Curried Chicken Rolled In Toasted Coconut Recipes

KARI AYAM KELAPA (CURRIED CHICKEN WITH TOASTED COCONUT)

Steps:

• Cut up the chicken.
• Boil the chillies in a small amount of water for2 minutes.
• drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
• Do not leave it in the skillet as it will burn.
• Cool.
• Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
• If necessary add a tbsp of peanut oil.
• Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
• Add ground coconut, coconut milk, bananas, and stir well.
• Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.

PEANUT COATED CHICKEN THIGH TENDERS WITH CURRY COCONUT SAUCE

Steps:

• Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.
• Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.
• Grind in coffee grinder or with mortar and pestle.

CURRIED CHICKEN ROLLED IN TOASTED COCONUT

Steps:

• Put the stock and chicken breast in a small saucepan over low heat.
• Cover, bring to a simmer, then cook for 8 minutes.
• Set aside until completely cooled. This could be done the day before.
• Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
• In a bowl, beat the cream cheese with the mayonnaise until smooth.
• Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
• Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.
• Dampen your hands and lightly roll the mixture into 3/4-inch balls.
• Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK

Steps:

• Time: 30 minutes
• 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
• 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
• 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

COCONUT CURRY CHICKEN BALLS

Steps:

• Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
• Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

COCONUT CURRIED CHICKEN

Steps:

• Combine the curry powder and salt in a bowl, add the chicken and toss to coat.
• Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion.
• Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned.
• Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.

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.