Poulet Au Lait De Coco Chicken With Coconut Milk Recipes

BRAZILIAN CHICKEN WITH COCONUT MILK

Brazilian Chicken with Coconut Milk image

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

Provided by MLYIN

Categories World Cuisine Recipes Latin American South American Brazilian

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g

POULET AU LAIT DE COCO (CHICKEN WITH COCONUT MILK)

Poulet Au Lait De Coco (Chicken With Coconut Milk) image

This sounds Good! I found it on another site and I'm posting it for Zaar World Tour 5 for the Carribbean.

Provided by Realtor by day

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 lbs chicken (Cubed )
1 large onion (Chopped )
2 garlic cloves (Chopped )
2 teaspoons curry powder
1 pinch saffron
1 1/2 cups coconut milk (Or Chicken Broth )
1/2 teaspoon thyme
1 bunch green onion (Chopped )
4 tablespoons parsley (Chopped )
salt and pepper (To Taste)

Steps:

Saute chicken in butter until browned.
Add onion, garlic, curry powder and saffron. Saute for 5 minutes.
Add coconut milk or broth, thyme, green onions, parsley, salt and pepper.
Mix well, cover and simmer for 20 minutes.
Serve.

Nutrition Facts : Calories 593.1, Fat 46.5, SaturatedFat 27.1, Cholesterol 118.8, Sodium 201.9, Carbohydrate 16.6, Fiber 4.2, Sugar 9.2, Protein 29.9

CURRIED COCONUT CHICKEN

Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories World Cuisine Recipes Asian Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Steps:

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE

Brazilian Chicken With Coconut Milk Sauce image

Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.

Provided by Sassy in da South

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Place the chicken in the skillet.
Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat and set aside.
Heat the remaining olive oil in the skillet.
Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
Mix in the tomatoes and continue cooking 5 to 8 minutes.
Stir in the coconut milk.
You may add additional salt and/or pepper to the sauce, if desired.
Serve over the chicken.
Garnish with the parsley.

Nutrition Facts : Calories 242.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 75.5, Sodium 158.8, Carbohydrate 10.1, Fiber 3.1, Sugar 4.2, Protein 27.3

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