great served with either boild long grain rice or a baked potato.

Provided by webmoose

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Add all the ingredients together into one pot, the order is unimportant
  • I cook this in the microwave but can just as easily be done on the hob.
  • Microwave:
  • Cook on high for 5 minutes and give it a good stir. Then simmer for 30 minutes. Stir twice during that time.
  • Hob:
  • Gently bring to the boil then turn down the heat. Simmer for around 30 minutes.

CHICKEN CURRY WITH DRIED APRICOTS



Chicken Curry with Dried Apricots image

Provided by Juliet Hardesty

Categories     Chicken     Poultry     Sauté     Dinner     Apricot     Curry     Fall     Potluck     Bon Appétit     Indiana

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup chopped shallots
1 tablespoon Thai red curry paste*
1 tablespoon minced peeled fresh ginger
1 pound chicken tenders
2 14-ounce cans unsweetened coconut milk**
1/2 cup dried apricots, quartered
2 tablespoons purchased mango chutney
3/4 cup chopped fresh cilantro
Freshly steamed white rice

Steps:

  • Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
  • Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.
  • **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

APRICOT CURRY CHICKEN



Apricot Curry Chicken image

A wonderful curry dish made from a base of fresh apricots. Not too spicy, not too mild. Serve over hot cooked jasmine or Basmati rice.

Provided by MJWoodsPhx

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

¼ cup white wine vinegar
¼ cup white sugar
3 ½ cups fresh apricots, pitted and halved
1 (14 ounce) can coconut milk
½ cup chopped onion
1 teaspoon minced garlic
1 tablespoon cayenne pepper hot sauce
1 tablespoon Worcestershire sauce
¼ teaspoon ground cinnamon
1 teaspoon red curry paste (such as Thai Kitchen®)
½ (10 ounce) jar mild curry paste (such as Patak's®)
½ cup flaked coconut
4 skinless, boneless chicken breast halves

Steps:

  • Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
  • Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
  • Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.

Nutrition Facts : Calories 540 calories, Carbohydrate 41.1 g, Cholesterol 60.8 mg, Fat 32.1 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 26 g, Sodium 858.7 mg, Sugar 29.4 g

CHICKEN WITH COCONUT CURRY SAUCE



Chicken with Coconut Curry Sauce image

Categories     Chicken     Herb     Poultry     Sauté     Stir-Fry     Quick & Easy     Coconut     Curry     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

2 skinless boneless chicken breast halves
2 teaspoons vegetable oil
1 large green onion, chopped
2 teaspoons curry paste (such as Thai Red Curry Base)
1/3 cup canned low-salt chicken broth
1/2 cup canned unsweetened coconut milk
1 tablespoon fresh lime juice

Steps:

  • Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.

APRICOT CHICKEN CURRY



Apricot Chicken Curry image

I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.

Provided by Katherine D

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h10m

Yield 4

Number Of Ingredients 15

8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced
½ cup chopped water chestnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
  • Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
  • Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
  • Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
  • Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE



Coconut Tilapia with Apricot Dipping Sauce image

After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.

Provided by Diane Horn Talts

Categories     Tilapia Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
½ cup cornstarch
1 (4 ounce) carton egg substitute
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Steps:

  • Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
  • Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g

CRISPY COCONUT CHICKEN FINGERS



Crispy Coconut Chicken Fingers image

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

Provided by Marie

Categories     Chicken

Time 45m

Yield 2 dozen

Number Of Ingredients 10

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
1 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400° for 25 minutes or until brown and cooked through, turning once.
  • Make sauce by combining apricot preserves and dijon mustard.

Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE



Baked Crispy Coconut Chicken Tenders Recipe image

Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.

Provided by Momma Cyd

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 cup sweetened flaked coconut
1 cup Panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
⅙ teaspoon cayenne pepper ((optional))
½ cup flour
2 eggs
1 ½ pounds boneless, skinless chicken tenders
1 Tablespoon olive oil
½ cup apricot preserves
1 Tablespoon rice wine vinegar
¾ teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 450 degrees.
  • Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
  • Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
  • Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
  • Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
  • To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.

Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

SIMPLE BAKED CRISPY COCONUT CHICKEN



Simple Baked Crispy Coconut Chicken image

Make and share this Simple Baked Crispy Coconut Chicken recipe from Food.com.

Provided by quixoposto

Categories     < 60 Mins

Time 45m

Yield 3 serving(s)

Number Of Ingredients 6

3 boneless skinless chicken breasts
1/2 cup buttermilk
1 cup panko breadcrumbs
1/2 cup coconut
salt
pepper

Steps:

  • Put breasts and buttermilk in a ziplock and marinate 30 minutes or more.
  • In another bag mix crumbs, coconut, salt and pepper.
  • Place breasts one at a time in crumb mixture and coat thoroughly, pressing cumb mixture onto both sides.
  • Place chicken in heavily greased baking pan.
  • Sprinkle remaining crumb mix evenly over tops and spray heavily with pan spray.
  • Bake 400 F for 15-20 minute.
  • Make ahead tips:.
  • Put chicken and buttermilk in one ziplock. Crumb mixture in another. Package together in the freezer.

Nutrition Facts : Calories 381.9, Fat 12.9, SaturatedFat 9.2, Cholesterol 70.1, Sodium 388.3, Carbohydrate 31.2, Fiber 3.9, Sugar 5.2, Protein 34.4

CRISPY COCONUT CHICKEN



Crispy Coconut Chicken image

Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!

Provided by Janelle

Categories     Main Dish

Time 30m

Number Of Ingredients 8

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Steps:

  • In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
  • In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
  • In a second bowl, add 3 eggs and lightly beat.
  • In a third bowl add coconut flakes.
  • Take chicken and douse in cornstarch mixture.
  • Then dip into eggs and cover well.
  • Then dip in coconut and set aside on a plate. Do this to all chicken.
  • Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
  • Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
  • Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
  • Cook second side for an additional approximate 4 minutes.
  • Gently remove golden chicken and set on a paper towel lined plate.
  • Cook chicken in batches if all does not fit into pan.
  • Once all chicken is cooked, serve with your favorite sauce.
  • We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE



Coconut Tilapia with Apricot Dipping Sauce image

After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.

Provided by Diane Horn Talts

Categories     Tilapia Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
½ cup cornstarch
1 (4 ounce) carton egg substitute
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Steps:

  • Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
  • Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g

CRISPY COCONUT CHICKEN WITH MANGO SALSA



Crispy Coconut Chicken With Mango Salsa image

Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.

Provided by LilPinkieJ

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh mango, finely diced (frozen is ok too)
1 1/2 cups fresh pineapple, finely diced
1/2 cup fresh cilantro, chopped
1/2 cup red pepper, diced
1/2 cup red onion, minced
1 teaspoon fresh lime juice
1 tablespoon light olive oil
salt and pepper
6 boneless skinless chicken breasts
2 cups unsweetened coconut, shredded
2 cups panko breadcrumbs
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs, beaten
1 cup peanut oil
2 cups mango salsa

Steps:

  • Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
  • Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
  • Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
  • Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
  • Top each breast with mango salsa.

CRISPY COCONUT CURRY CHICKEN NUGGETS



Crispy Coconut Curry Chicken Nuggets image

Pair these Crispy Coconut Curry Chicken Nuggets with a cool and creamy peach dipping sauce. This coconut curry chicken recipe is great for busy weekends.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

1/2 cup whole wheat flour
1 Tbsp. curry powder, divided
1/2 tsp. ground red pepper (cayenne), divided
6 small boneless skinless chicken breasts (1-1/2 lb.), each cut into 4 chunks
2 eggs
2 Tbsp. water
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup butter, melted
1/2 cup MIRACLE WHIP Dressing
1/4 cup peach preserves

Steps:

