Tuesday, June 21

Coconut Curry Chicken

Looking for something different for dinner tonight? Why not try the flavors of India. This wonderful Indian inspired dish blends the savory bite of curry with the sweet taste of coconut.

Serves 4 to 6
Full time: 1 - 1 1/2 hours

You will need:

2 lbs chicken thighs and legs, make sure you use skinless
1 small can coconut milk
2 cups shredded coconut
2 cups unseasoned panko
1 1/2 tbsp salt
1 1/2 tbsp ground black pepper
1 1/2 tbsp curry powder
1/2 tbsp ground paprika

Let us begin:

Preheat oven to 375

Start by mixing the spices together to create you seasoning mix

Set spice aside.

Next mix panko bread crumbs with coconut together and place on a plate for breading

Now, in a small bowl place the coconut milk, you are going to want to whisk it before using it. Coconut milk is very thick and has the tendency to separate, so whisk well and smooth out

To begin the breading process, line a cutting board with wax paper.

Wash and pat dry your chicken.

Dip chicken into coconut milk, it will be super thick, allow excess to drip off for a second. Now place them on the wax paper to allow some off the milk to pool off

Using half the spice mix dust chicken evenly. Remember to flip over and dust both sides

Now gently roll seasoned chicken in the panko mix. If you a curious why the seasoning is done separately, this is because we want to ensure the flavor will coat the chicken in every bite. Sometimes seasoning the breading will not coat evenly.

Next place chicken in a baking dish a sprinkle remaining spice mix over the top of chicken

Bake chicken for 45 minutes to an hour, cooking time will vary based on size of chicken pieces. To ensure you have reached proper cooking temperature, use a thermometer