Gingered 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:

• 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!

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.