  • Heat oven to 400°F.
  • Mix flour, 2 tsp. curry powder and 1/4 tsp. pepper in shallow pan. Add chicken; toss to coat well, shaking off any excess. Beat eggs and water in medium bowl with whisk until blended. Dip coated chicken into egg mixture, then in coconut, turning to evenly coat each piece before placing in shallow pan sprayed with cooking spray. Drizzle with butter.
  • Bake 10 min. on each side or until coconut is golden brown and chicken is done.
  • Mix dressing, preserves, remaining curry powder and remaining pepper. Serve chicken with dressing mixture for dipping.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 155 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 15 g, Protein 29 g

More about "crispy coconut chicken with a apricot curry dipping sauce recipes"

BAKED COCONUT CHICKEN WITH APRICOT DIPPING SAUCE
baked-coconut-chicken-with-apricot-dipping-sauce image
2012-04-03 Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture– lightly press the …
From afeastfortheeyes.net


DIPPING SAUCE FOR COCONUT SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
Coconut Shrimp Dipping Sauce (with Air Fried Shrimp) tip whitekitchenredwine.com. Ingredients for Coconut Shrimp Dipping Sauce. Ingredients the coconut sauce for shrimp are pretty simple and take less than 5 minutes to put together. The beginning of a delicious 30-minute meal! Unsweetened coconut cream (it comes in a can!) Pineapple Juice ...
From therecipes.info


APRICOT CHICKEN CURRY RECIPE | MY SUGAR FREE KITCHEN
2020-05-07 Heat a pan to high and add canola oil. Gently brown the chicken thighs and place into an oven proof baking dish that has a lid, or alternatively you can use foil to cover. In the same pan, add the onion and garlic and cook until for a minute, stirring with a spatula, then add the curry paste. Stir to mix in together.
From mysugarfreekitchen.com


CREAMY COCONUT CURRY CHICKEN - THAT GIRL COOKS HEALTHY
2018-08-27 The steps. Combine all the ingredients for the chicken rub, massage and coat the entire chicken thighs. Prepare to roast the chicken thighs for 30 minutes until golden brown. Saute the scallion, onion and garlic and pour in the coconut milk ready to make the sauce. Finally add the chicken thighs to the creamy sauce and simmer for 10-12 minutes.
From thatgirlcookshealthy.com


CURRY POWDER AND APRICOT JAM RECIPES (43) - SUPERCOOK
Supercook found 43 curry powder and apricot jam recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list curry powder and apricot jam. Order by: Relevance. Relevance Least ingredients Most …
From supercook.com


10 BEST PINEAPPLE COCONUT CHICKEN RECIPES | YUMMLY
Sriracha hot sauce, coconut chips, coconut milk, boneless, skinless chicken breasts and 16 more Coconut Chicken Curry SarikaHalarnakar cloves, cinnamon stick, mustard seed, coconut, cardamom pod, garlic and 11 more
From yummly.com


10 BEST COCONUT CHICKEN DIPPING SAUCE RECIPES - YUMMLY
2022-05-06 brown sugar, vegetable oil, salt, coconut milk, red curry paste and 1 more Tahini Dipping Sauce Forks Over Knives freshly ground black …
From yummly.com


CHICKEN APRICOT COCONUT CURRY - NUTMEG NANNY
2013-07-12 Add apricots and chicken and cook 3 minutes. Add in grated ginger and onion and cook for 30 seconds until fragrant. Add in coconut milk and curry powder. Cook for 3 minutes over medium heat, reduce heat and simmer on low for 5 minutes. Add in chopped Chinese broccoli (or bok choy) and cook 2-4 minutes until the greens are tender-crisp.
From nutmegnanny.com


CRUNCHY COCONUT CHICKEN WITH SPICY APRICOT SAUCE
Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small. Step 2: Prepare three separate bowls for breading your chicken. –1st: Combine flour, salt, cayenne pepper and black pepper. –2nd: Whisk eggs and milk together. –3rd: Stir panko bread crumbs and coconut together. Step 3: Heat 1/4 c of vegetable oil in large ...
From bigoven.com


10 BEST FRESH COCONUT CHICKEN RECIPES - YUMMLY
Thai Coconut Chicken Lolibox. ginger, garlic cloves, onions, chicken breasts, ground black pepper and 8 more. Mẹ's Coconut Chicken Curry! JinYoo-Kim. sea salt, water, coconut cream, lemongrass, garlic, curry powder and 3 more.
From yummly.com


