Baked Curry Chicken
From irinamosk 16 years ago
- 60 minutes to make
- Serves 5
Coconut and curry are the highlights of this recipe. Serve with a mixed green salad for added color and texture.
Ingredients
- 1/4 cup flour shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 2-1/2 lb. chicken pieces (white and dark meat) shopping list
- 2 Tbsp. butter or margarine, divided shopping list
- 1 cup coarsely chopped apples shopping list
- 1/2 cup chopped onions shopping list
- 3/4 cup BAKER'S angel flake coconut, divided shopping list
- 1 clove garlic, minced shopping list
- 2 tsp. curry powder shopping list
- 1 Tbsp. flour shopping list
- 1-1/2 cups chicken broth shopping list
- 3 cups hot cooked rice shopping list
How to make it
- PREHEAT oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
- MEANWHILE, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
- POUR sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.
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" It was excellent "