Best Chicken And Coconut Cream Recipes

CHICKEN AND COCONUT CREAM

Chicken and Coconut Cream 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

Time 1h

Yield 6

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, Carbohydrate 54.2 g, Cholesterol 87.4 mg, Fat 34.8 g, Fiber 1.8 g, Protein 14.5 g, SaturatedFat 20.9 g, Sodium 192.9 mg, Sugar 47.2 g

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Taro and Chicken Coconut Cream Casserole image

Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.

Provided by CJAY8248

Categories Chicken

Time 1h20m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken, cut into 8 pieces
1 large onion, chopped
1/2 lb spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices
2 lbs taro root, peeled and cut into 1/4-inch slices
6 ounces tomatoes, chopped
2 teaspoons cornflour
1 (14 ounce) can coconut cream
1/2 coconut cream can water
1 teaspoon salt
lemon slice

Steps:

Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.