- 3 tablespoons butter, melted
- 1 cup flaked coconut
- 2 teaspoons curry powder
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1 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 13-in. x 9-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: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Curried Coconut Chicken
"My husband loved the taste of this, but I wasn't as thrilled. I didn't like the appearance of the dish because the chicken was white and looked like macaroons. I agree that the chicken should be sliced thin. I purchased raw chicken that was cut into nuggets and they were too thick and not tender. I also agree that salt and pepper should be added to the coconut/curry mixture instead of being just sprinkled on top."
"Holy crow This was absolutely amazing! I wasn't entirely sure we were going to like this meal, sometimes I'm a bit hot and cold with curry powder, but we were literally fighting over the chicken that was left over! I thought something so simple couldn't possibly be very good- but I was wrong!Someone else commented that they usually change the recipe to suit their tastes but didn't this time; I agree completely! The only thing I did different was slice my chicken into tenders and add salt and pepper to the coconut/curry powder mixture. If you like coconut or curry, try this. If you like simple dinners, try this. If you think you're not going to like this, try it anyway. You won't be sorry!"
"My oldest son is allergic to wheat and egg, so I am always trying to find new tasty recipes that do not require substitutions. My younger son often does not like them, but he really liked this dish, almost as much as my husband and I! I recently made a dish with turmeric and only my husband liked it, so I used a Red Curry Powder that listed it lower on the ingredient list. It was also very easy to make which is essential for my busy schedule. This dish will probably be one of our new family favorites!"
"My husband likes curry, eldest son likes coconut, and I like ethnic cuisines; so, BONUS finding this perfect meal-match. It seemed too simple a recipe for a promising delicious dinner. I made it exactly as directed; however, I let it cook longer for browning. This allowed me time to go buy apricot preserves. Thank you for sharing this most excellent recipe. My four children, husband, and guests all voted this as "very delicious and must make again" which resulted becoming a "forever family favorite." Thanks from all eight of us who ate all of it!!!"
"I forgot to rate this recipe so here it is."
"When I find a recipe I think I would like to try I usually will make some sort of changes as I go. This recipe is probably the only one I have just gone directly by the recipe as written. It turned out wonderful. I have made it many times and it is always a big hit. No need to change anything and so simple to make."
"I used chicken tenderloins instead of full breasts, and I left out the apricot preserves. So good: sweet with just the right amount of kick. Just the amount of curry I like."
"I liked this. I didn't use the apricot preserves, but I think they would have livened it up a bit. Very simple to make, but not too much bang for it."
"Definitely a winning recipe if you love curry powder as much as I do. I made it tonight and it is truly delicious. The only thing I'd do differently next time is to brine the chicken breasts first instead of seasoning them with salt. Yummy!!!"