Coconutalmondchickenwithapricotcurrysauce Recipes

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COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE



Coconut Almond Chicken With Apricot Curry Sauce image

I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.

Provided by Robyn

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 chicken breast fillets
1 cup almonds, finely chopped
1 cup shredded coconut
1 (6 ounce) can coconut milk
salt and pepper
8 ounces apricot preserves
1 tablespoon extra virgin olive oil
1 scallion, minced
2 garlic cloves, minced
2 teaspoons curry
1/4 teaspoon ginger
2 tablespoons honey
1 teaspoon soy sauce

Steps:

  • Preheat oven to 350.
  • Combine chopped almonds and.
  • coconut in shallow dish: set aside.
  • Pour coconut milk in a shallow dish.
  • Salt and pepper both sides of chicken breast fillets.
  • Dip fillets into coconut milk and then the almond coconut mixture.
  • Place onto lightly oiled baking sheet.
  • Bake for 25 minutes, turning once.
  • Sauce: In a medium saucepan, heat oil over medium heat.
  • Saute scallion and garlic until golden.
  • Add curry and ginger and cook for one minute.
  • Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
  • Poor sauce over chicken over Jasmine Rice.
  • I've made this without the coconut milk before -- I.
  • just dipped the chicken into 1 lightly beaten egg.

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

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.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE



Crispy Coconut Chicken With a Apricot Curry Dipping Sauce image

This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 -1 1/2 cup flaked coconut (I say this as it depends on the size of the breasts.)
flour to coat chicken
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1/3 cup butter, melted
5 tablespoons apricot preserves
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon curry powder, I use the hot curry powder

Steps:

  • Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
  • Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
  • Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
  • Apricot Dipping Sauce.
  • While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
  • Serve with your favourite vegetables and fries or mash what ever you like.

COCONUT ALMOND CHICKEN



Coconut Almond Chicken image

Delicious crispy chicken dish I found on www.shakeoffthesugar.com. Low carb with plenty of taste. We experimented with sauces to add some extra flavor.

Provided by Biohazard

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup almonds
1/3 cup unsweetened coconut (dried or fresh)
1/8 teaspoon curry powder
1 pinch salt
4 large chicken breast halves (skinless)
1/3 cup butter, melted

Steps:

  • Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
  • Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
  • Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
  • Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
  • Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
  • Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.

Nutrition Facts : Calories 453.6, Fat 40.3, SaturatedFat 22.9, Cholesterol 87, Sodium 239.2, Carbohydrate 6.7, Fiber 4.5, Sugar 2, Protein 19.1

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