Coconut Almond Chicken With Apricot Curry Sauce
I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.
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INGREDIENTS
Nutrition- 1cup almonds, finely chopped
- 1cup shredded coconut
- 1(6 ounce) can coconut milk
- salt and pepper
SAUCE
- 8ounces apricot preserves
- 1tablespoon extra virgin olive oil
- 1
- 2
- 2teaspoons curry
- 1⁄4teaspoon ginger
- 2tablespoons honey
- 1teaspoon soy sauce
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DIRECTIONS
- Preheat oven to 350.
- Combine chopped almonds and.
- coconut in shallow dish: set aside.
- Pour coconut milk in a shallow dish.
- Salt and pepper both sides of chicken breast fillets.
- Dip fillets into coconut milk and then the almond coconut mixture.
- Place onto lightly oiled baking sheet.
- Bake for 25 minutes, turning once.
- Sauce: In a medium saucepan, heat oil over medium heat.
- Saute scallion and garlic until golden.
- Add curry and ginger and cook for one minute.
- Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
- Poor sauce over chicken over Jasmine Rice.
- I've made this without the coconut milk before -- I.
- just dipped the chicken into 1 lightly beaten egg.
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