Kari Ayam Kelapa Curried Chicken With Toasted Coconut Recipes

KARI AYAM KELAPA (CURRIED CHICKEN WITH TOASTED COCONUT)

Kari Ayam Kelapa (Curried chicken with toasted coconut) image

Every country has it's own unique curries. This is a lovely smooth flavored curry with the added bananas. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of Curry powder & Chillies that you use

Provided by Bergy

Categories Chicken Breast

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 lb) fryer chickens
4 -6 red chilies
1/2 cup dried coconut
2 cups coconut milk (Use one tin or mix coconut powder)
2 bananas, mashed or finely chopped
2 onions, chopped
1 tablespoon coriander
4 cloves garlic, minced
1 teaspoon ground turmeric
2 teaspoons cumin
1 stalk fresh lemongrass (or use 2 strips lemon rind)
3 tablespoons peanut oil
1 -2 teaspoon prepared curry powder
2 teaspoons Laos powder (optional)

Steps:

Cut up the chicken.
Boil the chillies in a small amount of water for2 minutes.
drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
Do not leave it in the skillet as it will burn.
Cool.
Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
If necessary add a tbsp of peanut oil.
Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
Add ground coconut, coconut milk, bananas, and stir well.
Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.

FRIZZLED KALE SALAD WITH TOASTED COCONUT

Frizzled Kale Salad With Toasted Coconut image

Make and share this Frizzled Kale Salad With Toasted Coconut recipe from Food.com.

Provided by sofie-a-toast

Categories Greens

Time 15m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons tamari or 2 tablespoons soy sauce
5 ounces chopped kale, stems trimmed, large ribs removed
1 cup unsweetened large-flake coconut

Steps:

Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.
In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 10 to 15 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Serve warm.

Nutrition Facts : Calories 443.7, Fat 44.1, SaturatedFat 19.8, Sodium 701.8, Carbohydrate 12.2, Fiber 5.7, Sugar 2.3, Protein 4.8

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