Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, coconut chicken. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Coconut Chicken is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Coconut Chicken is something that I’ve loved my whole life. They are fine and they look wonderful.
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 get started 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 it.
The ingredients needed to make Coconut Chicken:
- Make ready coconut coating
- Prepare 1/2 cup shredded sweetened coconut
- Prepare 1/2 cup panko Japanese bread crumbs
- Prepare 1/2 tsp salt
- Get 1/3 tsp white pepper
- Take 1/4 cup white corn meal
- Get 1/2 tsp onion powder
- Make ready 2 large eggs, beaten
- Prepare 1/2 cup all purpose flour
- Make ready chicken
- Take 1 lb boneless, skinless chicken breasts. About six in the pound.
- Make ready 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.
Instructions 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 it up with this special food coconut chicken recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
