COCONUT CHICKEN
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
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
THAI CHICKEN AND COCONUT MILK SOUP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
- Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.
CHICKEN ADOBO IN COCONUT MILK
This is another recipe from "The Philippine Cookbook". I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. It was great! I might try it in the crockpot next time.
Provided by Engrossed
Categories Stew
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
- Boil mixture on stovetop until chicken is tender.
- Preheat Broiler.
- Remove chicken from sauce and broil until browned.
- Reduce sauce to half over medium heat.
- Pour over chicken.
- Serve hot with sticky rice.
Nutrition Facts : Calories 852.2, Fat 49.4, SaturatedFat 23.7, Cholesterol 160.4, Sodium 2199.1, Carbohydrate 54.6, Fiber 0.9, Sugar 46.8, Protein 43.3
BRAZILIAN CHICKEN WITH COCONUT MILK
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
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
COCONUT CHICKEN
Steps:
- In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.
CHICKEN IN COCONUT MILK (INDIAN)
While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish. This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead.
Provided by eatrealfood
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan, dry-roast the almonds and coconut until they are just light brown.
- Remove to a large bowl.
- Add the coconut milk, ground spices, ginger, garlic and salt.
- Combine well.
- Heat oil in pan.
- Add bay leaves, cardamom pods and chicken cubes.
- Stir-fry this for 2 minutes to seal the chicken.
- Pour in the coconut milk mixture and stir thoroughly.
- Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
- Garnish for more cilantro if desired, and serve accompanied with pulao.
Nutrition Facts : Calories 418.4, Fat 31.7, SaturatedFat 15.9, Cholesterol 72.6, Sodium 700.3, Carbohydrate 8.4, Fiber 2.2, Sugar 5.3, Protein 26.3
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
CARIBBEAN CHICKEN IN COCONUT MILK
Chicken in a coconut milk sauce served over rice. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
- Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
- Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
- While chicken is simmering, boil the rice until tender, drain.
- To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.
Nutrition Facts : Calories 1005.7, Fat 53, SaturatedFat 30.6, Cholesterol 128.2, Sodium 438.3, Carbohydrate 81, Fiber 2, Sugar 4.4, Protein 51.5
THAI-STYLE COCONUT CHICKEN
Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.
Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
More about "chicken with coconut milk recipes"
COCONUT MILK CHICKEN RECIPE | QUICK & EASY DINNER IDEA
From diethood.com
4.8/5 (20)Total Time 40 minsCategory DinnerCalories 341 per serving
CHICKEN CURRY WITH COCONUT MILK - THIS HEALTHY TABLE
From thishealthytable.com
4.5/5 (19)Total Time 1 hr 3 minsCategory Main DishesCalories 425 per serving
10 BEST CHICKEN COCONUT MILK RECIPES - YUMMLY
From yummly.com
10 BEST CHICKEN BREAST COCONUT MILK RECIPES | YUMMLY
From yummly.com
COCONUT CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
- For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring.
- Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.
- Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
CHICKEN KORMA WITH COCONUT MILK - A SAUCY KITCHEN
From asaucykitchen.com
- Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside.
- Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily.
- Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté the onions for 10 minutes until soft and browned.
30 MINUTES CREAMY COCONUT CHICKEN RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Season the chicken with salt, pepper, garlic powder, ground coriander, and coconut sugar, and rub it on both sides.
- Heat the oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, or until slightly browned. Set aside.
- In a small bowl whisk the coconut milk, lime juice, and flour until well combined. Season with a pinch of salt and pepper.
INDIAN CHICKEN CURRY WITH COCONUT MILK - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
- Cup the chicken breasts into pieces, add a teaspoon of oil to a pan, and fry the chicken for about 5 minutes or until lightly brown.
- Peel and chop the onion, add the remaining oil to the same pan, and gently fry the onion until soft.
