Chicken With Coconut Sauce Recipes

Steps:

• In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
• Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
• Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
• Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.

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.

Steps:

• Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
• Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
• Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.

Steps:

• In a large skillet, over med-high heat, sauté onion and garlic in oil.
• Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
• Add chicken to skillet and brown both sides. Reduce heat to medium.
• Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.

Steps:

• In a large, nonstick frypan, place oil over medium-high heat.
• Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
• To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
• Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
• Remove and discard the peppers.
• To serve, place rice in serving platter and then top with chicken mixture.
• Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

Steps:

• For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
• Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
• Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
• For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.

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.

Steps:

• Preheat oven to 350f degrees.
• Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
• Whisk together egg and milk in a bowl.
• Place fine coconut on a plate.
• Dip chicken breasts in the egg mixture, then coat with the fine coconut.
• Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
• Tropical fruit sauce:.
• Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
• Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
• Enjoy!