Main dishes

Baked Curry Chicken

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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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mommabear8

posted:11/22/2009

I was unsure how everyone would like this one because I have two who don't like coconut (in addition to myself), but they loved it! Will definitely make again!

notamermaid

posted:9/25/2009

Very good! I made this for my boyfriend, whose mother is from the islands and he loved it! I doubled the sauce and quadrupled the curry powder for more flavor, like in previous suggestions. I also used boneless skinless chicken breasts and served it over brown rice.

Darryl.wilson

posted:7/4/2009

Awesome!...I can't believe I was able to cook such an authetic meal. It really felt like a was eating at an Indian Rest. I will invite all my Indian friends over for dinner. We will be on this website more often for sure. Highly recommended!!!

jroeder

posted:1/18/2008

My husband and I both LOVED this recipe! It tastes (and looks) like it came straight from a restaurant! The coconut adds a slight sweetness too. You should double the curry or add to taste...I can't take anything hot and the suggested amount was too little for my likings. I added mushrooms and more onions to the recipe as well, and I think next time I will add chopped potatoes and carrots. Somebody suggested to use the leftover chicken broth in the rice...I didn't really like the taste so I will leave that out the next time.

beachchef

posted:9/13/2007

Great curry recipe. Easy to make. Doubled curry in recipe. Llked that adding red pepper flakes gave it a little zip. Would definitely make again. For another great curry recipe try the slow cook one with chicken.

cookbookchris

posted:8/9/2007

This recipe is great, but here are some hints. First, if you don't like curry you won't like this recipe. Second, if you like curry, double the amount to 4 tsp and add cayanne to taste. If you don't this recipe can be a little dull. Also, if you choose to use boneless skinless chicken breast be careful not to over cook them in the oven. I recommend a quick sauté or grill to get the chicken started an let them finish with the sauce during the last step. Finally, if you use canned chicken broth in the sauce, use the rest of the can for the rice and make up the difference with water. Use the same pan you made the sauce in without rinsing, it's delicious. This recipe is definately worth making!

mjjmommy

posted:1/10/2007

My coconut got really dark on top of this dish. I would hold off until the end to add that. This was okay to me but my husband didn't like it at all.

sgoodwin27

posted:10/24/2006

I love spicy dishes and this one was easy to make and tasted wonderful. I love the combination of the coconut flakes and curry.

Vandalyn3

posted:6/8/2006

This dish was very good. I added more curry than the recipe called for and it was superb. My husband is from the Islands and he couldn't believe how good it was. I'm going to recommend this recipe to my daughter.

BluPoet

posted:7/22/2005

This recipe was absolutley delicious!!! I changed it a little bit. I used four tsp. of curry ( I like spicy food), boneless, skinless chicken breasts and vegetable stock. It turned out great!! I will definitely add this to our menu rotation.

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Baked Curry Chicken

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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