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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
Strips of chicken are marinated in coconut milk, then lightly coated with a curry and garlic spiced flour and pan fried until golden and crisp. This is very close to what we ate in Fiji.
1 person made this
- 900g mini chicken fillets or skinless chicken breasts sliced into strips
- 1 (400ml) tin coconut milk
- 185g uncooked long grain white rice
- 475ml water
- 200g plain flour
- 1 1/2 tablespoons curry powder
- 1 tablespoon garlic salt
- 180ml vegetable oil
- 2 limes
- 10 large flour tortillas
- 50g grated coconut
- 50g chopped spring onions
MethodPrep:20min ›Cook:30min ›Extra time:1hr marinating › Ready in:1hr50min
- Place the chicken and coconut milk in a bowl; marinate in the fridge for 1 hour.
- In a pot, bring the rice and water to the boil. Cover, reduce heat to low and simmer for 20 minutes.
- In a small bowl, mix the flour, curry powder and garlic salt. Drain the chicken and discard marinade. Dredge chicken in the flour mixture to coat.
- Heat the oil in a pan over medium heat; fry the coated chicken strips 5 minutes per side, or until golden and cooked through. Squeeze lime juice over chicken.
- On each tortilla, place equal amounts of rice, chicken, coconut and spring onions. Roll into a wrap and serve.
Reviews & ratingsAverage global rating:(39)
Reviews in English (34)
by Bonnie Z
Awesome! I deep fried the chicken (less greasy than pan frying)and added 1/2 cup ground coconut and 1/4 cup ground almonds in the breading mixture. I added some shopped water chestnuts and also used the "Spicy Pineapple Sauce" from this site...the two together can't be beat! My kids (5 & 9) even raved and ate every last morsel.-16 Jun 2006
These were awesome! I added curry, cumin, garlic and chicken stock to the rice (jasmine rice) which enhanced the flavors of the chicken. The sweetness of the coconut mixed with the other flavors was so delicious!! I also served this with a Thai ginger soup that used the coconut milk instead of throwing it away.-07 Jan 2006
by Linda T
This was very yummy. I changed it around a bit, but stuck to the spirit of the recipe. I used light coconut milk to marinate because that is what was in the cupboard. I also had some cooked brown rice so I used that instead of the white. I dredged the chicken in the flour mixture but only used about 1T of oil to saute things in. I just couldn't bring myself to use the full amount. I cut back on the amount of rice in each wrap and added in some sauted cabbage. I also toasted the coconut under the broiler before I added it to the wraps. I agree this needs some sort of a sauce so I think next time I make this I may make a yogurt/sour cream sauce with sme curry and garlic or something along those lines. This was a nice change of pace for my work lunches and it froze well. Thanks.-22 Jun 2005
For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature.
Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals).
Close grill hood grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes.
Cooking On A Budget
This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.
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Polynesian Chicken and Rice
This is a fairly economical meal. If you can purchase a fresh pineapple on sale do so. You can use part of it to make this dish and the rest to make a caramelized pineapple dessert.
Getting the boneless chicken on sale is another way to make this dish a cooking on a budget meal.
I have most of the ingredients already so this dinner is very inexpensive on my weekly budget for evening meals. The dinner will get served over rice.
This recipe should feed 4-5 people.
Baked Hawaiian Chicken with Pineapple
This gluten-free Baked Hawaiian Chicken with Pineapple recipe takes minutes to prepare with delicious flavours throughout. The chicken is tender with crispy skin smothered in the most delicious Hawaiian pineapple sauce.
Hawaiian chicken with pineapple — the details,
I love this chicken recipe because it is so simple to prepare. First, you brown the chicken and place the chicken pieces in a baking dish. Using the same pan you browned the chicken in, add onions, bell pepper, garlic and ginger. Stir-fry for 1 minute over medium heat.
