Coconut-Crusted Chicken with Cashew-Curry Sauce

Ready in 45 minutes

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.

Top-ranked recipe named "Coconut-Crusted Chicken with Cashew-Curry Sauce"


Ingredients

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Chicken:
4 (6-ounce) skinless; boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon ground red pepper
3/4 cup panko; (Japanese breadcrumbs)
1/2 cup flaked unsweetened coconut
1 large egg white; lightly beaten
2 teaspoons canola oil
Sauce:
3/4 cup light coconut milk
2 teaspoons sugar
1 teaspoon red curry paste
1/2 teaspoon cornstarch
1 teaspoon canola oil
1/4 cup finely chopped shallots
1 tablespoon minced peeled fresh ginger
2 garlic cloves; minced
1/3 cup chopped dry-roasted cashews
1 tablespoon fresh lime juice
2 teaspoons fish sauce
4 lime wedges; (optional)
4 cilantro sprigs; (optional)

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 420 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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