10 BEST JAMAICAN COCONUT CHICKEN RECIPES - YUMMLY
2022-04-27 Jamaican Pork Pork. pork tenderloin, butter, bananas, curry powder, coconut flakes and 2 more. Mẹ's Coconut Chicken Curry! JinYoo-Kim. lemongrass, sea salt, coconut cream, garlic, cubed potatoes, curry powder and 3 more.
From yummly.com


APRICOT CHICKEN CURRY - EAST INDIAN RECIPE
2019-04-28 Heat the ghee in a heavy bottom saucepan and fry the onions paste on medium-low. Next, add the ground masala and saute well for two more minutes Pro tip - we need to masala to cook until it becomes fragrant. So, keep the heat to medium-low and add a few tablespoons of water if necessary. Add the chopped tomatoes and cook for three minutes more.
From eastindianrecipes.net


SLOW COOKER OR INSTANT POT APRICOT CURRY CHICKEN
2016-07-10 Begin by placing your chicken breast at the bottom of your slow cooker. Top with chopped onion. In a food processor or blender, make your sauce: add garlic, ginger, apricots, curry paste, curry powder, 1/2 of the coconut milk, vinegar, and chicken stock. Blend for a few minutes until smooth. Pour on top of the chicken.
From wholesomelicious.com


CHICKEN BAKED IN COCONUT-CURRY SAUCE RECIPE | MYRECIPES
Preheat oven to 425°. Advertisement. Step 2. Combine first 4 ingredients in a medium bowl; stir with a whisk. Step 3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet.
From myrecipes.com


RECIPE: CHICKEN & APRICOT COCONUT CURRY WITH BASMATI RICE - BLUE …
Add the apricots and chicken and cook 2 to 3 minutes, stirring. Add the curry powder and cook about 30 seconds, stirring to coat the chicken. Stir in the coconut milk and ½ cup of water, scraping up any brown bits at the bottom of the pan. Reduce the heat to medium, and simmer 1 to 2 minutes, or until thickened slightly.
From blueapron.com


CRISPY COCONUT CHICKEN | PERDUE®
In a large skillet, heat the coconut oil over medium lo heat. Sauté the chicken 1 to 2 minutes per side until coconut is golden brown. Place the chicken on a rack over a foil lined baking tray. Place the baking tray in the oven and bake for 10 minutes until chicken is cooked through.
From perdue.com


BAKED CRISPY COCONUT CHICKEN TENDERS | MARGO | COPY ME THAT
Baked Crispy Coconut Chicken Tenders . sixsistersstuff.com Margo. loading... X. Ingredients. 1 cup sweetened flaked coconut; 1 cup Panko bread crumbs; 1 ½ teaspoons garlic powder; ¾ teaspoon salt; ¾ teaspoon curry powder; ¼ teaspoon onion powder; ⅙ teaspoon cayenne pepper (optional) ½ cup flour; 2 eggs; 1 ½ pounds boneless, skinless chicken tenders; 1 Tablespoon …
From copymethat.com


CRISPY COCONUT CHICKEN - CHEF IN TRAINING
2014-08-15 Preheat oven to 450 degrees F. Combine Chicken Coating ingredients in a large bowl. Remove chicken from bag and roll each strip in the coconut mixture and place on a foil lined cookie sheet that has been sprayed with cooking spray. Bake for about 20 minutes until the juices run clear. To make the pina colada dipping sauce, combine crushed ...
From chef-in-training.com


RACHEL'S RECIPES: BAKED COCONUT CHICKEN WITH SWEET & SPICY …
2012-03-26 Chicken 1 1/2 lb. chicken, cut into strips (about 25 pieces is what I got) 2 eggs 2-3 Tbl. flour 3/4 c. sweetened coconut flakes 3/4 c. panko bread crumbs 1 1/2 tsp. garlic powder 3/4 tsp. salt 3/4 tsp. curry powder 1/4 tsp. onion powder 1/8 tsp. cayenne pepper (optional, didn't use this time) Sauce 1/2 c. apricot-pineapple (or just apricot ...
From rachelrecipelover.blogspot.com


