Coconut Almond Chicken With Apricot Curry Sauce

Total Time
40mins
Prep 15 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

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.

Laura123 March 12, 2012

This was a pretty good dish. As usual, my wife was nervous when she walked in the kitchen and saw the apricot sauce and the coconut/almond "breading" on the chicken. She told me after we started eating that she was really surprised how good the taste was. I recommend this dish to anyone that eats chicken. I am sure that you'll love it.

Brad 007 October 01, 2007

People have got to try this recipe! It was like we were eating at a fancy restaurant. I loved everything about this. The only changes I made was to use light coconut milk and 1/2 tsp of ginger (I just really like ginger). Thanks Rockin Robyn for a definite keeper. I need to have people over for this meal so I can show off! Oh, and this makes a nice 6 servings... not just 4. I have lots of leftovers!!

StrikingEyes00 June 26, 2007

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