Yummy Spicy Coconut Chicken Recipes
YUMMY SPICY COCONUT CHICKEN
This meat can be BBQ-ed, oven cooked or grilled - it is absolutely delicious whichever way you choose to cook it! Enjoy it along with a cucumber salad or quinoa roast veggies salad.
Provided by Ramona's Cuisine - @ramonascuisine
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat the oven 20 minutes before chicken needs to go in.
- Wash well the chicken (bone on/de-bone if you wish depending on the meat you have chosen to cook or you can leave both skin and bone on ( I normally remove the skin)- it is entirely up to you. Sprinkle some salt and pepper on it and set aside.
- In a bowl, mix the coconut milk with all the other ingredients (ginger, pepper, salt, turmeric powder, chilli flakes, lemon/lime juice and the finely chopped spring onions - you can leave few for decorating.
- Mix the chicken with the coconut milk marinade, make sure it is all nicely coated, cover with clingfilm and put in the fridge for 1-2 hours (not an issue if you do not have the time to allow it to marinade- it will be as tasty and yummy).
- Place in an oven tray that should not be larger than fitting all the chicken in nicely, cover with a lid or foil and put in a preheated oven at 190-200ºC. (370-390F) Cook for a good 40-45 minutes. Half way through cooking take the tray/dish out of the oven, remove the foil, turn each piece of chicken and place (uncovered) back in the oven. Cook for a further 20-25 minutes all depending on the meat chunks size.
SPICED COCONUT CHICKEN WITH CORIANDER & LIME
Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies
Provided by Diana Henry
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
- Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
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