Best 3 Coconut Chicken Fry Recipes

Coconut chicken fry is a tantalizing dish that combines the flavors of coconut and chicken in a crispy, flavorful dish. This article will provide you with the best recipe to cook coconut chicken fry, ensuring a delicious and satisfying meal. With its unique blend of spices and the natural sweetness of coconut, this dish is sure to impress your family and friends. Whether you're looking for a quick weeknight dinner or a special dish for a gathering, this recipe will guide you through the steps of creating a perfect coconut chicken fry that will leave you wanting more.

Here are our top 3 tried and tested recipes!

COCONUT CHICKEN STIR FRY

Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

Melt butter in large frying pan over medium heat.
Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Thai Chicken Stir Fry With Coconut Milk and Cilantro image

This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper.

Provided by Abby Girl

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil, divided
1 medium onion, chopped
4 large garlic, chopped
1 lb chicken breast, cut into strips
3 cups broccoli florets
1 red pepper, bit size pieces
1/2 cup cilantro, chopped
2/3 cup coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
1 1/2 teaspoons ginger, fresh and finely grated
1 teaspoon hot chili paste
1 teaspoon sesame oil

Steps:

Prepare the vegetables and chicken.
Brown sauce: Combine the ingredients and set aside.
In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
Add the cilantro and coconut milk and cook until heated through and chicken is cooked.

Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 12.8, Cholesterol 72.6, Sodium 771.3, Carbohydrate 16.3, Fiber 2.4, Sugar 7.9, Protein 28.4

COCONUT CHICKEN FRY

Coconut Chicken Fry image

Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable or coconut oil
1 cinnamon stick
6 green cardamom pods, whole*
6 cloves, whole
1 onion, finely sliced
12 curry leaves*
3 to 4 whole green chiles
1 (1 1/2-inch) piece fresh ginger, cut into thin strips
6 cloves garlic, finely chopped
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
Kosher salt and freshly ground black pepper
2 teaspoons garam masala
Boiling water
6 1/2-ounces freshly grated coconut
1 to 1 1/2 teaspoons fresh lemon juice
Small handful chopped fresh cilantro, leaves and stems

Steps:

Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper.
Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
Just before serving, stir in the chopped cilantro.

Tips:

Choosing fresh ingredients is crucial for the best flavor. Look for plump, white coconut meat for the marinade.

Score the chicken before marinating. This helps the marinade penetrate deeper, resulting in more flavorful chicken.

Use a flavorful marinade. The marinade in this recipe is a blend of coconut milk, yogurt, ginger, garlic, and spices. Feel free to adjust the ingredients to suit your taste.

Let the chicken marinate for at least 30 minutes, or up to overnight. The longer the chicken marinates, the more flavorful it will be.

Cook the chicken over medium heat. This will help prevent the chicken from drying out.

Serve the chicken with your favorite sides. Some popular choices include rice, vegetables, or naan bread.

Conclusion:

Coconut chicken fry is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, with a crispy coating and a flavorful coconut taste. This recipe is sure to be a hit with your family and friends.