CHICKEN APRICOT CURRY - ROTI N RICE
2014-06-16 1 tsp ground fennel. Instructions. Blend onion, garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry powder, cumin, and fennel. Mix into a paste. Heat 1 tablespoon vegetable oil in a medium sized pot over medium heat. Fry red and yellow bell peppers for 2 minutes. Remove and set aside.
From rotinrice.com


CHICKEN WITH APRICOT SAUCE RECIPE - THERESCIPES.INFO
Easy Sesame Chicken With Apricot Sauce Recipe - Chinese ... new www.food.com. Beat the eggs with the water and soy sauce in another bowl. Dip the chicken into the egg mixture, then coat with the bread crumb mixture. Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through. Combine the sauce ingredients in a saucepan and cook for 10 …
From therecipes.info


CRISPY COCONUT CURRY CHICKEN RECIPE - THE INSPIRED HOME
2018-03-28 Add curry powder, coconut milk, garlic, cinnamon stick, bay leaves, chicken stock, and salt and pepper to pan. Bring to boil. Place in oven and cook for 25-30 minutes. Or for up to an hour in a 300 degree oven if you prefer. Remove cinnamon stick, parsley and bay leaves from pan. Remove chicken to plate. Squeeze lemon juice into cup and add a ...
From theinspiredhome.com


COCONUT CURRY SAUCE - A DELICIOUS COCONUT CURRY RECIPE
2016-09-20 Coconut Curry Sauce is a creamy Asian dipping sauce with curry, lime, coconut milk and yogurt. Serve with egg rolls or grilled vegetables! Prep Time5 mins. Total Time5 mins. Course: Condiment. Cuisine: Thai. Keyword: coconut curry sauce, curry dipping sauce, curry sauce. Servings: 1 cup.
From savoryexperiments.com


COCONUT APRICOT CHICKEN CURRY | RECIPE - KOSHER.COM
Remove the chicken and spill out most of the fat/oil leaving just two teaspoons. To the hot oil add the onion, garlic and ginger and cook, stirring often for about two minutes until the onion softens making sure the garlic does not burn. Add the curry, and cumin and cook another minute. Add the coconut milk, water, apricots and agave and ...
From kosher.com


CRISPY COCONUT CHICKEN STRIPS - DOMESTIC SUPERHERO
2017-05-22 3 cups vegetable, canola, or peanut oil (good frying oil) Instructions Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper; set aside. In a food processor, add coconut and panko. Pulse to combine and chop coconut. Place into a shallow bowl and set aside
From domesticsuperhero.com


10 BEST LEMON COCONUT CHICKEN RECIPES | YUMMLY
2022-05-04 Air Fryer Sesame-Coconut Chicken Tenders Bon Appétit. unsweetened shredded coconut, Morton Kosher Salt, onion powder and 15 more. Mẹ's Coconut Chicken Curry! JinYoo-Kim. water, garlic, boneless chicken, cubed potatoes, curry powder and 4 more.
From yummly.com


CURRY APRICOT BARBECUE SAUCE RECIPE
Get one of our Curry apricot barbecue sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Curry- & Ginger-Rubbed Lamb Chops & Apricot-Lime Sauce Recipe ... Myrecipes.com The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the ... 45 Min; 8 servings (serving size: 1 chop) …
From crecipe.com


HUNDRED CORNER SHRIMP BALLS WITH APRICOT DIPPING SAUCE RECIPE
INSTRUCTIONS 1 Mix honey, orange juice, green onion, soy sauce, curry powder, lemon peel and garlic powder in small bowl. Reserve 1/3 cup of the marinade to prepare dipping sauce. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well. 2 Refrigerate 30 minutes. Remove shrimp from marinade.
From foodnewsnews.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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #easy     #chicken     #meat     #chicken-breasts

Related Search