Best Kari Ayam Kelapa Curried Chicken With Toasted Coconut Recipes

Curried Chicken Rolled in Toasted Coconut image

Provided by evelynathens

Time 28m

Yield 30 bite-size pieces

Number Of Ingredients 9

2 cups chicken stock
8 ounces boneless chicken breasts, pounded lightly at the thick end
3 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
2 tablespoons minced onions
1 teaspoon curry powder
1 cup walnuts, chopped medium-fine
1/2 teaspoon kosher salt
3/4 cup shredded sweetened coconut, toasted on a baking sheet at 350 F (175 C)

Steps:

Put the stock and chicken breast in a small saucepan over low heat.
Cover, bring to a simmer, then cook for 8 minutes.
Set aside until completely cooled. This could be done the day before.
Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
In a bowl, beat the cream cheese with the mayonnaise until smooth.
Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.
Dampen your hands and lightly roll the mixture into 3/4-inch balls.
Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.

Nutrition Facts : Calories 67.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 76.9, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.9

Kari Ayam Kelapa (Curried chicken with toasted coconut) image

Provided by Bergy

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

1 (3 lb) fryer chickens
4 -6 red chilies
1/2 cup dried coconut
2 cups coconut milk (Use one tin or mix coconut powder)
2 bananas, mashed or finely chopped
2 onions, chopped
1 tablespoon coriander
4 cloves garlic, minced
1 teaspoon ground turmeric
2 teaspoons cumin
1 stalk fresh lemongrass (or use 2 strips lemon rind)
3 tablespoons peanut oil
1 -2 teaspoon prepared curry powder
2 teaspoons Laos powder (optional)

Steps:

Cut up the chicken.
Boil the chillies in a small amount of water for2 minutes.
drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
Do not leave it in the skillet as it will burn.
Cool.
Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
If necessary add a tbsp of peanut oil.
Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
Add ground coconut, coconut milk, bananas, and stir well.
Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.