Do you have a great coconut chicken soup receipe? Something you have actualy tried please?

Answer 1

TANDOORI (INDIAN BARBECUED) CHICKEN
Tandoori Murghi
Of all the food cooked in a tandoor,the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.

The recipe given here is designed for the conventional oven and charcoal grill. (Household-model tandoors are not yet commercially available in the United States.) The results are very much to my satisfaction.

3 very young broiling chickens (about 2 - 2 1/4 pounds each)
2 1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
For marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee,Indian vegetable shortening, or light vegetable oil for basting




1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.

3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)

4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution:Since certain brands of Tandooricooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.

5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

To Roast in the Oven:
Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with ghee,and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

To Broil Indoors:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee.Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with gheeduring cooking.

To Grill Outdoors:
Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee.Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.

Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.

Notes:

1. When the chicken is cooked in a tandoor, or outdoors, the question of pan drippings does not arise. When it is roasted in the oven, however, you will get pan juices. Traditionally it is not used, even for basting. I save it, however, and use it to moisten leftover chicken meat, which tends to taste dry when cold. I serve this as a snack, rolled like a taco or eggroll, in Indian bread with roasted onions.

2. The marinade remaining in the bowl, usually not added to the chicken before cooking, can be stirred into the sauce for Velvet Butter Chicken.

Makes 6 servings.
Classic Indian Cooking

Answer 2

INGREDIENTS:
5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
1/2 tablespoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
1/2 (12 ounce) package dried rice noodles

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DIRECTIONS:
In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
Cook soup 8 hours on low or 5 hours on high.
About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles


Swahili Chicken in Coconut Vinegar (Kuku Siki)
Pairing with White Riesling, Anderson Valley(wine)

About a year ago one of our customers, Nancy O'Rode, was visiting the winery with her friends and sampled some of our Alsatian style white wines. She exclaimed with pleasure that she had a recipe which would really pair well with a wine which had body, complexity and acidity to match a bold spice mix from the other side of the world. We had to wait a while until we could narrow down to the perfect pairing but we finally found it with the Anderson Valley White Riesling. Nancy brings this recipe to us all the way from Kenya, where she worked for several years with her friends Ben O'Rode and Carol Noble at the International School. This recipe is from her friend Omari, from the village of Matandoni on the island of Lamu off the Kenyan coast. She has kindly shared this unique recipe which calls for coconut vinegar, which can be found at local Asian markets, and usually is located in the Filipino section. Go out and buy some or use the handy substitute Nancy has provided. Journey to Africa with this stellar chicken dish.

2 lbs. chicken, cut into pieces, skin removed
1 yellow onion, coarsely diced
3/4 16oz. can coconut milk
1 cup coconut vinegar (for substitution, see below)
2 tomatoes, or 2/3 can of canned whole tomatoes, seeded
1 tsp. ground cinnamon
2 tsp. turmeric
2 tsp. salt
2 tsp. black pepper
dash of oil to brown onions
Coconut Vinegar Substitute:

1/3 cup cider vinegar
1/3 cup sherry
1/3 cup rice wine vinegar
Use a large crock pot or braising pan to cook this dish to perfection. At medium heat, add the oil to the pan and sweat the onion slightly, then add the dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes and simmer until the chicken is done, about 15-20 minutes or so. Serve over rice cooked with water and 1/4 of the can of coconut milk.