EASY COCONUT CURRY CHICKEN THIGHS - SIMPLY DELICIOUS
From simply-delicious-food.com
- Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
- Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
- Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
COCONUT BRAISED CHICKEN WITH THAI BASIL AND COCONUT MILK
From more.ctv.ca
- In a large oven-safe pan add stock, coconut milk, onion, garlic, salt and pepper. Mix well until evenly combined.
- Make sure chicken is patted dry and season both sides with salt and pepper. Evenly distribute the cumin seeds on the skin side of the chicken. Place the chicken skin side up in the pan with liquid, making sure to not crowd the pan. Place pan in oven for 40 mins or until chicken is fully cooked and the skin is brown and crunchy.
BRAISED CHICKEN IN COCONUT MILK WITH LEMON AND GARLIC
From neighborfoodblog.com
- In a large Dutch oven, heat the butter or oil over medium heat. Salt and pepper the chicken on all sides then add it to the pan in a single layer. You might need to do this in two batches. Leave the chicken undisturbed until well browned on the bottom, about 3-4 minutes. Flip, and brown the other side.
- Using a vegetable peeler, slice long strips of lemon peel on top of the chicken, being careful not to get any of the white pith. Pour the coconut milk in then stir in the sage and garlic cloves. Cover and bake in the oven for 45-55 minutes, or until chicken is fall apart tender. Remove from oven and let stand for a few minutes. Serve over mashed potatoes or rice. If desired, squeeze a little extra lemon juice over the chicken when serving.
COCONUT MILK BAKED CHICKEN RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
- Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
COCONUT CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
EASY CHICKEN CURRY WITH COCONUT MILK, COCONUT MILK CHICKEN …
From cookingandme.com
STIR-FRIED CHICKEN & BROCCOLI WITH COCONUT MILK
From readersdigest.ca
CHICKEN WITH CURRY AND COCONUT MILK | METRO
From metro.ca
COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT CURRY …
From delish.com
THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
From averiecooks.com
10 BEST CHICKEN BREAST COCONUT MILK RECIPES | YUMMLY
From yummly.co.uk
COCONUT MILK CHICKEN BREAST RECIPES - ALL INFORMATION ABOUT …
From therecipes.info
COCONUT CHICKEN CURRY - FOOD FUSION
From foodfusion.com
WHAT DOES MARINATING CHICKEN IN COCONUT MILK DO?
From dailydelish.us
QUICK SKILLET CHICKEN COCONUT CURRY - MAPLE LEAF
From mapleleaf.ca
COCONUT MILK-BRAISED CHICKEN | SO MUCH FOOD
From somuchfoodblog.com
CHICKEN, COCONUT AND PINEAPPLE CURRY RECIPE
From lovefood.com
CHICKEN COCONUT MILK SOUP | METRO
From metro.ca
THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI) RECIPE
From thespruceeats.com
INDIAN CHICKEN CURRY WITH COCONUT MILK - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
11 BEST COCONUT CHICKEN RECIPES - FINEDININGLOVERS.COM
From finedininglovers.com
CHICKEN CURRY IN COCONUT MILK RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN CURRY RECIPE WITH COCONUT MILK - THE CURRY GUY
From greatcurryrecipes.net
COCONUT CHICKEN ADOBO RECIPE - MARY-FRANCES HECK | FOOD & WINE
From foodandwine.com
SAUTéED CHICKEN IN COCONUT MILK | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
CREAMY COCONUT MILK CHICKEN WITH CILANTRO LIME - LITTLE BROKEN
From littlebroken.com
CHICKEN CURRY COCONUT MILK SOUP - EASY RECIPES
From chickeniderecipes.co
CHICKEN KORMA WITH COCONUT MILK RECIPE - NDTV FOOD
From food.ndtv.com
CHICKEN IN COCONUT MILK - THE-MAN-COOKS
From the-man-cooks.com
CHICKEN CURRY WITH COCONUT MILK- AN EASY, CREAMY COCONUT …
From heatherlikesfood.com
ONE-PAN COCONUT MILK-BRAISED CHICKEN RECIPE | KITCHN
From thekitchn.com
You'll also love