Danas Crispy Coconut Chicken Recipes

COCONUT CHICKEN

Coconut Chicken image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 onion, coarsely chopped
2 cloves garlic, chopped
1 tablespoon minced fresh gingerroot
1 large jalapeno chili, stemmed and halved
zest of 1 lemon, about 1 tablespoon
1/4 cup water
2 tablespoons vegetable oil
1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed
1 cup sliced carrots
Salt, to taste
1 1/2 teaspoons Hot Madras Sambar Curry Powder
1 (14-ounce) can unsweetened 'light' coconut milk
Fresh lemon juice, to taste
1/2 to 1 cup loosely packed chopped fresh cilantro leaves

Steps:

In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.

CRISPY COCONUT CHICKEN FINGERS

Crispy Coconut Chicken Fingers image

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

Provided by Marie

Categories Chicken

Time 45m

Yield 2 dozen

Number Of Ingredients 10

Ingredients

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
1 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan and drizzle with melted butter.
Bake at 400° for 25 minutes or until brown and cooked through, turning once.
Make sauce by combining apricot preserves and dijon mustard.

Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8

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