Coconut-Crusted Chicken With Cashew-Curry Sauce Recipe

Name: Coconut-Crusted Chicken With Cashew-Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon salt; 2 tablespoons cornstarch; 1/4 teaspoon ground red pepper; 3/4 cup panko (Japanese breadcrumbs); 1/2 cup flaked unsweetened coconut; 1 large egg white, lightly beaten; 2 teaspoons canola oil; Sauce:; 3/4 cup light coconut milk; 2 teaspoons sugar; 1 teaspoon red curry paste; 1/2 teaspoon cornstarch; 1 teaspoon canola oil; 1/4 cup finely chopped shallots; 1 tablespoon minced peeled fresh ginger; 2 garlic cloves, minced; 1/3 cup chopped dry-roasted cashews; 1 tablespoon fresh lime juice; 2 teaspoons fish sauce; 4 lime wedges (optional); 4 cilantro sprigs (optional)

Servings: persons

Chicken:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon ground red pepper
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked unsweetened coconut
1 large egg white, lightly beaten
2 teaspoons canola oil
Sauce:
3/4 cup light coconut milk
2 teaspoons sugar
1 teaspoon red curry paste
1/2 teaspoon cornstarch
1 teaspoon canola oil
1/4 cup finely chopped shallots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/3 cup chopped dry-roasted cashews
1 tablespoon fresh lime juice
2 teaspoons fish sauce
4 lime wedges (optional)
4 cilantro sprigs (optional)

1
Preheat oven to 400u00b0.
2
To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
3
Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400u00b0 for 8 minutes or until done.
4
To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Chicken:, 4 (6-ounce) skinless, boneless chicken breast halves, 1/2 teaspoon salt, 2 tablespoons cornstarch, and more.

Yes, Coconut-Crusted Chicken With Cashew-Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Crusted Chicken With Cashew-Curry Sauce

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