EASY COCONUT CHICKEN RECIPES
COCONUT CHICKEN RECIPE | REAL SIMPLE
Provided by Jane Kirby
Total Time 30 minutes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic and pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)
- Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, coconut milk, and lime zest and juice.
- Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm.
- Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the fish sauce and pour the sauce over the chicken. Garnish with cilantro.
Nutrition Facts : Calories 252 calories, CarbohydrateContent 4 g, CholesterolContent 78 mg, FatContent 13 g, ProteinContent 29 mg, SaturatedFatContent 8 g, SodiumContent 992 mg
COCONUT CURRY CHICKEN RECIPE | ALLRECIPES
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Asian
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 306.1 calories, CarbohydrateContent 4.6 g, CholesterolContent 61.8 mg, FatContent 21.4 g, FiberContent 1.1 g, ProteinContent 24.6 g, SaturatedFatContent 12.4 g, SodiumContent 475.6 mg, SugarContent 1.2 g
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