Comida Kraft
Recipe Box

Baked Curry Chicken Recipe

Baked Curry Chicken Recipe is rated 4.5 out of 5 by 18.
Prep Time
15
min.
Total Time
1
hr.
Servings

5 servings

Enjoy this Baked Curry Chicken recipe! Bake chicken pieces in a sauce flavored with onion, curry powder, garlic, coconut and apple for a delicious entrée.

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What You Need

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Make It

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  • 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.

Serving Suggestion

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

Servings

  • 5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 680
Total fat 33g
Saturated fat 14g
Cholesterol 150mg
Sodium 680mg
Carbohydrate 48g
Dietary fiber 3g
Sugars 11g
Protein 48g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is great, but here are some hints. 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!
Date published: 2007-08-09
Rated 5 out of 5 by from My husband and I both LOVED this recipe! 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.
Date published: 2008-01-19
Rated 4 out of 5 by from I altered the recipe a little by using cut up chicken and browning them in the sauce pan first . I altered the recipe a little by using cut up chicken and browning them in the sauce pan first . I also left out the apple and used potatoes and carrots that I had boiled to near tenderness. Overall, I was very pleased with the taste of the curry sauce and how easy it was to make. My husband said it was just as good as any restaurant's!
Date published: 2002-03-14
Rated 4 out of 5 by from I have been cooking Caribbean recipes for years and this is pretty good. I have been cooking Caribbean recipes for years and this is pretty good. I have researched and found many recipes that are authentic and some completly made up and this one comes very close to the real thing. Other than using a cast iron pot on an outdoor firehart I would say by golly she got it!
Date published: 2002-10-09
Rated 5 out of 5 by from Very good! 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.
Date published: 2009-09-25
Rated 5 out of 5 by from I would have to say that this was about the best of all of the recipes that I've made from this web... 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"!!!
Date published: 2005-02-19
Rated 5 out of 5 by from Awesome! 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!!!
Date published: 2009-07-04
Rated 5 out of 5 by from This recipe was absolutley delicious! 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.
Date published: 2005-07-22
  • 2016-08-23T10:10CST
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