I have never cooked with coconut cause i am not a real fan but I gave this a shot, wanted unsweetened but store was out, glad they were it was a very good coating, the picture makes it look crispy but its not really but still very good, I made with oven roasted butter nut squash and a box of lemon saffron Israeli couscous and they were all perfect together. My husband is not usually a fan of eating leftovers and I even offered to order a pizza or reheat and he chose reheat (used toaster oven for the chicken) and we both enjoyed again
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
More From Sunset
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. 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.
Coconut Curry Chicken Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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