Ginger Coconut Chicken Recipes

Steps:

• In a dry skillet, toast .25 cup shredded coconut.
• Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: The toasted coconut.

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

Steps:

• Place all ingredients for the marinade in a non-reactive container or resealable bag.
• Add the chicken cutlets and marinate for 2 to 4 hours.
• Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.

Steps:

• Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
• Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
• Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
• Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
• Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.

Steps:

• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
• Remove chicken from marinade and grill on barbecue.
• While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
• Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Steps:

• Directions.
• 1Brown chicken with garlic,with garlic cut in large pieces(about 3 slices in a clove)or simply toss chicken in frozen with chopped cloves.
• 2Toss in all the vegetables, and chicken.
• 3Mix together coconut milk, and cumin.
• 4Toss everything, including coconut mix, in crock pot.
• 5Cook time is based on how you like your meat. If you like to chew your meat, then 9 hours on low if the chicken is frozen.5hours on low if the chicken was browned first.
• 6If you like to have your meat the fall off the bone, (assuming that your chicken has bones, the best way to cook this dish is the have bones in your chicken, cause it keeps in the flavour), 10-12 hours on low if the chicken is frozen. 7 hours if the chicken was browned first.
• 7And just eat with rice, has to be rice, can't be anything except for rice. RICE! Plain white rice!