Coconut Baked Chicken

Any dish that is made in coconut milk is so flavourful. Today’s chicken dish is just succulent, high in flavor and has all the right spices in it! Everything depends on the thick creamy sauce. If you are a fan of Thai food or a fan of our authentic Kerala stew, then you should try this out.

Coconut Baked Chicken recipe is adapted from @swahilifood , do check her page for the original recipe which is equally good, among her other amazing recipes. Here is my version, it is super easy and a winner all the way!! I hope you get to try it out, trust me you will love it!

Ingredients:

1 whole chicken (or Chicken thighs)

For Marinade
Salt 1 teaspoon
Pepper powder 1 to 2 teaspoon
Turmeric half tsp
Chillie powder 1/2 teaspoon

To make the sauce
Butter 1 teaspoon
Oil 1 tablespoon
Cardamom 3 to 4
Cinnamon stick 2
Cloves 3 to 4
Peppercorns 1 tsp
Bayleaf 1 to 2
Minced ginger 1 tsp
Minced garlic 1 tsp
Chillie flakes 1 teaspoon
Turmeric 1 tsp
Coriander 2 tsp
Garam masala half tsp
Chillie powder or paprika 1 tsp
Coconut Milk 1 can
Chopped Coriander leaves - a bunch

 

Method:
Butterfly the chicken. Marinate the chicken well with the spices. Make sure there is enough salt. Fry the chicken in a pan with butter and oil on both sides of the chicken till the skin turns brown. Then keep aside the chicken in a baking dish.

To make the Sauce:
Remove the excess oil from the pan, leaving a little. Add the cardamom, cinnamon sticks, cloves, peppercorns and bayleaf and saute it. Then add the turmeric, minced ginger & garlic, chillie flakes, coriander powder and garam masala and saute it for a minute. Gradually add the coconut milk. I didnt have to add the whole can, I used 3/4th of it. Just warm it up and add chopped coriander leaves. Everything lies in the sauce. Taste and see of you need to add more spice. Pour this over the chicken. Cover the dish with foil and bake it at 200 degrees C for 45 minutes. Then remove the foil and bake it for another 10 minutes and serve it with bread, Chappati or rice.

Notes:

If you are using Chicken thighs the baking time will be less.

Creamy Mushroom Stuffed Chicken

This recipe is an instant hit with my family. And because it is so popular on Pinterest and other blogs, I just had to try out this recipe. Chicken and mushrooms work incredibly well together and when you top it with cheese it just takes you to another level of goodness!  The chicken once cooked is juicy and tender and definitely a meal to impress your friends, family, your date or guests. You can serve it with mashed potatoes and bread or some salad or rice

I am just going to provide the link where I adapted the recipe from and share a couple of pictures to drool. It is pretty straightforward and easy to follow. I added mozzarella instead of parmesan and it worked great as well!

Please click here for the recipe.

Tips

• You can add spinach to the sauce. 
• To add heat to the recipe you can add chilly flakes.

All the above pictures are copyrighted Tickled by Inspirations

Baked Chicken Thighs with Potatoes and Spinach

I am finally back to my old routine after all the holidays in between and I was desperately seeking for a baked chicken recipe which is flavorful and easy to make for a busy weeknight. A friend of mine used to bake chicken thighs for our potluck dinners which were cooked to perfection and eventually it was wiped out clean by all of us. I and my family love chicken thighs because it’s the juiciest part!!! Thanks Meena for inspiring me to try this recipe!! And I took the liberty of improvising her recipe a bit.

This is a simple recipe made with easy-to-get recipes. And the juices that come out from this flavorful chicken in the pan after its baked is just heavenly!! Smelled like thanksgiving and christmas!!

 

 

 

 

 

Ingredients

 

Chicken thighs - 10 to 12 pieces

Crushed pepper - 2 tsp.

Salt - to your taste

Chillie flakes – 1 to 2 tsp. (depending on the heat you like)

Dried Herbs (I used parsley and basil) – Parsley 2 tsp. & Basil 1 tsp.  

Ginger Garlic paste – 1 heaped tsp.

A pinch of turmeric

Olive Oil

Garlic cloves - 5

Spinach – a handful

Potato wedges

Cooking or heavy cream – to your taste

Fresh Chopped parsley leaves

 

Method

Marinate chicken thighs overnight with crushed pepper, salt, chillie flakes, herbs, turmeric, olive oil and garlic pods.

Preheat oven at 170 degrees C.

In a pan fry the chicken thighs for 2 minutes on each side and keep it aside in a greased baking pan.

 

In the same pan fry the marinated garlic cloves and spinach leaves for a few minutes and add it to the chicken.

 

To this sprinkle potato wedges and cover it with foil and bake it for 45minutes and turn around the chicken pieces in between.

Then add cream to it depending on how creamy you like the sauce to be. Since I didn’t want too much cream I just added a little. And just mix and turn around the chicken thighs and bake for 5 more minutes.

Sprinkle fresh parsley leaves and serve it hot with your favorite salad and khubus. Enjoy making it!

Tips for you

You can use mushrooms instead of spinach.

Serve with mashed potatoes, brussel sprouts/ steamed broccoli or even pasta.

Instead of dried herbs, try using fresh herbs.

You can substitute heavy cream with milk.

Use baby potato instead of wedges.

Keep the skin on the chicken if you like it crisp.

Images are clicked by me