Coconut-Crusted Chicken with Cashew-Curry Sauce
by sgmensing
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.
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INGREDIENTS
- 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)
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (204g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 420 | ||
| Calories from Fat: 183 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.4g | 27 % | |
| Saturated Fat 9.9g | 49 % | |
| Monounsaturated Fat 6.1g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 564.9mg | 19 % | |
| Potassium 409.2mg | 11 % | |
| Total Carbohydrate 54.3g | 16 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 49.6g | ||
| Protein 10.3g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 420
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