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Curried Coconut Chicken for Two

 Curried Coconut Chicken for Two
Looking for a new way to fix chicken breasts? This five-ingredient recipe is a nice change of pace. It’s sweet, savory and a little exotic. Serve it over rice or couscous.
2 ServingsPrep: 10 min. Bake: 30 min.


  • 4 teaspoons butter, melted
  • 1/2 cup flaked coconut
  • 1 teaspoon curry powder
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon salt
  • 1/2 cup apricot preserves, warmed


  • Place butter in a shallow bowl. In another shallow bowl, combine the
  • coconut and curry powder. Dip chicken in butter, then coat with
  • coconut mixture.
  • Place in a greased 11-in. x 7-in. baking dish; sprinkle with salt.
  • Bake, uncovered, at 350° for 30-35 minutes or until a meat
  • thermometer reads 170°. Serve with preserves. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with 1/4 cup preserves equals 563 calories, 20 g fat (13 g saturated fat), 114 mg cholesterol, 377 mg sodium, 63 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Curried Coconut Chicken for Two (continued)

Wine (continued)