Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, coconut chicken. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Chicken is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Coconut Chicken is something that I’ve loved my entire life.
Reserve the rest of the coconut milk. In a large skillet, heat the coconut oil over medium lo heat. Place the chicken on a rack over a foil lined baking tray. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut chicken using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Chicken:
- Make ready 1 kg chicken (wings or thigh or breast what chicken part u have)
- Take 450 ml coconut milk
- Make ready 1 red onion
- Get 5 cloves garlic
- Take 2 cm fresh giger
- Prepare 4 cm galangal
- Get 2 bay leaves
- Make ready 2 big red chili
- Prepare salt and pepper
- Get sugar
- Prepare oil
- Prepare 2 cm turmeric
- Get 1 lemongrass
The flavor profile is a total winner, too- juicy, white-meat chicken in a creamy sauce jazzed up with aromatic spices, diced onion, and tangy fresh tomatoes. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Serve immediately over rice or however is desired.
Steps to make Coconut Chicken:
- Puree onion, garlics, galangal, ginger, turmeric, and chili. Marinate the chicken with the puree and add some salt then wait for at least 15 minutes
- Heat a wok/ pan on medium high and grease with some oil then add in the chicken, bay leaves, lemongrass and stir then cover it until the juice from the chicken comes out and half cooked
- Add coconut milk and bring to shimmer then taste first before adding more salt and pepper and sugar.
- Cook until the liquid reduce by half then turn off the heat and its ready to grilled
- Grill tge chicken for 3-4 minutes each side on medium low heat to get a nice golden brown color into it.
- And its doooneee
For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Serve immediately over rice or however is desired. In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with your. These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free.
So that is going to wrap this up for this special food coconut chicken recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
