Coconut-Crusted Chicken with Cashew-Curry Sauce

Besides their abundant monounsaturated fat, cashews also contribute a pleasing crunch to the sauce. The chicken and curry sauce gain a flavor and texture lift with flaked coconut and light coconut milk.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 15.4g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 43.8g
  • Carbohydrate: 15.4g
  • Fiber: 1.1g
  • Cholesterol: 99mg
  • Iron: 2.4mg
  • Sodium: 772mg
  • Calcium: 34mg

Ingredients

  • Chicken:
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground red pepper
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup flaked unsweetened coconut
  • 1 large egg white, lightly beaten
  • 2 teaspoons canola oil
  • Sauce:
  • 3/4 cup light coconut milk
  • 2 teaspoons sugar
  • 1 teaspoon red curry paste
  • 1/2 teaspoon cornstarch
  • 1 teaspoon canola oil
  • 1/4 cup finely chopped shallots
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/3 cup chopped dry-roasted cashews
  • 1 tablespoon fresh lime juice
  • 2 teaspoons fish sauce
  • 4 lime wedges (optional)
  • 4 cilantro sprigs (optional)

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
  3. 3. Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.
  4. 4. To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.
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