Tag Archives: coconut

Curried Coconut Chicken

Curried coconut chicken2

Curried Coconut Chicken

Fragrant and packed with a hint of spiciness, this chicken recipe will satisfy on a cool evening. Serve over jasmine or Basmati rice and garnish with plain, nonfat yogurt or chutney.

Spice paste:

1 T. finely minced hot peppers or chilies

6 shallots, peeled and quartered

1 c. unsweetened flaked coconut

1/2  t. ground cloves

1 t. cinnamon

2 t. ground coriander

1/2 t. ground cardamom

2 t. fennel seeds

1 t. dried mustard

1 t. cumin seeds

1 t. turmeric


1/4 c. canola oil

2 cloves garlic, minced

2 T. peeled and minced fresh ginger root

1 large red onion, diced

1 large red bell pepper, diced

6-8 boneless, skinless chicken thighs, cut into bite-sized pieces

2 t. salt

2 T. apple cider vinegar

1 c. water


Spice paste:  To toast coconut, place coconut flakes in a skillet over medium heat and stir until golden on the edges. Combine coconut and all other ingredients in a blender or food processor.  Add 4-5 T. of water and blend until a smooth paste forms.  Set aside.

Chicken:  Saute garlic, ginger root, onion and bell pepper in oil over medium heat until tender.  Add spice paste, chicken, salt, vinegar and water.  Bring chicken mixture to boil over medium high heat.  Cover and reduce heat to medium low.  Cook for 45 minutes until chicken is tender. Stir occasionally and add more water if necessary to keep it from sticking.   Serves 4-6.


Hawaiian Coconut Shrimp with Rum Sauce



Coconut shrimpIngredients:


2 c chicken stock

¼ c. soy sauce

2 T. dark rum

4 t. sugar


2 pounds large shrimp, uncooked

1 ½ c flour

1 T. baking powder

1 t. salt


12 oz. shredded coconut

Oil for frying


For the sauce, combine all ingredients in a sauce pan and bring to boil over medium heat.  Stir to dissolve sugar.  Remove from heat and let cool to room temperature.  While sauce is cooling, prepare shrimp. Peel shells from shrimp, leaving tail shell on.  With a sharp knife, make a shallow incision lengthwise along the center back.  Rinse under cold water, drain and lay flat on paper towels. In a medium bowl, combine flour, baking powder and salt.  Gradually add water and stir until smooth.  Batter will be thick.  Place coconut in a shallow pan. Holding each shrimp by the tail, dip in batter, then lightly in coconut.  With tongs, place in hot oil and cook a few at a time until golden, about 2-3 minutes. Keep warm in oven until ready to serve. Serves 8.