Roasted Coconut Chicken Recipes

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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

GOAN-STYLE CHICKEN WITH ROASTED COCONUT (SHAKOOTHI)



Goan-Style Chicken with Roasted Coconut (Shakoothi) image

Make and share this Goan-Style Chicken with Roasted Coconut (Shakoothi) recipe from Food.com.

Provided by HappyBunny

Categories     Chicken

Time 4m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/4 tablespoons coriander seeds
2 1/4 teaspoons whole cumin seeds
1 1/2 teaspoons black mustard seeds
1 1/2 cinnamon sticks (1-inch long)
6 cloves
3/8 teaspoon whole black peppercorn
3/8 teaspoon nutmeg, ground
1 1/2 dried hot red chilies
3 cups fresh coconut, grated
1 1/2 ginger cubes, 1 inch cubed, chopped
9 cloves garlic
3/4 hot green chili pepper (fresh)
2 1/4 cups water
6 tablespoons vegetable oil
3 medium onions, minced
1/3 lb chicken parts, skinned
2 1/4 teaspoons salt

Steps:

  • Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan.
  • Place over a medium flame.
  • Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma.
  • Empty the spices into a clean coffee grinder or spice grinder and grind until fine.
  • Put spiced in bowl.
  • Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time.
  • The coconut should pick up lots of brown flecks and also smell roasted.
  • Put the coconut in the bowl with the other dry roasted spices.
  • Put the garlic, ginger, and green chili into the container of an electric blender, along with some water.
  • Blend until you have a paste.
  • Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame.
  • When hot put in the onions.
  • Stir and fry them until they pick up brown spots.
  • Now pour in the garlic-ginger mixture and stir once.
  • Turn heat to medium.
  • Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl.
  • Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender.
  • Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.

Nutrition Facts : Calories 358.2, Fat 30.9, SaturatedFat 14.6, Cholesterol 19.6, Sodium 906.5, Carbohydrate 14.9, Fiber 5.7, Sugar 5.3, Protein 8.9

ROASTED COCONUT CHICKEN



Roasted Coconut Chicken image

Roast chicken with a bit of a twist. Add a load of chopped root vegetables and potatoes into the roasting pan when you put it in the oven, the coconut flavour is delicious.

Provided by Kitzy

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons curry paste
2 tablespoons oil
1 teaspoon grated fresh ginger
1 teaspoon lemongrass, finely chopped
400 g coconut milk
1 1/2 kg chicken

Steps:

  • Preheat the oven to 190C/375F/Gas 5. Mix together the curry paste, oil, ginger and lemongrass with 2 tbs of the milk.
  • Brush the chicken all over with this. Put the cicken in a roasting tin and pour over the remaining milk.
  • Roast for 1 1/2 hours, basting occasionally with the coconut milk.
  • Remove from the oven and leave to stand for 10 mins berfore carving.

Nutrition Facts : Calories 1074.4, Fat 85, SaturatedFat 36, Cholesterol 281.2, Sodium 277.2, Carbohydrate 4.8, Fiber 1.1, Sugar 0.1, Protein 72.2

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE



Chicken with Roasted Coriander in Coconut-Curry Sauce image

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 20

3 tablespoons whole coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons whole black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 cinnamon stick (2 inches long)
3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
2 medium onions, cut into thin rings
5 cloves garlic, cut into thin slices
1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
1 tomato, finely chopped (3/4 cup)
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon cayenne pepper
Kosher salt
1 tablespoon fresh lemon juice
1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai
2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
Plain Basmati Rice, for serving
Yogurt with Cucumber and Mint, for serving
Fresh Cilantro Chutney, for serving

Steps:

  • Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
  • Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
  • Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
  • Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
  • Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

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

BAKED COCONUT CHICKEN



Baked Coconut Chicken image

Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.

Provided by katz

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 4h

Yield 6

Number Of Ingredients 7

1 ½ pounds chicken breast tenders
1 (13.5 ounce) can coconut milk
½ cup plain breadcrumbs
15 gingersnap cookies, crushed
¼ cup shredded coconut
1 egg, beaten
1 tablespoon butter, cut into small pieces

Steps:

  • Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
  • Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g

CRISP COCONUT CHICKEN WITH ROASTED RED BELL PEPPER SAUCE



Crisp Coconut Chicken with Roasted Red Bell Pepper Sauce image

Categories     Blender     Chicken     Bake     Roast     Valentine's Day     Coconut     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 14

1 red bell pepper, roasted and chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon sugar
cayenne to taste
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon Dijon-style mustard
1 whole skinless boneless large chicken breast (about 10 ounces), halved
all-purpose flour seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 teaspoon water
1 cup sweetened flaked coconut
2 tablespoons unsalted butter
2 tablespoons dry Sherry

Steps:

  • In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere.
  • In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it.
  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

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