Curried Coconut Chicken Recipe
Curried Coconut Chicken Recipe photo by Taste of Home

Curried Coconut Chicken Recipe

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4.5 13 12
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Looking for a new way to fix chicken breasts? This no-fuss recipe is a nice change of pace. It’s sweet, savory and a little exotic. Serve it over rice or couscous.—Becky Walch, Manteca, California
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 chicken breast half with 1/4 cup preserves equals 571 calories, 21 g fat (14 g saturated fat), 117 mg cholesterol, 383 mg sodium, 63 g carbohydrate, 2 g fiber, 36 g protein.


  1. 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.
  2. 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.
Originally published as Curried Coconut Chicken in Taste of Home August/September 2011, p67

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 7, 2014

"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."

Reviewed Oct. 30, 2014

"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!"

Reviewed Mar. 6, 2014

"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!"

Reviewed Aug. 1, 2013

"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!!!"

Reviewed Feb. 25, 2013

"so yummy!"

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