For the sauce, combine maple syrup, tamari sauce and tapioca starch until smooth. Add sauce and pineapples to the wok with the vegetables and briefly cook until the sauce starts to thicken. Pour the pineapple sauce over the chicken and bake until the chicken is tender. Nothing to it…right? Bringing some tropical flavours to everyday cooking is always a bit hit at our home. However, this stunning chicken dish is impressive enough for when the company is coming!
Pineapple is surprisingly tasty in savoury dishes such as this baked chicken dinner. The tropical fruit gives this Hawaiian dish a zesty fresh flavour rather than sweet, setting this chicken recipe apart from most. This chicken with pineapple dish goes beautifully with our saffron rice with mint and caramelized onions
If you have any fresh pineapple left over from this recipe, try one of our gluten-free pineapple dessert recipes!
- 2 to 3 white-fleshed fillets of fish (halibut, snapper, cod, tilapia)
- 2 to 3 tablespoons vegetable oil
- Garnish: coriander (or basil fresh)
- Garnish: lime wedges
- For the Marinade:
- 6 tablespoons coconut milk
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon chile (dried, crushed)
- 1/4 teaspoon coriander (ground)
- For the Topping:
- 1/2 cup coconut (dry shredded, unsweetened)
- 1 fresh red chile (minced, or 1/2 teaspoon dried crushed chile adjust to taste or omit for milder fish)
- 1 garlic clove (minced)
- 1 spring green onion (chopped fine)
- 1 teaspoon galangal (or ginger, grated)
- 1 teaspoon lime zest (grated)
- 1/4 teaspoon sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Mini Creamy Chicken Stroganoff Pot Pies
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven!
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! This recipe came about because of participating in our monthly 30 day Recipe Challenge with a group of other bloggers. The challenge for this month was chicken!
Well, many of you know I'm a huge fan of chicken. It is so versatile and can be used for dinners, lunches, sandwiches, at any time of the year. So I decided I would make some mini Chicken Stroganoff Pot Pies using my all time favorite Stroganoff recipe.
It's a great recipe which you can make and serve as it is, or you can make up the stroganoff for this pie recipe, or indeed, if you have leftover stroganoff and don't want to serve the same dinner the following day, how about making up some lovely Mini Chicken Stroganoff Pot Pies using the filling.
You can serve these piping hot from the oven, or allow to cool a little, perhaps serve as a brunch or dinner along with a side salad or in the colder weather, some creamy mashed potatoes, and oven roasted vegetables.
The recipe is really convenient if you also wanted to make ahead and freeze just before baking. Simply defrost to room temperature and pop in the oven when you're ready to serve.
So please enjoy the recipe and it's most wonderful one crust flaky pie crust. I do use my own easy pie crust recipe for this mini chicken stroganoff pot pie. It's easy and quick enough to make and once you have made it, I am sure you won't use any other recipe again! So please enjoy our lovely Mini Chicken Stroganoff Pot Pies!
If you wanted to make a deep dish chicken pot pie, then simply use a deep ovenproof pie dish instead of ramekins. The cook time will be a little longer, approximately 40 - 50 minutes depending on your oven. just keep an eye on the pastry so it doesn't burn before the filling is heated right through. If you see the pastry starting to get too brown, just pop some foil over the top and it will be fine.
At the end of our recipe, we have a list of all the other wonderful Chicken recipes from bloggers who took part in the 30 Day Recipe Challenge so make sure you check them out too. They're all great recipes so don't miss out!
A Few Tips
The drink should not be smooth. The shredded watermelon and coconut along with the crushed pineapple create a wonderful contrast in texture best enjoyed with a spoon.
After slicing the watermelon in half, it shreds easily with the help of a fork. You can also cut the watermelon into slices and grate them against the large holes of a grater into the bowl. I use a coconut grater to shred the fresh coconut (and melons like in this Melon sa Malamig- Filipino Cantaloupe Drink), but the large holes of a grater can be used for this too.
