Anyone's got a tasty recipe for chicken and coconut milk?

I have some chicken legs, canned coconut milk, canned pineaple, curry paste, and many other ingredients. I'm just tired of the way I usually make it. I want to try something new.Anyone's got a tasty recipe for chicken and coconut milk?
Mmmm, sounds so yummy right now! Here's a couple recipes I've used that turn out really great :)





Chicken with Curry Peanut Sauce





2 tablespoons canola oil


1 1/2 pounds chicken breast, cut in 1-inch pieces


Salt and pepper


8 ounces frozen cut green beans, thawed (recommended: C%26amp;W)


8 ounces frozen pepper strips, thawed (recommended: C%26amp;W)


For sauce:


1 1/2 cups light coconut milk


1/2 cup low sodium chicken broth,


1 tablespoon red curry paste


1/3 cup chunky peanut butter


2 tablespoons brown sugar


2 tablespoons lime juice, plus wedges for garnishing


Coconut Rice, recipe follows


Cilantro sprigs for garnishing





Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.


While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.





Coconut Rice:


3/4 cup light coconut milk (recommended: A Taste of Thai)


1 cup low-sodium chicken broth


1/2 lime, juiced


2 cups instant rice


1/4 cup shredded sweetened coconut, toasted


In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.





Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.





Poulet a la Creole





For the Seasoned Flour (See Note):


1/2 cup all-purpose flour


1 teaspoon salt


1 1/2 teaspoons freshly ground black pepper


1 tablespoon crushed red pepper


1 teaspoon cayenne pepper


1 (4-pound) fryer chicken, cut into 8 pieces


2 ounces smoky bacon, cut into medium dice


3 1/2 tablespoons canola oil


For the Curry Sauce:


4 cloves garlic, thinly sliced


1 Scotch bonnet chile, stemmed, seeded, and minced


1 large red onion, chopped


2 tablespoons Madras curry powder


1 cup fresh orange juice


2 whole star anise


Pinch saffron threads


1 cup chicken stock


1 vanilla bean, split lengthwise


1 bay leaf, broken in half


1 1/2 cups unsweetened coconut milk


1 European cucumber, peeled, cut lengthwise in half, seeded, and cut into small pieces


2 large ripe tomatoes, peeled, seeded, and diced


1 tablespoon kosher salt


Freshly ground black pepper


1 1/2 cups 1/2-inch pieces fresh pineapple (golden or regular)





Preheat the oven to 350 degrees F.


For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.





For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.





For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.





Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.





While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.





Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.





To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.





(Note: You can substitute 1/2 cup all-purpose flour seasoned with kosher salt and freshly ground black pepper)





Spicy Chicken Coconut Curry





3 tablespoons Ghee, recipe follows


2 medium onions, chopped


1-inch piece ginger, peeled and finely chopped


4 garlic cloves, finely chopped


2 tablespoons tomato paste


2 tablespoons Curry Powder, recipe follows


1 cinnamon stick


1 to 3 dried red chiles


Kosher salt and freshly ground black pepper


2 (15-ounce) cans unsweetened coconut milk


2 cups chicken stock


4 tomatoes, seeded and chopped


6 boneless, skinless chicken breasts, cut into 1-inch strips


1/4 cup cilantro leaves, plus more for garnish


1 lemon, juiced


Mint leaves, for garnish


Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.


Ghee:


1 pound unsalted butter


Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.


Yield: 1 1/2 cups





Curry Powder (Garam Masala):


2 tablespoons coriander seeds


1 tablespoon cumin seeds


1 tablespoon cardamom seeds


1 tablespoon whole black peppercorns


1 teaspoon fennel seeds


1 teaspoon mustard seeds


1/2 teaspoon whole cloves


2 dried red chiles, broken in pieces, seeds discarded


2 tablespoons turmeric


Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.


Yield: about 1/2 cup





Thai Coconut Chicken Soup





1 quart chicken stock, recipe follows


1 stalk lemon grass, white part only, cracked open with the flat side of a knife


3 kaffir lime leaves, fresh or dried, hand torn


1 (3-inch) piece fresh ginger, peeled and thinly sliced


2 small Thai chilies, halved lengthwise


2 garlic cloves, crushed


1 (13-ounce) can unsweetened coconut milk


2 tablespoons Thai fish sauce (nam pla)


1 1/2 teaspoons sugar


1 (8-ounce) can straw mushrooms, rinsed


4 limes, juiced


1 1/2 cups shredded cooked chicken


Kosher salt and freshly ground pepper


1/4 cup chopped fresh cilantro leaves


Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.


Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.





Yield: 4 servings





Chicken Stock:


1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded


2 carrots, cut in large chunks


3 celery stalks, cut in large chunks


2 large white onions, quartered


1 head of garlic, halved


1 turnip, halved


1/4 bunch fresh thyme leaves


2 bay leaves


1 teaspoon whole black peppercorns


Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.


Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.





Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.





Yield: 2 quartsAnyone's got a tasty recipe for chicken and coconut milk?
INGREDIENTS:


1 teaspoon ground cumin


1 teaspoon ground cayenne pepper


1 teaspoon ground turmeric


1 teaspoon ground coriander


4 skinless, boneless chicken breast halves


salt and pepper to taste


2 tablespoons olive oil


1 onion, chopped


1 tablespoon minced fresh ginger


2 jalapeno peppers, seeded and chopped


2 cloves garlic, minced


3 tomatoes, seeded and chopped


1 (14 ounce) can light coconut milk


1 bunch chopped fresh parsley








DIRECTIONS:





1-In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.





2-Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.





3-Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

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