Baked Curry Chicken

photo by:kraft

Chicken pieces baked in a sauce flavored with onion, curry powder, garlic, coconut and apple are served with rice for a delicious entrée.

time

prep:

15 min

total:

1 hr

servings

total:

5 servings

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What You Need

1/4

cup flour

1/2

tsp. salt

1/4

tsp. pepper

2-1/2

lb. chicken pieces (white and dark meat)

Tbsp. butter or margarine, divided

cup coarsely chopped apples

1/2

cup chopped onions

3/4

cup BAKER'S ANGEL FLAKE Coconut, divided

clove garlic, minced

tsp. curry powder

Tbsp. flour

1-1/2

cups chicken broth

cups hot cooked rice

Make It

PREHEAT oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.

MEANWHILE, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.

POUR sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad for added color and texture.

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Joanc15

posted:5/19/2005

I loved this recipe, but I did add a little more curry powder and salt than the recipe called for. I served it with saffron flavored jasmine rice and a wonderful salad and it was a hit at my dinner party.

a cook

posted:2/19/2005

This recipe was a good, different way to make chicken. It was a little more bland than I thought it would be though, given the incredients. I'll probably up the amount of curry powder a bit next time.

napabigjim

posted:2/19/2005

I would have to say that this was about the best of all of the recipes that I've made from this web site,so far that is! The only thing that I might try different is skinless, boneless chicken. Fairly simple to make but the flavor was "OUTTA THIS WORLD"!!!

ErinS9

posted:12/26/2004

My sister made this for a pot luck lunch at work. She never gave me this recipie. Now I have and will make it for my family who will love it.

Princess627

posted:8/5/2004

I've always loved indian food and curry chicken is one of my favorites. This version is very, very good! I used boneless chicken tenderloins and I also added a few carrots. Wonderful recipe!

Ravenous2002

posted:8/2/2004

The meal was very delicious and I lwould recommend it highly.

BIG QUEEN BEE

posted:7/1/2004

Let me just say, I hate coconut!! But for the sake of something new, I made this dish. To my surprise, I liked it. The coconut is not as strong when cooked properly. (Although I think you can do without it) Great if you want to get barbaric and eat with your hands. Be careful when using the flour, don't over do it, because it take away from the flavor of the spices.

maisie13

posted:5/20/2004

in the past iI have made curry chicken and thought it to be rather nice but your recipe is far far far better I think it is the sweet and sour and the texture of it oh so good yes I saved this one I can't wait untill next week to make it again thank you very much

a cook

posted:5/29/2003

The first time I made this my kids couldn't get enough! Now it's one of my daughter's birthday and this is what she wants!

Chinya

posted:10/28/2002