COCONUT CREAM CHICKEN RECIPES

CHICKEN AND COCONUT CREAM - ALLRECIPES

Chicken and Coconut Cream - Allrecipes image

What's more indulgent than a single dish featuring spicy, savory, and sweet? I accidentally invented this sauce in school after obsessively frequent visits to a nearby Burmese spot began to strain my meager college budget. After several failed attempts at duplication (to this day they refuse to give me the recipe), I was pleased to discover that I'd developed something pretty special of my own. Serve over rice.

Provided by Simret Zeru

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup water, plus more as needed
2 medium onions
2 medium tomatoes, cored
2 peppers habanero peppers, seeded
1 pound boneless, skinless chicken thighs
salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
1 tablespoon olive oil
1 (14 ounce) can cream of coconut
1 medium green bell pepper, cut into bite-size pieces
2 medium jalapeno peppers, minced
½ cup salted butter
2 tablespoons white sugar

Steps:

Combine 1 cup water, 1 onion, 1 tomato, and both habanero peppers in a blender; liquefy. Chop remaining onion and tomato into bite-sized pieces.
Transfer liquefied tomato-pepper mixture to a saucepan. Boil for at least 30 minutes, adding more water periodically to prevent it from burning.
Meanwhile, season chicken with salt and pepper and dredge in flour to coat.
Heat oil in a skillet over medium heat. Add chicken and cook until browned but not fully cooked, 2 to 3 minutes per side. Remove to a plate and chop into bite-sized chunks.
Pour coconut cream into a bowl. Add some of the hot tomato-pepper mixture to the coconut cream, whisking quickly. Repeat a few more times to raise the temperature of the coconut cream.
Add warmed coconut cream mixture back to the tomato-pepper mixture and lower the heat to a simmer. Add chicken, bell pepper, jalapenos, sugar, and reserved chopped tomato and onion. Add enough water to achieve desired consistency and simmer for 10 minutes. Add butter and simmer for another 5 minutes.

Nutrition Facts : Calories 578 calories, CarbohydrateContent 54.2 g, CholesterolContent 87.4 mg, FatContent 34.8 g, FiberContent 1.8 g, ProteinContent 14.5 g, SaturatedFatContent 20.9 g, SodiumContent 192.9 mg, SugarContent 47.2 g

CREAM OF COCONUT CHICKEN RECIPE - FOOD.COM

Cream of Coconut Chicken Recipe - Food.com image

I tried several recipes for chicken in Coconut Sauce and just could not find one that suited me. I adapted another recipe to make this one and am very pleased with the results. My father thought it was a little too sweet, but I loved it, just like I get at a Chinese restaurant.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chicken tenders
1/2 cup finely chopped sweet onion
1/4 cup carrot, shredded
3 garlic cloves, minced
1 tablespoon jalapeno pepper
1 teaspoon chili pepper
1 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can cream of coconut
2 tablespoons extra virgin olive oil

Steps:

In a large skillet, over med-high heat, sauté onion and garlic.
Cut chicken into medium size pieces and place in skillet and brown both sides.
Reduce heat to medium.
Add carrots and jalapeno peppers, continue cooking.
Add spices to coconut milk and mix well.
Pour mixture over chicken in skillet and cover.
Continue to cook over medium heat until chicken is done; about 30 minutes.
Stir occasionally to keep from sticking.

Nutrition Facts : Calories 407.2, FatContent 27.1, SaturatedFatContent 18, CholesterolContent 65.8, SodiumContent 423.7, CarbohydrateContent 13.4, FiberContent 3, SugarContent 8, ProteinContent 29.6

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