Some recipes use heavy cream or evaporated milk in place of the coconut milk.
Adjust the amount of sugar to taste. Around three tablespoons (40 grams) is usually perfect for me, but it may vary based on the ripeness/sweetness of the watermelon.
Serve the Otai cold, especially with crushed ice. If placing in the refrigerator for later, stir well before drinking to blend everything together again.
Instant Pot Hawaiian Chicken
This recipe for Instant Pot Hawaiian Chicken is light and tangy and can be served over rice or on sweet Hawaiian rolls. The fact that it takes 3 minutes of prep time to get started makes it a perfect recipe for a busy weeknight.
You can easily use the keep warm setting to keep the chicken warm in the Instant Pot until your family is ready to eat. You can even serve your family in shifts if needed. Just keep the buns handy and each person can serve themselves when they get home from work/school/activities.
If you prefer to serve this chicken and sauce over rice then you can easily make pot-in-pot rice. If you want to know how to do that you can see the video/article here.
More recipes you’ll love…
What Pressure Cooker Did You Use?
To make Instant Pot Hawaiian Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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CANTONESE SHORT RIBS - Short ribs in the Chinese bbq style!
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- INDONESIAN BEEF RENDANG (RENDANG DAGING) -Spicy Short Ribs Of Beef Stew With Coconut
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Polynesian coconut chicken and rice wraps recipe - Recipes
When it is too hot to cook inside, keep the house cool by preparing your entire meal on the grill. Serve with a leafy green salad for a delicious summer supper.
What You&rsquoll Need:
|1-1/2 lb||trimmed, 1-inch (5 cm) thick, top sirloin steaks, about 2||750 g|
|1/4 cup||honey mustard||50 mL|
|3||cloves garlic, minced||3|
|1 tbsp||dried oregano||15 mL|
|1 tsp||each paprika, salt and pepper||5 mL|
|4 tsp||hot pepper sauce (to taste)||20 mL|
|3 tbsp||canola oil (divided)||45 mL|
|1 cup||each chopped onion, green pepper and celery||250 mL|
|1 cup||Tex Farm long grain white rice |
or Tex Farm long grain brown rice
|1-1/2 cups||each chicken broth and seeded, diced tomato||375 mL|
|1/2 cup||white wine||125 mL|
|1/2 cup||chopped green onion||125 mL|
|2 tbsp||finely chopped green olives (optional)||30 mL|
Steak: Place steak on a plate. In a small bowl, blend honey mustard with garlic, oregano, paprika, salt and pepper. Divide mustard mixture in half. Stir the hot pepper sauce and 1 tbsp (15 mL) of the oil into one portion rub evenly over the steak. Reserve steak at room temperature for 15 minutes.
Turn one burner on the grill to medium-high, one to medium setting*. Place a foil lasagna pan over the medium burner. Add remaining oil, onion, green pepper and celery to the foil pan. Cook, stirring often, for about 5 minutes. Add rice and remaining mustard mixture stir to coat each grain of rice.
Stir in chicken broth, tomato, white wine and bay leaves. Cover pan with a baking sheet (to act as a lid). Close BBQ lid and cook for 20 minutes, stirring occasionally. Remove pan from the grill and let rest for 5 minutes. Stir in the green onion and olives (if using). Discard bay leaves. Fluff rice with a fork and season with additional hot sauce to taste.
Meanwhile, grill steak over the medium-high burner for 6 to 8 minutes per side or until cooked to preferred doneness. Rest for 5 minutes. Slice steak thinly across the grain. Arrange the steak decoratively over the rice. Serve with lemon wedges.
*Note: If your barbecue cannot accommodate grilling both the rice and steak at the same time, prepare the rice first and let it rest while the steak cooks.
Tip:Prepare the rice indoors by proceeding as directed in a large skillet set over medium heat instead of the foil lasagna pan. Use a heavy skillet or grill pan to cook the steak over medium-high heat.