CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
CHICKEN IN COCONUT CREAM SAUCE
Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.
Provided by Claire312
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
- Spoon into a bowl.
- To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
- Stir in ricotta cheese and coconut milk.
- Set aside.
- Heat 1-2 tablespoons oil in skillet.
- Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
- Add coconut/cheese mixture to skillet and bring to a simmer.
- Lower heat, cover and simmer 10-12 minutes or until chicken is done.
- Serve over rice and top with fresh cilantro.
Nutrition Facts : Calories 254.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 80.1, Sodium 735.2, Carbohydrate 6, Fiber 1.1, Sugar 1.6, Protein 32.3
CREAM OF COCONUT CHICKEN
I tried several recipes for chicken in Coconut Sauce and just could not find one that suited me. I adapted another recipe to make this one and am very pleased with the results. My father thought it was a little too sweet, but I loved it, just like I get at a Chinese restaurant.
Provided by Jacqueline in KY
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, over med-high heat, sauté onion and garlic.
- Cut chicken into medium size pieces and place in skillet and brown both sides.
- Reduce heat to medium.
- Add carrots and jalapeno peppers, continue cooking.
- Add spices to coconut milk and mix well.
- Pour mixture over chicken in skillet and cover.
- Continue to cook over medium heat until chicken is done; about 30 minutes.
- Stir occasionally to keep from sticking.
THAI-STYLE CHICKEN IN COCONUT SAUCE
Steps:
- In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
CHICKEN WITH COCONUT SAUCE
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 8
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.
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