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Coconut Almond Chicken with Apricot Curry Sauce

5 star rating
 

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Submitted by: tiffanyvancil

 

Chicken breaded with coconuts and almonds, and served with a sweet suace of apricots and curry.
 

Ingredients

  • Chicken:
  • 6 chicken breast fillets
  • 1 cup almonds, finely chopped
  • 3/4 cup shredded coconut
  • 1 can coconut milk
  • Salt and pepper to taste
  • Sauce:
  • 8 ounces apricot preserves
  • 1 Tbsp extra virgin olive oil
  • 1 scallion, finely chopped
  • 2 minced garlic cloves
  • 1/2 tsp orange zest
  • 2 tsp curry
  • 1/4 tsp ginger
  • 2 Tbsp honey
  • 1 tsp soy sauce
  • Garnish:
  • Orange, thinly sliced
  • Shredded coconut

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Method

Preheat oven to 350. Combine chopped almonds and coconut in a shallow dish; set aside. Pour coconut milk in a shallow dish. Salt and pepper both sides of chicken breast fillets. Dip fillets into coconut milk and then the almond-coconut mixture. Place onto lightly oiled baking sheet. Bake for 20-25 minutes, turning once, until lightly browned. While chicken is baking, prepare sauce. In a medium saucepan, heat oil over medium heat. Saute scallion and garlic until golden. Add curry and ginger and cook for 1 minute. Add apricot preserves, orange zest, honey and soy sauce. Cover and simmer, stirring occasionally, for 10 minutes. When chicken is done, transfer to a serving platter. Drizzle sauce over chicken. Garnish with orange slices and coconut. Serve immediately.

 

Notes: The sweet and crunchy taste of this recipe makes it seem more like a dessert than a main dish!

 

Number of Servings: 6

 

Submitted by: tiffanyvancil ()

 

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