Yummy Spicy Coconut Chicken Recipes

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
• To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
• Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

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.

Steps:

• Salt and pepper chicken.
• In a large pot, brown chicken in olive oil. Remove chicken and set aside.
• In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
• Pour in the tomato puree, unsweetened coconut milk and chicken broth.
• Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
• Serve with rice. Garnish with cilantro or parsley.
• Enjoy!

Steps:

• Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Steps:

• Preheat oven to 450 degrees.
• Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
• Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
• Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
• Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
• Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
• To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.