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Coconut Curry Chicken

Coconut Curry Chicken

Main Ingredients:

Skinless chicken thighs: 6
Flour for dusting
Minced garlic: 2 tsp
Minced ginger: 2 tsp
Curry powder: 1 tsp
Black pepper: 1/2 tsp
Anaheim chiles: 2, minced
Low-fat chicken broth: 2-3 cups
Coconut milk: 1 can
Roasted cashews: 1 cup


1. Dredge chicken pieces in flour and lay them out in a canola-sprayed baking dish so the pieces fit somewhat snugly.

2. Sprinkle with garlic, ginger, curry, and pepper.

3. Dice the chiles and sprinkle them over the top.

4. Pour chicken broth along the edges of the pan till it comes about 1/2 or 3/4 to the top of the chicken.

5. Bake uncovered at 350 degree F for about half an hour, then turn heat down to 300 F and check the level of liquid in the pan.

6. Add more broth if necessary to keep the liquid about halfway up the chicken.

7. About 20 minutes before serving, pour a can of (stirred) coconut milk over the top of the chicken and tilt the pan back and forth to mix.

8. Sprinkle the top with chopped cashews and return to oven.

9. Serve over rice or pasta.

Published on April 29, 2010
Herbs & Spices in this Recipe:

Curry Powder
Curry Powder

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Chicken and Pasta with Orange Sauce
Chicken and Eggplant Stew Recipe
Chicken and Eggplant Stew
Chicken with Carrot and Dried Plum Stew Recipe
Chicken with Carrot and Dried Plum Stew

Prep Time
10 min
Cook Time
50 min
Ready in
1 hour
3 Ratings
Average rating: 4.67

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