Poulet Au Lait De Coco Chicken With Coconut Milk Recipes

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POULET AU LAIT DE COCO (CHICKEN WITH COCONUT MILK)



Poulet Au Lait De Coco (Chicken With Coconut Milk) image

This sounds Good! I found it on another site and I'm posting it for Zaar World Tour 5 for the Carribbean.

Provided by Realtor by day

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 lbs chicken (Cubed )
1 large onion (Chopped )
2 garlic cloves (Chopped )
2 teaspoons curry powder
1 pinch saffron
1 1/2 cups coconut milk (Or Chicken Broth )
1/2 teaspoon thyme
1 bunch green onion (Chopped )
4 tablespoons parsley (Chopped )
salt and pepper (To Taste)

Steps:

  • Saute chicken in butter until browned.
  • Add onion, garlic, curry powder and saffron. Saute for 5 minutes.
  • Add coconut milk or broth, thyme, green onions, parsley, salt and pepper.
  • Mix well, cover and simmer for 20 minutes.
  • Serve.

Nutrition Facts : Calories 593.1, Fat 46.5, SaturatedFat 27.1, Cholesterol 118.8, Sodium 201.9, Carbohydrate 16.6, Fiber 4.2, Sugar 9.2, Protein 29.9

BRAZILIAN CHICKEN WITH COCONUT MILK SAUCE



Brazilian Chicken With Coconut Milk Sauce image

Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.

Provided by Sassy in da South

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

  • In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
  • Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  • Heat 1 tablespoon olive oil in a skillet over medium heat.
  • Place the chicken in the skillet.
  • Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
  • Remove from heat and set aside.
  • Heat the remaining olive oil in the skillet.
  • Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
  • Mix in the tomatoes and continue cooking 5 to 8 minutes.
  • Stir in the coconut milk.
  • You may add additional salt and/or pepper to the sauce, if desired.
  • Serve over the chicken.
  • Garnish with the parsley.

Nutrition Facts : Calories 242.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 75.5, Sodium 158.8, Carbohydrate 10.1, Fiber 3.1, Sugar 4.2, Protein 27.3

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