Spicy Chicken With Coconut Lime Sauce

From a Tyson chicken cookbook. This recipe was a contest winner and was submitted by Melissa Gilbert of Frederick, MD. I haven't tried it yet.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  chicken thighs
• 4  chicken legs, drumsticks
• 3  tablespoons  peanut oil
• 1⁄2 cup green onion, sliced
• 1⁄2 cup salsa
• 1  tablespoon garlic, minced
• 2  dried  red hot peppers
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (13 1/2ounce) can coconut milk
• 1⁄2 cup fresh lime juice
• 3  cups rice, cooked
• 1  lime, sliced (optional)
• 1⁄2 cup coconut, grated

Directions

1. In a large, nonstick frypan, place oil over medium-high heat.
2. Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
3. To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
4. Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
5. Remove and discard the peppers.
6. To serve, place rice in serving platter and then top with chicken mixture.
7. Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.