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Coconut Curried Chicken

Time30 minutes
YieldsServes 2
Coconut Curried Chicken
(Gary Friedmanb / Los Angeles Times)
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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 about it: thinly sliced fried leeks on top of fish; toasted nuts in rice or couscous; toasted coconut for crunch and a bit of sweetness in curry.

Taste this and you’ll see what I mean. It’s all in the fine-tuning. And toasting coconut only takes a couple of extra minutes--just spread some on a baking sheet and toast until browned. Be sure to use chicken thighs that are boned but not skinned.

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1

Heat the oven to 350 degrees.

2

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

3

Meanwhile, 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.

4

Heat 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.

5

While 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.

6

Return 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.