 Coconut Curry Crusted ChickenThis mild and tropical tasting chicken is delicious hot or cold. It's also great for a dinner party. Yield: 4 servings
Ingredients1 fryer chicken, cut into quarters or 4 breasts2 Tablespoons vegetable oil 1/4 cup flour 1 teaspoon salt
MethodDrizzle the chicken with oil, coating all surfaces. In a bowl toss the chicken with the flour and salt. Arrange chicken, skin side up in a glass baking pan. Bake uncovered in 400 degree oven for 20 minutes or until it begins to turn golden.
IngredientsCoconut Curry Glaze1 onion, quartered 4 cloves garlic, peeled and trimmed 1 2-inch piece of ginger, peeled 1 cup water 2 Tablespoons vegetable oil 1 cup coconut milk 2 Tablespoons light brown sugar 1 Tablespoon curry powder, mild or hot
MethodCombine the onion, garlic, ginger and water in the blender and blend until pureed. Add the oil to a medium saucepan, heat and add puree, stirring constantly. Then simmer uncovered, stirring often, about 5 minutes or until thickened. Add the coconut milk, brown sugar and curry and continue cooking another 5 minutes or until thick and the consistency of creamy peanut butter. Spoon about half the mixture on top of chicken to make a thick coating. Bake 20 minutes. Spoon on remaining glaze and bake 20 minutes longer or until chicken is tender and has turned brown.
Serving SuggestionEstimated Prep Time: 20 minutes |
