See more
Christina Schmidhofer Photo by: Christina Schmidhofer

Coconut Curry Chicken

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.

Sunset FEBRUARY 2005

  • Yield: Makes 4 servings
  • Total: 30 Minutes


  • 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


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.

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

Go to Full Version of

Coconut Curry Chicken Recipe