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
COCONUT MARINATED CHICKEN
I have not tried this recipe yet, but it sounds interesting. Prep time does not include overnight marinating. A Donna Hay recipe
Provided by Marli
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tumeric, coriander, chilli, garlic, ginger, green onions, lemon juice, salt& pepper in a large non-metallic bowl.
- Pour in coconut milk& mix well to combine.
- Score chicken skin& flesh at regular intervals.
- Place chicken in the bowl with the marinade& toss to coat.
- Refrigerate overnight.
- Preheat oven to 180 degrees c.
- Place chicken pieces on a rack in baking dish, reserving marinade.
- Cook for 35-40 minutess or until golden& cooked through.
- While chicken is cooking, heat marinade in a small saucepan& simmer for 8 minutes or until thickened into a sauce.
- Serve chicken with rice& sauce.
Nutrition Facts : Calories 1017.8, Fat 78.3, SaturatedFat 35.4, Cholesterol 281.2, Sodium 283.2, Carbohydrate 5.4, Fiber 0.7, Sugar 0.3, Protein 72.2
COCONUT-LIME MARINATED AND GRILLED SHRIMP
The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Top with the sliced scallion and serve with the reserved lime wedges.
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
COCONUT & TURMERIC BAKED CHICKEN THIGHS
Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
- Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
- Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE
This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.
Provided by FlemishMinx
Categories Curries
Time 2h55m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
- Add the chicken breasts and coat them well with the marinade.
- Cover, and refrigerate for 2 hours.
- Pre-heat oven to 400°F.
- Heat the olive oil in a frying pan and brown the chicken on both sides.
- Season with salt and pepper to taste.
- Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
- As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
- Heat the peanut oil in a small sauce pan.
- Add in the paste and gently fry for 5 minutes, stirring often.
- Add in the coconut milk and mix well.
- Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
- Remove the chicken to the serving plate and spoon the sauce over the top.
- Serve with rice.
COCONUT-CHILLI MARINADE
Rub this marinade over chicken thighs or white fish, then marinate overnight to impart the wonderfully fragrant flavours of coconut, chilli and fish sauce
Provided by Esther Clark
Time 5m
Number Of Ingredients 5
Steps:
- Pulse the ginger, grated, the chopped chillies, sesame oil, fish sauce and desiccated coconut to a chunky paste in a food processor.
Nutrition Facts : Calories 243 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
COCONUT CURRY MARINADE
Make and share this Coconut Curry Marinade recipe from Food.com.
Provided by The Real Yeff The C
Categories Asian
Time 10m
Yield 3/4 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all items together.
Nutrition Facts : Calories 161.7, Fat 16.6, SaturatedFat 14.4, Sodium 11.7, Carbohydrate 4.6, Fiber 0.9, Sugar 0.3, Protein 2
COCONUT MILK MARINADE FOR BAKED CHICKEN
Ripped from one of my cookbooks. The skin is left on the chicken for keeping the flesh moist during cooking -it says don't eat it. I will use low-sodium soy, low-sodium fish sauce, Splenda for the sugar, and low-fat coconut milk when I make this. I like to cook chicken on the bone for an hour at 350 so since I haven't made it yet, make sure juices run clear.
Provided by Oolala
Categories Poultry
Time 5h30m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put all the marinade ingredients in a food processor and process until smooth.
- Put the chicken pieces in shallow dish and pour the marinade over it and coat pieces.
- Marinade for 4 hours to overnight, covered in the refrigerator, turning occasionally.
- Preheat the oven to 400 degrees F. and put the chicken on a rack with a tray under it.
- Brush the chicken with the marinade and bake about 30 minutes or until the chicken is done and golden brown. Turn the chicken halfway through cooking.
- Garnish with lime wedges, finely sliced red chilies and lemongrass stalks.
- Serve with rice.
Nutrition Facts : Calories 132.8, Fat 6.8, SaturatedFat 5.8, Sodium 1223.6, Carbohydrate 17.6, Fiber 2.4, Sugar 7.7, Protein 3.9
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- Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
- Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
- Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
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- Add chicken to bag, close and give a good shake to incorporate all the flavours. Marinate for a minimum 30 minutes up to several hours in the refrigerator if you have the time.
- When ready to grill remove chicken from the marinade. Grill over medium heat for approximate 15 – 20 minutes or until chicken is cooked through. Keep an eye on them as flare ups may occur and the skin will get quite charred. If flare ups happen move the chicken around.
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- Slice the chicken into flat 2-inch by 1-inch slices. Mix the rest of the marinade ingredients and add the chicken in. Marinade for 2 hours.
- Skewer the chicken and grill or broil until the chicken is cooked through. I prop the skewers onto aluminum foil and broil them to brown on both sides when I don’t have access to a grill.
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- Combine all of the marinade ingredients in a small bowl. Remove and reserve 1/4 cup of the marinade for later.
- Place chicken in a large plastic bag and add remaining marinade. Coat the chicken in the marinade then close the bag and let sit for at least 30 minutes. Better yet, refrigerate and marinate for 1-2 hours or up to 6-8 hours.
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- To make this delicious recipe, take a deep bowl, add coconut milk, lime zest, lemon juice, curry powder, paprika, ginger, chilli sauce, salt and black pepper. Mix the ingredients well to incorporate with each other. Then, take chicken thigh fillets, which should be skinless and boneless and marinate in the mixture. Put the marinated chicken in a ziplock bag for an overnight to set.
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