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    You are in: Home / Recipes / Baked Coconut Curry Chicken Recipe
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    Baked Coconut Curry Chicken

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Aimchick's Note:

    This is a great fall/winter recipe. I don’t use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours.
    2. 2
      Preheat oven to 425°.
    3. 3
      In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese.
    4. 4
      Dredge coated chicken strips in breadcrumb mixture, coating completely.
    5. 5
      Lay chicken strips in an oven safe dish that has been sprayed with non stick spray.
    6. 6
      Bake for 20 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Baked Coconut Curry Chicken

    Serving Size: 1 (348 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 424.0
     
    Calories from Fat 68
    16%
    Total Fat 7.6 g
    11%
    Saturated Fat 3.6 g
    18%
    Cholesterol 138.5 mg
    46%
    Sodium 368.7 mg
    15%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 10.7 g
    43%
    Protein 61.8 g
    123%

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