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
favorite of 10 people 6 people want to try
|4 (6-ounce) skinless; boneless chicken breast halves|
|1/4 teaspoonground red pepper|
|3/4 cuppanko; (Japanese breadcrumbs)|
|1/2 cupflaked unsweetened coconut|
|1 largeegg white; lightly beaten|
|2 teaspoonscanola oil|
|3/4 cuplight coconut milk|
|1 teaspoonred curry paste|
|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.
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