Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, coconut chicken. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Coconut Chicken is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Coconut Chicken is something which I’ve loved my whole life.
This coconut chicken curry can be made in ONE POT & is packed with flavor! Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious.
To begin with this recipe, we must first prepare a few ingredients. You can have coconut chicken using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Coconut Chicken:
- Prepare coconut coating
- Get 1/2 cup shredded sweetened coconut
- Make ready 1/2 cup panko Japanese bread crumbs
- Make ready 1/2 tsp salt
- Get 1/3 tsp white pepper
- Get 1/4 cup white corn meal
- Get 1/2 tsp onion powder
- Get 2 large eggs, beaten
- Make ready 1/2 cup all purpose flour
- Get chicken
- Take 1 lb boneless, skinless chicken breasts. About six in the pound.
- Prepare frying
- Prepare 1 1/2 cup vegetable oil
Coconut Chicken Curry. featured in Trinidadian Roti And Fillings. Forget take-out, this is about to become your new family favorite. This delicious Coconut Curry Chicken is flavorful and filled with potatoes, carrots and spices. Serve it with any kind of rice or bread and you'll have made the perfect chicken curry meal.
Steps to make Coconut Chicken:
- In a large shallow bowl add your beaten eggs.
- In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
- In a third shallow bowl add your coconut, corn meal and panko. Mix well.
- In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
- Dredge chicken through the flour mixture. Shake off excess.
- Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
- Finally dredge chicken through coconut mixture.
- Let chicken rest for several minutes after coating on a plate.
- Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
- Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
- Drain chicken on a plate with paper toweling.
- I like to dip these in duck sauce which I buy mostly prepared.
- Recipe by taylor68too.
This entrée proves that you can eat delicious meals and lose weight! Now that's something to get excited about! If Bali is the ultimate island, then this dinner is the ultimate Bali taste. Chicken braised in coconut milk (Opor Ayam) is a true classic of Indonesian fare. This coconut chicken is chicken tenders rolled in a sweet and savory coating, then deep fried to golden brown perfection.
So that is going to wrap this up for this special food coconut chicken recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
