COCONUT CURRIED CHICKEN WINGS
This is a great appetizer for parties - this recipe makes a lot! I usually halve the recipe and we have them for dinner with vegetable lo mein. Prep time does not include the 2-hour marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 24 winglets
Number Of Ingredients 8
Steps:
- Cut chicken apart at both joints; reserve tips for another use, if desired.
- In a large bowl, combine milk and coconut extract; add winglets and stir well; cover and refrigerate for at least 2 hours or until the next day.
- In a medium bowl, combine potato mix, curry powder, and coconut; stir chicken to moisten; then lift out one winglet, drain briefly and roll in potato mixture to coat completely.
- Repeat with remaining winglets.
- Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.
- Combine butter and garlic; drizzle over chicken.
- Bake uncovered, at 375° until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking.
- Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.
OPOR AYAM (INDONESIAN CHICKEN CURRY)
This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.
Provided by Tejal Rao
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
- In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
- Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
- Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams
INDONESIAN-STYLE CHICKEN CURRY
Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.
Provided by Tisme
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
- Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
- Cook, stirring frequently, until fragrant, 5-7 minutes.
- Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
- Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
- Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
- Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
- Add the remaining coconut milk; cook for 2 minutes.
- Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.
COCONUT-CURRY FRIED WINGS
Chicken wings venture far from Buffalo in this inventive recipe. Rich Thai curries inspired the blend that coats Chef Solomonov's crispy, double-fried wings. Sweet toasted coconut balances out savory, fragrant spices for a surprising and satisfying departure from familiar hot-sauce territory.
Provided by Michael Solomonov
Categories appetizer
Time 5h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Coconut-Curry Spice Blend: In a medium bowl, mix together toasted coconut flakes, sumac, curry powder, ginger, onion powder, salt, cinnamon, and cayenne until evenly combined. Set aside. Makes 1½ cups. (Store leftover spice blend in an airtight container, unrefrigerated, indefinitely.)
- Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 F. (It's fine if the oil temperature goes up as high as 350 F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring them back to room temperature before the second fry.)
- Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Sprinkle Coconut-Curry Spice Blend onto all sides of the chicken. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
More about "indonesian coconut curry chicken wings recipes"
INDONESIAN CHICKEN CURRY RECIPE - THE WANDERLUST …
Web Apr 21, 2014 Stir in some coconut milk and broth, then cover and simmer until the chicken is cooked through. Stir in a few healthy tablespoons of …
From thewanderlustkitchen.com
4.4/5 (91)Total Time 35 minsCategory Main DishCalories 800 per serving
From thewanderlustkitchen.com
4.4/5 (91)Total Time 35 minsCategory Main DishCalories 800 per serving
- Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
- Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
- Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
COCONUT-CURRY CHICKEN WINGS RECIPE - JUSTIN CHAPPLE
Web May 3, 2017 1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice 2 1/2 pounds whole chicken wings Canola oil, for brushing Kosher …
From foodandwine.com
4.5/5 (2)Category DinnerAuthor Justin ChappleTotal Time 45 mins
From foodandwine.com
4.5/5 (2)Category DinnerAuthor Justin ChappleTotal Time 45 mins
- In a very large bowl, whisk the coconut milk with the curry paste, lime zest and juice. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Light a grill and oil the grate. Remove the chicken from the marinade; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 20 to 25 minutes.
