Coconut and banana spicy chicken. Chicken and Coconut in Banana Leaves. Whisk together soy sauce, barbeque sauce, ginger, and coconut. Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag.
In this video Thom makes Panang Gai or Spicy Conconut Curry Chicken. This is a great tasting dish with a light curry taste with a bit of spice. Home » Recipes » Chicken Recipes » Spicy Chicken in Coconut Milk (Ginataang Manok). You can have Coconut and banana spicy chicken using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Coconut and banana spicy chicken
- Prepare 4 of chicken breasts.
- Prepare 1 of red pepper.
- You need 1-2 of small bananas.
- Prepare 150 ml of coconut milk.
- You need of Red onion.
- Prepare to taste of Fresh chilli.
- Prepare of Cajun seasoning.
- It's to taste of Salt.
- Prepare of Freshly grated coconut - optional.
- Prepare of Wedge of lime to serve.
- Prepare of Olive oil.
- It's of Long grain rice to serve.
Use any chili pepper that you prefer: the spicier, the better. You can also use cracked red chili or even cayenne pepper powder. As for the coconut cream, I prefer using it instead of coconut milk for this recipe. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same.
Coconut and banana spicy chicken step by step
- Wash, slice chicken thinly, put in a bowl. Add coconut milk, Cajun seasoning, mix and leave for 1-2 hours.
- Prep the grated coconut, slice onion, pepper, chilli and bananas.
- Fry chilli gently in oil for a min or so. Add onions and peppers, cook for 2-3 mins. Add half the sliced banana.
- After a couple of mins, add the chicken, cook on medium heat for about 10 mins or until chicken is cooked through. Add a little more coconut milk if it's too dry. Add some salt to taste. Add the end of cooking time add the rest of the banana.
- Serve on a bed of rice with fresh lime :).
Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. These crunchy, baked coconut chicken fingers are are dipped in spicy, sweet banana ketchup, a traditional Filipino condiment. Banana ketchup is a classic Filipino condiment made from puréed bananas, spices and vinegar. It's sweet and sour flavor is unique thanks to the addition of allspice.