Best Chicken In Coconut Milk Recipes

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

CHICKEN CURRY IN COCONUT MILK

Steps:

• Put chicken into a large bowl and add the chili powder, coriander powder, cumin powder, fennel powder, and cardamom powder and mix well till all the pieces are coated. Sprinkle with a little water if the mixture is too dry. Marinate for 30 minutes.
• Set up a deep pan on medium heat. Add the cooking oil and allow to heat. When hot, add all the whole spices. Sauté till the spluttering stops, the spices turn slightly darker and begin to release their aromas.
• Now add the garlic, ginger, and onion pastes. Sauté for roughly 2 minutes, stirring frequently.
• Add the chicken, potatoes, tomatoes, and enough hot water to the pan to just cover the chicken. Bring to a boil and then simmer the heat. Cook like this for 20 minutes. Stir occasionally.
• Taste and season with salt to your preference (to this amount of chicken curry, add roughly a level teaspoon of salt). Cook for 5 more minutes, uncovered.
• Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.
• Spoon into serving bowl and serve with hot plain boiled rice. Layered, flaky lachcha parathas also taste divine with this curry.

CURRIED COCONUT CHICKEN

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Steps:

• Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
• Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

CHICKEN STEW WITH COCONUT MILK

Steps:

• Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

CARIBBEAN CHICKEN IN COCONUT MILK

Steps:

• Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
• Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
• Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
• While chicken is simmering, boil the rice until tender, drain.
• To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

COCONUT CHICKEN

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.

CHICKEN IN COCONUT MILK

Steps:

• In a small bowl, combine garlic, salt, pepper, ginger, almond meal, coriander, cinnamon, cummin, and laos if used.
• Mix to a paste, adding a little oil if necessary.
• Rub paste into the chicken and set aside whilst you cook the onions.
• Heat the oil in a frying pan and cook the chillies and onions slowly until golden brown.
• Add the spiced chicken and cook until it changes colour.
• Add the coconut milk, curry leaves and lemon grass or rind and stir until it comes to the boil.
• Reduce heat and cook for 30 minutes or until the chicken is cooked and tender.
• Remove from the heat and add the lemon juice and season to taste with extra salt if necessary.

CHICKEN IN COCONUT MILK (INDIAN)

Steps:

• In a medium pan, dry-roast the almonds and coconut until they are just light brown.
• Remove to a large bowl.
• Add the coconut milk, ground spices, ginger, garlic and salt.
• Combine well.
• Heat oil in pan.
• Add bay leaves, cardamom pods and chicken cubes.
• Stir-fry this for 2 minutes to seal the chicken.
• Pour in the coconut milk mixture and stir thoroughly.
• Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
• Garnish for more cilantro if desired, and serve accompanied with pulao.