whats a good reciepe for coconut chicken?

Answer 1

coconut, chicken and love

Answer 2

Sticky Coconut Chicken

Chicken Thighs Boneless6-8
Canned Coconut Milk¾ Cup
Fresh Ginger1 Tablespoon
Ground Pepper1 Teaspoon
Hot Chili Flakes1 Teaspoon
Ground Black Pepper1 Teaspoon
Green OnionsTo taste

Rinse Chicken and pat dry. In large bowl combine Coconut Milk, Ginger, Pepper, Chili Flakes. Add chicken and mix. Cover in an air tight container and chill up to at least 1 hour or up to 1 day. When ready get your BBQ ready on high heat. Pull the chicken thighs out so they lie flat and place them on a lightly oiled grill. BBQ for 10-12 minutes or until no longer pink make sure you baste frequently with remaining marinade. Once cooked place them on a platter and pour glaze over them and garnish with the chopped Green Onions.

Chili Glaze:

Rice Vinegar¾ Cup
Sugar½ Cup
Soy Sauce3 Tablespoons
Hot Chili Flakes1 Teaspoon

In a 2-3 quarts pan combine all the ingredients. Bring to a boil over high heat and cook until mixture is reduced to ½ cup this could take about 8-10 minutes stir constantly. Pour it over the chicken. You can make this up to a week early and place it in the refrigerator covered.

Enjoy!

Answer 3

1 Chicken - (abt 4 lbs), cut 8 pieces
3 Shallots
2 Garlic cloves
2 Fresh lemon grass stalks
8 Macadamia nuts
(or 16 blanched almonds)
2 teaspoons Turmeric
2 teaspoons Ground coriander
1 teaspoon Dried ground red pepper, or to taste
1/3 cup Peanut or vegetable oil
2 cups Canned coconut milk
Salt, to taste
Preheat the oven to 375 degrees.
Peel the shallots and cut them into 2 or 3 pieces. Lightly crush the garlic cloves to loosen the skin; discard the skin. Trim the lemon grass, discarding tough outer leaves, and cut the stems in 2 to 3 pieces. Put the shallots, garlic, lemon grass, nuts, turmeric, coriander, crushed red pepper, and half the oil in a food processor and work them to a puree.
Put the remaining oil in a saute pan or shallow flameproof casserole -- it should be large enough to hold all the chicken pieces touching the bottom so they cook evenly, covered in the sauce.
Add the pureed seasonings and spices to the hot oil and cook, stirring constantly, 1 to 2 minutes. This mellows the flavor of the spices, but be careful not to let them toast.
Add the chicken pieces, skin-side down, and cook them for 2 to 3 minutes, turning once or twice to make sure they are well coated with seasonings. They will turn bright yellow from the turmeric.
Pour in the coconut milk and bring back to a boil. Cover the pan and cook in the preheated oven for 40 to 50 minutes, until the chicken pieces are very tender and fall easily from the prongs if you poke them with a carving fork.
At the end of cooking, the sauce should be quite thick and rich. If it has reduced too much the oil may have separated; if so, stir in 1/2 cup of warm water and you'll find it will reemulsify. Season the sauce to taste.
Serve the chicken from the casserole or transfer it to a serving dish.
This recipe yields 4 serv.

Answer 4

Crispy Coconut Chicken

1 C. flaked coconut

1/2 C. flour

1/2 t. salt

1/4 t. black pepper

1/4 t. garlic powder

1 1/2 lbs. boneless skinless chicken breast halves

1 egg, lightly beaten

1/3 C. butter or margarine, melted

1 C. apricot preserves, optional

2 T. Dijon mustard, optional

Heat oven to 400° F.

Wash your hands.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands.

Drizzle with melted butter.

Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.

Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.

Answer 5

COCONUT CHICKEN

2-3 chicken breasts
1 can coconut milk
1 lg. carrot, sliced thin
1/2 c. sweet peas
1 green onion, chopped
1 sm. hot green pepper
1 tbsp. currie

Remove bones and skin from chicken and wash. Cut into bite-size pieces. Stir fry, then add carrot, peas, onion and cook for about 5 minutes. Add coconut milk and currie. Cook 10 or 15 minutes more. Serve over rice.

Answer 6

personally have tried this recipe (which i found off the net) and i liked it:

CHICKEN BREAST WITH COCONUT SAUCE

2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

In a heavy bottomed skillet, sauté onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the sauté).

Sauce:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar

In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

To Serve:

1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped

Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.

Makes 8 Servings, 1 chicken breast per serving.

enjoy!

Answer 7

now this is a Thai Coconut Chicken so it has a kick but not your everyday coconut chx
INGREDIENTS:
2 cups dry jasmine rice
3 cups water
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon curry powder
2 cups 1 inch pieces asparagus
1 cup snow peas
1/2 cup shredded carrots
1 cup chopped green onions
1 (14 ounce) can coconut milk

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DIRECTIONS:
In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
In a medium size bowl, combine the chicken and curry powder, and toss to coat.
Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.