Curry Coconut Chicken Breasts Recipe

Name: Curry Coconut Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin; 1 generous tablespoon curry powder; Salt and freshly ground black pepper; Vegetable oil, for frying; 1/2 cup all-purpose flour; 3 eggs; 2 tablespoons milk; 1/2 teaspoon cayenne pepper; 1 cup sweetened shredded coconut flakes; 1 cup panko breadcrumbs

Servings: persons

1
Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper.
2
Allow to rest on the counter at room temperature for about an hour.
3
In a large pan with straight sides, add enough oil to fill 2 inches deep.
4
Heat the oil to 350 degrees F.
5
Meanwhile, dredge the chicken.
6
On 1 plate, combine the flour and a pinch of salt.
7
In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt.
8
On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt.
9
Stir to combine, turning the coconut yellow.
10
To dredge, first place the chicken breasts in the flour and coat on all sides.
11
Shake off any excess flour and dunk in the egg mixture.
12
Remove and press all sides into the coconut mixture.
13
Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes.
14
Flip and cook about 4 more minutes.
15
Remove to a paper towel-lined plate and sprinkle with salt.
16
Serve warm.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin, 1 generous tablespoon curry powder, Salt and freshly ground black pepper, Vegetable oil, for frying, and more.

Yes, Curry Coconut Chicken Breasts 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.

That's it — enjoy your meal!

Curry Coconut Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions