Coconut Almond Chicken With Apricot Curry Sauce

READY IN: 40mins
Recipe by Robyn

I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.

Top Review by Laura123

I enjoyed the coconut coating on the chicken..I was surprised at how much coconut flavor came through and was very glad it did. I used the coconut milk to dredge as called for and finely chopped the almonds. I used slivered almonds and it worked great. The sauce was very flavorful and was a great compliment to the crispy chicken. I cooked my chicken for 35 minutes, didn't bother to turn them, and it was nicely juicy. Served this over rice.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Combine chopped almonds and.
  3. coconut in shallow dish: set aside.
  4. Pour coconut milk in a shallow dish.
  5. Salt and pepper both sides of chicken breast fillets.
  6. Dip fillets into coconut milk and then the almond coconut mixture.
  7. Place onto lightly oiled baking sheet.
  8. Bake for 25 minutes, turning once.
  9. Sauce: In a medium saucepan, heat oil over medium heat.
  10. Saute scallion and garlic until golden.
  11. Add curry and ginger and cook for one minute.
  12. Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
  13. Poor sauce over chicken over Jasmine Rice.
  14. I've made this without the coconut milk before -- I.
  15. just dipped the chicken into 1 lightly beaten egg.

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