COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
LORI'S COCONUT CHICKEN
Make and share this Lori's Coconut Chicken recipe from Food.com.
Provided by Lori 13
Categories Coconut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken until just opaque. Drain. Let cool. Remove meat from bones. Chunk.
- Heat oil in a wok. Add the garlic and onion. Stir-fry 2 minutes.
- Add chicken, bell pepper and curry powder. Stir-fry 2 more minutes.
- stir in the nuoc nam, milk, soy sauce and coconut.
- Bring to s boil. Reduce. Simmer 3 minutes.
- Serve on Jasmine rice.
Nutrition Facts : Calories 919.5, Fat 54.7, SaturatedFat 18.2, Cholesterol 287.7, Sodium 1314.7, Carbohydrate 30.2, Fiber 2.3, Sugar 25.3, Protein 74
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
LORIS ANN'S YUMMY COCONUT CAKE
There are many recipes out there for similar coconut cakes, but my aunt in my opinion, hit the jackpot with this one! It is so easy, and way too good! NOTE: Prep time does not include cooling time after the cake is made.
Provided by Noni Suzanne
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Using the first (4) ingredients, make cake as directed in a 9 x 13 pan.
- As soon as the cake comes out of the oven, poke holes with the handle of a wooden spoon throughout cake -- approx 12 to 16 holes in all.
- Mix together sweetened condensed milk and coconut milk.
- Pour milk mixture over hot cake slowly, allowing to absorb and allowing some to go on the edges, as well.
- Place cake in the refrigerator, uncovered, until chilled. Approx 2 hours.
- Mix 1/2 bag (or approx 7 oz) of coconut with the cool whip and spread on top of the chilled cake.
- Sprinkle remainder of coconut over top of cake.
- Refrigerate until ready to serve.
- Refrigerate any unused cake.
- NOTE: You may use your preference of white cake mix, just follow those instructions as stated on the cake box.
Nutrition Facts : Calories 597.7, Fat 31.3, SaturatedFat 21.7, Cholesterol 11.2, Sodium 451.5, Carbohydrate 75, Fiber 2.6, Sugar 62.6, Protein 7.7
LORI'S ISLAND CHICKEN
Make and share this Lori's Island Chicken recipe from Food.com.
Provided by Lori 13
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the peanuts and coconut in a bowl.
- Season lightly.
- In another bowl place rice powder.
- Prepare chicken.
- Dredge in rice powder.
- Dip in egg, then coconut mix to coat.
- Place on racks over a baking sheet.
- Chill 1 hour.
- Bring back to room temperature.
- Heat about 1 inch of oil in a deep wide skillet.
- Fry half of the strips until golden all over, about 6-9 minutes.
- Drain well on paper towels.
- Keep warm in a low oven while preparing rest.
- Meanwhile, combine the rest to make salsa.
- Serve on top.
Nutrition Facts : Calories 1258.1, Fat 98.5, SaturatedFat 69, Cholesterol 174.2, Sodium 1008.5, Carbohydrate 60, Fiber 23.4, Sugar 31.9, Protein 49.9
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
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