Best Coconut Chicken Breasts Recipes

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

BAKED THAI COCONUT CURRY CHICKEN BREASTS

Steps:

• Directions Preheat oven 350 degrees. Arrange chicken breasts in a single layer in a roasting pan. Sprinkle generously with kosher salt and black pepper. In a blender, combine coconut milk, curry paste, ginger, garlic cloves, and cilantro. Puree until smooth, then pour mixture over chicken. Bake chicken for 30 minutes, then turn on broiler and broil for an additional 5-7 minutes or until crispy and slightly charred on top (keep on eye on the chicken as broilers vary). Remove from oven and let rest 5 minutes before serving. Serve over rice or vegetables, with leftover pan sauce drizzled on top.

CURRY COCONUT CHICKEN BREASTS

Steps:

• Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
• In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
• Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
• Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.

COCONUT CHICKEN BREASTS

Steps:

• pierce chicken breasts all over with a fork. marinate chicken in 1st 3 ingredients for at least one hour in the fridge.
• in shallow dish combine panko, coconut, salt and pepper. coat chicken with panko mixture.
• place chicken on baking sheet lined with parchment paper. b.
• ake at 400 degrees for 30 minutes. turn chicken and bake an additional 30 minute.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE AND COCONUT RICE

Steps:

• To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
• In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
• Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
• In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
• In the same saucepan, heat the oil over medium high heat. Add the rice and sauté for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
• Add the toasted coconut and currants, stirring through with a fork.
• Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.

TAMARIND MARINATED CHICKEN BREASTS IN COCONUT-CHICKPEA FLOUR

Steps:

• Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
• Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
• Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
• In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
• Add this mixture and remaining water to curry. Stir well and increase heat to medium.
• When curry boils, reduce to low and add coconut milk.
• Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
• Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
• Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.

COCONUT MACADAMIA CRUSTED CHICKEN BREASTS

Steps:

• Melt 2 tablespoons of the butter in baking dish.
• Stir together sour cream and half and half; put in a gallon ziploc bag.
• Put remaining dry ingredients in a small food processor and chop to desired consistency.
• Place the dry ingredients in a seperate gallon ziploc bag.
• Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
• Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
• Bake at 350 for approx 35-40 minutes or until chicken is done.
• If a darker crust is desired, place under the broiler for just a minute or two.