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Category: Main courses

Coconut Curried Chicken

Coconut Curried Chicken
Gary Friedman / Los Angeles Times

Sometimes one extra step can make a difference in a dish. That's the case with this curried chicken. The little detail is in the toasted coconut garnish. A garnish can add more than flavor; it can add visual appeal. Think ... Read more

Total time: 30 minutes | Serves 2
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 4 boneless chicken thighs (about 3/4 pound)
  • 1/4 cup shredded coconut
  • 1 tablespoon oil
  • 2 serrano chiles, diced
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 cup coconut milk
  • 2 tablespoons lime juice

Step 1Heat the oven to 350 degrees.

Step 2Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mixture onto the chicken and let stand 5 minutes.

Step 3Meanwhile, spread the coconut on a baking sheet and toast until golden brown, stirring once, 5 minutes. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.

Step 4Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until evenly browned, about 3 minutes a side. Transfer the chicken to a baking dish and bake until the chicken is cooked through, about 6 to 8 minutes.

Step 5While the chicken is in the oven, add the chiles, onion and garlic to the skillet. Cook, stirring constantly, until the onion and chiles have softened, about 4 minutes. Add the coconut milk and lime juice and cook until reduced by about 1/4, about 4 minutes.

Step 6Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 minutes. Serve the chicken over the Cilantro-Mint Rice. Top with the toasted coconut.

Each serving, chicken only:
694 calories; 872 mg sodium; 132 mg cholesterol; 53 grams fat; 27 grams saturated fat; 19 grams carbohydrates; 39 grams protein; 2.42 grams fiber.
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