INDONESIAN COCONUT CURRY CHICKEN WINGS - FOOD …
Web Feb 1, 2017 1 bunch cilantro leaves, stems roughly chopped, leaves reserved 1 head garlic, cloves separated, peeled and crushed 1 (8-inch) …
From foodnetwork.ca
3.1/5 (33)Category Chicken,VegetablesServings 6-8Total Time 1 hr 10 mins
From foodnetwork.ca
3.1/5 (33)Category Chicken,VegetablesServings 6-8Total Time 1 hr 10 mins
COCONUT, KEY LIME & CURRY BAKED CHICKEN WINGS RECIPE • ROUSES …
Web Refrigerate for at least half an hour. Preheat oven to 400 degrees. Set a wire rack inside a large rimmed baking sheet. Transfer wings to prepared rack. Bake wings for 10 minutes …
From rouses.com
From rouses.com
INDONESIAN RENDANG CURRY WITH CHICKEN RECIPE - THE SPRUCE EATS
Web Aug 31, 2023 Simply blend the sauce ingredients and place them in the slow cooker. Add the chicken pieces and the star anise, if using. Set the slow cooker for 3 to 3 1/2 hours …
From thespruceeats.com
From thespruceeats.com
23 ELEGANT DINNER RECIPES FOR MEMORABLE MOMENTS - MSN
Web Prepare to transform your dinners into unforgettable experiences with these elegant recipes. They're like secret ingredients for creating cherished moments around the table. …
From msn.com
From msn.com
INDONESIAN CHICKEN COCONUT CURRY - RECIPE - COOKS.COM
Web Recipes fun! INDONESIAN CHICKEN COCONUT CURRY. Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add …
From cooks.com
From cooks.com
COCONUT CHICKEN CURRY RECIPE - HOW TO MAKE COCONUT CHICKEN …
Web Jul 13, 2023 Step 1 Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 …
From thepioneerwoman.com
From thepioneerwoman.com
BAKED THAI COCONUT CURRY CHICKEN WINGS - POSH JOURNAL
Web Oct 23, 2015 Instructions Cut off small wing tips and discard Mix Thai Red Curry, garlic powder, dark soy sauce, coconut milk and agave syrup in a mixing bowl then add wings. Coat the wings with the sauce and let …
From poshjournal.com
From poshjournal.com
COCONUT CHICKEN AND RICE WITH GREEN BEANS - VIKALINKA
Web Sep 7, 2021 You can use any vegetables you like. Broccoli, cauliflower, snow peas will all be just as great! I have used skinless and boneless chicken thighs as they don’t dry out as much as the breasts. You can …
From vikalinka.com
From vikalinka.com
BEST INDONESIAN CHICKEN CURRY RECIPES
Web Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and …
From alicerecipes.com
From alicerecipes.com
INDONESIAN COCONUT CURRY CHICKEN WINGS RECIPE | FOOD NETWORK …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
BEST INDONESIAN COCONUT CURRY CHICKEN WINGS RECIPES
Web Add chicken pieces and cook two to three minutes per side, until browned. Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 …
From alicerecipes.com
From alicerecipes.com
INDONESIAN CHICKEN COCONUT CURRY RECIPE | CDKITCHEN.COM
Web directions. Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices. Stir everything together for a few …
From cdkitchen.com
From cdkitchen.com
INDONESIAN COCONUT CURRY CHICKEN WINGS | RECIPE IN 2022
Web Aug 27, 2022 - Get Indonesian Coconut Curry Chicken Wings Recipe from Food Network. Aug 27, 2022 - Get Indonesian Coconut Curry Chicken Wings Recipe from …
From pinterest.com
From pinterest.com
CREAMY COCONUT CURRY WING SAUCE | TABASCO® RECIPES
Web Preparation. Combine all ingredients. Heat in sauce pan over low to medium heat for 5 minutes, or until warm. Toss over hot wings and serve.
From tabasco.com
From tabasco.com
KARI AYAM: INDONESIAN CHICKEN CURRY RECIPE - SO …
Web Jan 5, 2023 Fry until the spices release a delicious aroma. Add in the sugar and salt. Stir the chicken pieces into the spices until they are all well coated with spices and look opaque in color. Pour the coconut milk in …
From soyummyrecipes.co.uk
From soyummyrecipes.co.uk
CHICKEN WING RECIPES THAT ARE FINGER-LICKIN' GOOD - MSN
Web These five-ingredient wings are so incredibly delish that you'll want to make a few batches at a time. Coconut milk, chutney, and curry give this recipe an Indian-inspired theme, …
From msn.com
From msn.com
INDONESIAN COCONUT CURRY CHICKEN WINGS – RECIPES …
Web Mar 4, 2019 Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve …
From recipenet.org
From recipenet.org
26 CULINARY CREATIONS TO SATISFY YOUR CRAVINGS - MSN
Web Start off with marinated olives ($6), arancini, burrata ($17), braised meatballs ($18), steamed mussels ($20) and assorted charcuterie ($22). Fresh salads feature arugula with …
From msn.com
From msn.com
INDONESIAN STYLE COCONUT CHICKEN CURRY RECIPE
Web Cooking time 20 minutes Difficulty Medium Ingredients serving amount 3 1 unit (s) Red Onion 1 unit (s) Courgette ( May contain Celery) 1 unit (s) Garlic Clove 1 unit (s) Lime 1 bunch (es) Coriander 150 grams Basmati Rice …
From hellofresh.co.uk
From hellofresh.co.uk
You'll also love