Coconut-Crusted Chicken with Cashew-Curry Sauce

  • mf245001 Posted: 06/12/09
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    I love this recipe. I already bought the ingredients to make it again. Rather than making a full chicken breast, I cut the chicken into bitesize chunks. If you do it this way you'll probably need more of the "coating," but you can also keep the recipe the same - the coating will just be a little light.

  • MichelleS Posted: 08/23/09
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    Yuck. I did not like this the way that it was. I followed all the recipe ingredients and instructions. The part I did not like was the "chunks" in the sauce. I would puree the sauce after all the ingredients are combined. The chunky nuts and shallots made it an odd consistency. It also has a very stong curry flavor that I did not like. The chicken on its own was good though. Luckily I kept the sauce on the side.

  • JillyBurke Posted: 05/30/09
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    Very flavorful but very hard to prepare with so many steps. Definitely need help in the kitchen for this one.

  • julie64 Posted: 05/12/09
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    YUM! That's all I can really say - very flavorful and yummy. Used regular sweetened coconut as couldn't find the other. DId I say yum? Served with steamed rice and snow peas.

  • nycook7 Posted: 10/30/09
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    This reminds me of amazing dishes we had while in Hawaii. The cashews add a nice texture to the sauce and next time I'll try macadamias. The chicken was crispy and sweet - I used sweetened coconut. Restaurant quality!!!

  • partythesue Posted: 04/20/10
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    Wow, what a disappointment! I don't even see how this recipe can be saved. Flavor, texture and looks were all bad.

  • marlies77 Posted: 03/14/10
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    I agree with some who say that the nuts in the sauce cause the texture to be less than favorable. I added the chopped nuts to the breading instead the sauce. It was really good!

  • Jeanne15 Posted: 05/02/10
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    We loved this! It was better than a restaurant. The panko-coconut crust was delicious (make sure to make the extra effort to find unsweetened coconut) and the sauce was the perfect blend of sweet-spicy-sour-hot. The fresh cilantro capped it off. Will be putting this in my "best of" collection.

  • bcsid38 Posted: 07/09/09
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    I pounded the chicken breast out, so they would cook faster. This recipe once everything was ready was pretty easy. Delicious, I served it with jasmine rice done with 1/2 cup of the lite coconut milk and 1/2 a cup of water, side dish of stir fried baby bok choy with fresh lemon. MMMMM. Just the other night I got some fresh prawns and decided to try it with those. OMG, it was so good!!! The prawns pretty much cook in the pan, so I just popped them in the oven on low to keep them warm while I finished everything up. Great dinner, can't wait to make it again, and again.

  • SmallBites Posted: 12/27/09
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    After a day wine tasting my son was craving thai food and told me he liked coconut curry so I went the reliable CL site and you did not let me down! My husband declared that it was his favorite recipe ever and he does not just say that to be nice. Used sweetened coconut and regular coconut milk because in a hurry, and served with a side of jasmine rice and steamed snow peas. Great recipe, easy to make!

  • Saecca Posted: 07/06/09
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    Great dish with a very restaurant taste! I always wonder how that fish sauce doesn't make everything taste like cat food (smell it in the bottle, and you know what I mean), but it always ends up tasting great with all the ingredients. I used less chicken than suggested (6 tenderloins) and served the sauce with Chinese rice noodles (the white ones you soak for 20 min). Loved this recipe-- could see it as kebabs with the cashews as a dipping sauce. Also, couldn't find light coconut milk nor could I find light coconut-- wish I could have because it was a lot more calories and fat.

  • birdingmom Posted: 03/24/10
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    This dish is amazing! My kids (ages 13 and 14) call this recipe a "keeper". I added a little extra red curry sauce (about 1/4 tsp extra) to the sauce because I adore the taste of red curry. I used thick chicken breasts, so it took a bit longer than 8 minutes to cook - more like 12 to 15 minutes. I will certainly be making this again! I am thinking of trying it with shrimp, too.

  • Nippersinker Posted: 05/20/09
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    This was delicious! I ended up making a little extra sauce (some extra coconut milk, red curry paste and cornstarch) because it didn't seem like it would be enough. I served it over steamed brown rice and with some edamame. It was great left over, too.

  • valleyquail Posted: 06/11/09
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    Have made this one several times and followed the recipe exactly. Each time we seem to like it more! Chicken usually needs a bit more time in the oven. Have served with various sides including white rice and curried couscous.

  • KathrynH Posted: 06/08/09
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    Terrific and easy recipe! I made it for friends and it was a great hit. However, the chicken took longer to bake than the recipe called for but I had browned the crusted chicken and then put it in the frig to wait for guests to arrive, so it was cool going into oven.

  • ECJSRose Posted: 05/30/09
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    Absolutely amazing! I doubled up the curry sauce so that while my boyfriend enjoyed the chicken I could enjoy the flavors with tofu, as a vegetarian option. I can't wait to make this for my next dinner party!

  • AFoley Posted: 07/04/09
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    Delicious dinner. Made with Jasmine rice and snow peas (peas microwaved for 2 minutes in some soy sauce and pepper). Oven cooking time was almost 3x what the recipe called for, but that was because the chicken breasts were very thick. Doubled the recipe, if I do that again, I will make even more sauce.

  • cld111 Posted: 07/23/09
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    I love, love, love this recipe. I am thinking of making big batches of the sauce to put on everything. This is my favorite recipe from Cooking Light (and I had a lot of previous favorites). EXCELLENT!

  • dmbushong Posted: 04/25/12
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    We tried this the first time as the recipe was written and enjoyed it enough to make it again with a few tweaks. I wanted to use this as an appetizer so I used breast tenderloins and then cut them into bite sized pieces. I had to increase the cornstarch/pepper mixture a bit as well as using 2 egg whites and a bit more panko/coconut because of the increased surface area. I also cut out the oven time as such small pieces cooked quickly. Even though I enjoyed the sauce I thought it was a bit too lumpy-particularly the cashews, as they just seemed soggy. I made the sauce per the recipe but then used my hand blender to make a nice creamy sauce - almost humus like. It was a great hit at the bunko party last night.

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