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Coconut-Crusted Chicken with Cashew-Curry Sauce

Besides their abundant monounsaturated fat, cashews also contribute a pleasing crunch to the sauce. The chicken and sauce gain a flavor and texture lift with flaked coconut and light coconut milk.

Yield: 4 Servings Ready in 45 minutes

Cuisine: AsianMain Ingredient: Chicken

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Ingredients

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Original recipe makes 4 Servings

Chicken:

4 (6-ounce) skinless; boneless chicken breast halves

1/2 teaspoonsalt

2 tablespoonscornstarch

1/4 teaspoonground red pepper

3/4 cuppanko; (Japanese breadcrumbs)

1/2 cupflaked unsweetened coconut

1 largeegg white; lightly beaten

2 teaspoonscanola oil

Sauce:

3/4 cuplight coconut milk

2 teaspoonssugar

1 teaspoonred curry paste

1/2 teaspooncornstarch

1 teaspooncanola oil

1/4 cupfinely chopped shallots

1 tablespoonminced peeled fresh ginger

2 garlic cloves; minced

1/3 cupchopped dry-roasted cashews

1 tablespoonfresh lime juice

2 teaspoonsfish sauce

4 lime wedges; (optional)

4 cilantro sprigs; (optional)

Coconut-Crusted Chicken with Cashew-Curry Sauce Preparation

1. Preheat oven to 400?.

2. To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.

3. Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400? for 8 minutes or until done.

4. To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.