I'll share my recipe, if you'll share yours, April 20, 2012

14 years ago

Coconut Curry Fried Chicken

LifeÃ¢ÂÂs Ambrosia

If you donÃ¢ÂÂt have much experience cooking with coconut or curry, this is a great recipe to start with. ItÃ¢ÂÂs not too sweet like you might think that coconut is. ItÃ¢ÂÂs not too spicy like you might think curry is. Instead you end up with a finger lickinÃ¢ÂÂ good piece of chicken with a subtle sweet yet spicy flavor.

Serves 4

Ingredients

1 (14 ounce) can coconut milk

1 tablespoon plus 2 teaspoons curry powder, divided

8 chicken pieces, rinsed and pat dry

1 teaspoon salt, divided

1/2 teaspoon black pepper

2 cups flour

oil for frying

Directions:

Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat. Cover and refrigerate for 8 hours or overnight.

Place remaining curry powder, salt, black pepper and flour together in a plastic bag.

Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.

Heat 1 inches of oil in a heavy bottom skillet over medium heat until it reaches 350 degrees.

Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20 Ã¯Â¿Â½" 30 minutes or until the chicken is cooked through and the juices run clear.

Transfer to a cooling rack to allow excess grease to drip off. Place on a serving platter and serve hot.

Sort by:Oldest

Comments (3)

patti43
14 years ago
Another slow cooker recipe!

SLOW COOKER SALISBURY STEAK

2 pounds ground beef
2 TBS dried onion
1/4 cup milk
1/2 cup flour
1 cup panko bread crumbs
6 ounces sliced mushrooms
1/4 cup butter
1/4 cup flour
2 cups beef stock

In a bowl, mix together the ground beef, the dried onion and milk. Form into 8 patties. Dredge each patty in the flour, then coat with bread crumbs. Stack in your slow cooker, alternating so they are not right on top of each other. Dump the raw mushrooms over the patties. In a sauce pan, melt the butter over medium heat. Add the flour and whisk for a few minutes until the mixture turns a light brown. Slowly add the beef broth 1/2 cup at a time, whisking well after each addition. Continue to cook over medium heat until thick. Pour over the mushrooms and patties. Cook on low 4 hours.

REAL food alert: check your beef stock for msg and autolyzed yeast extract.
ALLERGY alert: if you are allergic to dairy, gluten or wheat, skip making the roux with butter and flour, instead pour the beef stock into the pan and bring to a boil. Mix 3 TBS corn starch with 3 TBS cold water. Add to boiling stock and whisk until thick. Follow the recipe as directed. Also, substitute bread crumbs for a gluten-free bread crumb.
glenda_al
14 years ago
This is my South Alabama former MIL's recipe and I use to make this all the time., when I had family and actually cooked big time.

Grandma Smith's bbq sauce

1 garlic clove minced
1 small chopped onion
1/4 cup salad oil

Saute the above until onions are transparent

ADD
2 tsp sugar
1 tsp dry mustard
1 TBL prepared mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp tobasco sauce
1 Tbl worcestershire
3/4 cup ketchup
1/3 cup vinegar
1/2 lemon sliced

Bring to boil, reduce to simmer for at least 30 minutes

Baste with this the last 15 minutes of cooking.

Always swabbed with a vinegar water s&p combination to keep the meat good and moist on the grill, then ended up with the bbq sauce the last 15 minutes.

Ohhhh soooo good!
Remove the lemon and serve on the side with the meat
Related Discussions
I'll share my recipe, if you'll share yours, April 1, 2012
Q
Comments (8)
Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.
...See More
I'll share my recipe, if you'll share yours, April 24, 2012
Q
Comments (2)
I've got a can of cranberries that need to be used, and I'm going to make this recipe with it. I'll double the recipe, as it's a recipe for 2. Now beef needs to come on sale; I'm out of roasts. This is a slow-cooker recipe by a popular Canadian slow-cook author Cranberry Chipotle Pot Roast (Donna-Marie Pye) (Serves 2) 2 lb boneless beef cross rib, chuck or rump roast 1 clove garlic, minced 1/2 tsp dried thyme 2 tsp vegetable oil 1 small onion, cut into thin wedges 3/4 cup whole berry cranberry sauce 1 tsp finely chopped chipotle pepper in adobo sauce Sprinkle beef with garlic, thyme and salt and pepper. Brown roast all over inhot oil over medium-high heat. Transfer to a 3-4 quart slow cooker. Combine cranberries and chipotle pepper; pour over beef. Cook on Low 8-10 hours or on High 4-5 hours until beef is tender. Transfer beef and onion to a warmed platter, cover with foil and let rest 10 minutes. Skim fat from liquid. If sauce isn't thick enough to your liking, pour into a small saucepan and bring to a boil over medium-high heat. In a small bowl, combine 1 tbsp flour and 1 tbsp softened butter; whisk into sauce and cook, stirring until thickened.
...See More
I'll share my recipe, if you'll share yours, April 18, 2012
Q
Comments (4)
This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut. Coconut Poke Cake 1 (18.25 oz.) pkg. white cake mix 1 (14 oz.) can cream of coconut 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) pkg. flaked coconut, toasted 2 c. heavy whipping cream 1 tsp. vanilla 1 tsp. coconut extract 2 Tbsp. powdered sugar Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely. While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely. Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form. Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately. NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.
...See More
I'll share my recipe, if you'll share yours, April 16, 2012
Q
Comments (6)
I would replace the cilantro with parsley Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking) 3 Tbs. unsalted butter, softened 1 Tbs. minced peeled fresh ginger 1 Tbs. finely grated lemon zest 2 cloves garlic, minced 1-1/2 tsp. ground coriander 1-1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 2 Tbs. coarsely chopped fresh cilantro 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges 1 lemon, ends trimmed and cut into quarters Heat the oven to 425F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.
...See More
Jasdip
14 years ago
This is a recipe that ghoghunter posted on the cooking forum a while back. I've made it a few times and it's delicious!!

Broccoli-Cheese Soup (ghoghunter)

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (I used 1 cup milk and 1 cup half-and-half)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Saute onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half,then the chicken stock whisking all the time. Simmer for a few minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper.

The soup should be thickened by now. Pour in batches into blender and puree (or use an immersion blender).

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

I'll share my recipe, if you'll share yours, April 20, 2012

Comments (3)

patti43

glenda_al

Related Discussions

Jasdip

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US