SPICY CREAMY COCONUT CLAY POT CHICKEN
This was my first attempt at glazed clay pot cooking, although this recipe could easily be adapted for crackpot or conventional cooking. I've adapted the recipe from one I found on Asian Recipes Online. We were delighted with the result! Of course, fresh is always best, but, if you're in a hurry you can use bottled ingredients or herbs 'in a tube'. I did and the result was still wonderful.
Provided by Kookaburra
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
- If cooking conventionally, pre-heat oven to 180°C.
- Chop chicken into large chunks, about 6cm (2 1/2") square.
- In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
- If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
- Add onion mixture to the pan and fry for about 30 seconds until aromatic.
- Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
- Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
- Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
- For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
- For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
- For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
- At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
- Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
- Remove from oven and stir in the juice of HALF the lime (or to taste).
- Taste and add a little salt if necessary.
- Serve over steamed jasmine rice and garnish with coriander leaves.
Nutrition Facts : Calories 653.3, Fat 35.5, SaturatedFat 22.4, Cholesterol 210, Sodium 354.8, Carbohydrate 30.8, Fiber 1.3, Sugar 21.9, Protein 53.7
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
CLAY-POT CHICKEN
A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!
Provided by Luschka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celcius.
- Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
- Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
- Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
- Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
- Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
More about "spicy creamy coconut clay pot chicken recipes"
POT ROASTED COCONUT CHICKEN - RECIPETIN EATS
From recipetineats.com
5/5 (36)Category DinnerCuisine Modern AsianTotal Time 1 hr 30 mins
- Finely mince ONE red chili (~1 tbsp). Combine chili, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt and pepper in a small bowl and set aside.
- Rinse and pat the chicken dry (inside and out) with paper towels. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken (i.e. not the legs or wings). Just go as far as you can.
- Spoon the cilantro/mixture between the meat and the skin near neck. Use the spoon to spread it a bit, then to finish it off, use your finger/hands ON the skin to spread the mixture as far and evenly as you can. Doesn't need to be perfect! :)
10 BEST CLAY POT CHICKEN RECIPES - YUMMLY
From yummly.com
CREAMY COCONUT CURRY CHICKEN - ISLAND FARMS
From islandfarms.com
SPICY BRAZILIAN COCONUT CHICKEN - CRAVING HOME COOKED
From cravinghomecooked.com
EASY SLOW COOKER SWEET & SPICY COCONUT CHICKEN - THE …
From thereciperebel.com
30 MINUTES CREAMY COCONUT CHICKEN RECIPE - HEALTHY …
From healthyfitnessmeals.com
SPICY SLOW-COOKER CHICKEN WITH COCONUT CREAM SAUCE …
From tablespoon.com
CREAMY COCONUT CHICKEN CURRY (30 MINUTE RECIPE!) - THE …
From theendlessmeal.com
CLAY POT SLOW COOKER THAI CURRY COCONUT CHICKEN
From vitaclaychef.com
SPICY COCONUT ROAST CHICKEN - MARION'S KITCHEN
From marionskitchen.com
YUMMY SPICY COCONUT CHICKEN - RAMONASCUISINE.COM
From ramonascuisine.com
CURRY CLAY POT CHICKEN RECIPE | I CAN COOK THAT
From icancookthat.org
COCONUT CHICKEN CURRY {ONE PAN EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
COCONUT CHICKEN CURRY - RECIPE - THE INDIAN CLAYPOT
From theindianclaypot.com
CREAMY COCONUT CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
CREAMY COCONUT CHICKEN (ONE-POT DINNER) - TIFFY COOKS
From tiffycooks.com
CHICKEN CURRY WITH COCONUT MILK- AN EASY, CREAMY ... - HEATHER …
From heatherlikesfood.com
10 BEST COCONUT CREAM CHICKEN RECIPES - YUMMLY
From yummly.com
CREAMY COCONUT CURRY CHICKEN - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
CREAMY COCONUT CHICKEN CURRY RECIPE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
COCONUT CURRY CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
SLOW COOKER SPICY COCONUT CHICKEN DRUMSTICKS
From 365daysofcrockpot.com
SPICY COCONUT CHICKEN CURRY - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
SWEET AND SPICY CROCK POT CHICKEN - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CREAMY COCONUT CHICKEN - THE CRAZY PEANUT
From thecrazypeanut.com
CREAMY COCONUT CURRY CHICKEN RECIPE - CHISEL & FORK
From chiselandfork.com
SWEET & SPICY COCONUT GRILLED CHICKEN - THE RECIPE REBEL
From thereciperebel.com
11 BEST COCONUT CHICKEN RECIPES - FINE DINING LOVERS
From finedininglovers.com
CREAMY COCONUT CHICKEN CURRY - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
SPICY CREAMY COCONUT CLAY POT CHICKEN - CHAMPSDIET.COM
From champsdiet.com
CREAMY COCONUT CHICKEN - COOK N' SHARE
From cooknshare.com
SPICY COCONUT CHICKEN POT - MY DAIRYFREE GLUTENFREE LIFE
From mydairyfreeglutenfreelife.com
CREAMY COCONUT CHICKEN CURRY - FRAMED RECIPES
From framedrecipes.com
INDIAN COCONUT CHICKEN CURRY - SINFULLY SPICY
From sinfullyspicy.com
ISLAND GLAZED CHICKEN AND COCONUT RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY SPICY COCONUT CHICKEN PASTA - TASTEEFUL RECIPES
From tasteefulrecipes.com
CREAMY COCONUT MUSHROOM CHICKEN - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
SPICY CREAMY CHICKEN PASTA RECIPE - EATING ON A DIME
From eatingonadime.com
COCONUT CHICKEN CURRY WITH POTATOES - EASY RECIPE | CRAFT PASSION
From craftpassion.com
BAKED SPICY CHICKEN LEGS IN A CREAMY COCONUT PEANUT SAUCE
From zarskitchen.com
EASY COCONUT CURRY CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY COCONUT & SPICY JAMAICAN CURRY CHICKEN
From bitchinfrommelanieskitchen.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #casseroles #main-dish #fruit #poultry #asian #oven #nuts #stews #chicken #crock-pot-slow-cooker #coconut #meat #chicken-thighs-legs #equipment #4-hours-or-less
You'll also love