COCONUT CHICKEN CHOWDER RECIPE - (4.3/5)
Provided by Chez_Alexander
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium-high. Add onion, thyme, and chicken; sauté 5 minutes. Add chicken stock, corn, salt, and pepper; cook 10 minutes. Combine coconut milk and flour; stir into soup until thickened. Makes 4 servings.
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
COCONUT CLAM CHOWDER
We all love an amazing clam chowder. Thanks to coconut milk instead of the usual cream, this version of the New England classic gets a Caribbean touch.
Provided by JJ Johnson
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the butter over medium-low heat in a heavy-bottomed large saucepan. Add the flour and whisk until completely incorporated. Cook, whisking continuously, until the mixture turns from white to blond, about 5 minutes.
- Add the onions, celery and bell pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Stir in the thyme and bay leaf and cook 1 minute more.
- Add the broth and bring to a boil. Stir in the white potatoes and white sweet potatoes and let the liquid return to a simmer. Reduce the heat to medium-low so the liquid simmers and cook until the potatoes begin to soften, 5 to 7 minutes.
- Stir in the clams and coconut milk. If using frozen and canned clams, add the frozen first, then allow the soup to simmer again before adding the canned clams. Bring the soup back to a simmer and add salt and pepper to taste. Remove from the heat, discard the bay leaf and garnish with parsley.
SPICED COCONUT CHICKEN WITH CORIANDER & LIME
Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies
Provided by Diana Henry
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
- Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
NORMAN'S CREAMY CONCH CHOWDER WITH SAFFRON AND TOASTED COCONUT
Steps:
- In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.
COCONUT COD CHOWDER
This herb-laced chowder gets its silky texture and nutty flavor from coconut milk, a plant-based substitute for the more traditional heavy cream used in many chowders. Cannellini beans are a protein-rich swap for potatoes that offer a creamy, satisfying bite.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
- Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
- Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.
COCONUT CONCH CHOWDER
A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Chowders
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
- Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
- Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.
Nutrition Facts : Calories 430.1 calories, Carbohydrate 20 g, Cholesterol 81.4 mg, Fat 30.7 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 19 g, Sodium 473.8 mg, Sugar 2.3 g
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