Coconut Curry Chicken

Christina Schmidhofer

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.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 46%
  • Protein: 36g
  • Fat: 17g
  • Saturated fat: 11g
  • Carbohydrate: 9.4g
  • Fiber: 1.6g
  • Sodium: 234mg
  • Cholesterol: 111mg

Ingredients

  • 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

Preparation

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