Fast, Delicious Coconut Curry Chicken

Found this recipe in a magazine that I never subscribed to but somehow landed in my mailbox, and made it last night to family raves.

It was really, really fast, really easy and really good! I’m only sorry I didn’t take a pic to show you, but shredded coconut is pretty enough!

3 Tbsp. butter, melted
1 c flaked coconut, unsweetened if you can get it, but sweetened will do
2 tsp. curry powder (I used more because we like curry)
4 boneless chicken breast halves (6 oz, approx)
1/4 tsp salt
1 cup apricot preserves, warmed (optional)

Place butter in a shallow bowl. In another shallow bowl, combine coconut and curry powder. Dip chicken in butter, then coat w/coconut mixture.

Place in a greased 13 x 9 baking dish, sprinkle with salt. Bake, uncovered, at 350 for 30-35 minutes (170 degrees).

Serve with warm preserves if desired. We thought it was tasty enough without.

Made that with some brown rice and a salad filled with fresh tomatoes and cucumbers from the vines. Yums.

About Elizabeth Scalia
  • http://www.seasonsofgrace.net Kathy Schiffer

    Y’know, that sounds just good enough to try here at the Schiffer Castle!

  • kelleyb

    Ok, Elizabeth, I have tried every recipe you have offered over the years. My DD now makes The Anchoress Mac and Cheese to raves. Her little one asks for ancor cheese. We absolutely love your Italian Irish soda bread. (It is better than my Irish mom’s.) You are a culinary hit here. I usually test a recipe before I use for company. BUT I am against a wall here. Folks will arrive tomorrow looking for something great to eat. I have all the fix’ns for coconut curry chicken. If you say this is great….I will do it for company. Thank you, I was staring in panic at the mirror. I knew it was a ‘keeper’ when I read apricot preserves. I just made pints of the stuff. Woo Hoo.
    thank you Lord.
    Oh, and thank you Anchoress!! Love ya!

  • Kurt

    Hmmm, I’ve got a bag of coconut I’ve been wondering what to do with, and I’ve got some chicken breast halves in the freezer. I might have to try it!

  • Teresa

    I guess I’ll be the contrarian here. It doesn’t sound good probably because I don’t like coconut. That doesn’t mean that I don’t appreciate your recipes, I really do.

  • dry valleys

    I too have been enjoying the summer’s tomatoes. They are growing them in England now, and not just in the south, but also in my own region which you’d have thought was too cold for that kind of thing.

    A restaurant in my native city serves a coconut rice which I make sure to eat whenever I have a delivery from there. I don’t make the recipe myself, but that could be worth looking into if you’re in the kitchen, actually cooking the rice itself with coconut. You’d be surprised how many dishes, sweet or savoury, can have coconut milk added to them to change/improve their flavour. I suppose in some regions they make use of whatever is available and in season.

    At this place they serve mainly vegetarian meals, and even though I’m not a vegetarian I don’t take the meat option there as there is simply no need. I did a brinjal curry (aubergine- or, I think, eggplant to you?) in the week and that was good.

  • archangel

    Is that 170 degrees accurate? Seems low. Just curious.

    [That's what it says. Never use a meat thermometer, myself, so I just put it out there, b/c it's what the recipe said! -admin]

  • archangel

    Ahhh… that’s the meat temp; not the oven. Re-read and saw the 350 for the oven. That makes more sense. Thanks.

  • pete

    it was too sweet, but i was glad to try it!!

    [yeah, I think I warned in the recipe (perhaps not strongly enough) that it was sweet -- that's why we didn't use the apricot -admin]


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