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Coconut Curry Chicken

Christina Schmidhofer
Total time 30 mins
Yield Makes 4 servings
When she needs a quick dinner, Lois Frazee makes this easy and delicious entrée. You can vary the sweetness with the type of coconut you choose. It's excellent served with Major Grey chutney.


  • 4 boned, skinned chicken breast halves (1 1/3 lb. total)
  • 3 tablespoons butter, melted
  • 1 cup sweetened or unsweetened shredded dried coconut
  • 2 teaspoons curry powder
  • Salt

Nutrition Information

  • calories 333
  • caloriesfromfat 46 %
  • protein 36 g
  • fat 17 g
  • satfat 11 g
  • carbohydrate 9.4 g
  • fiber 1.6 g
  • sodium 234 mg
  • cholesterol 111 mg

How to Make It

  1. Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.

  2. Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.