Best Curry Coconut Chicken Breasts Recipes

BAKED THAI COCONUT CURRY CHICKEN BREASTS image

Categories Chicken

Yield 4

Number Of Ingredients 9

Ingredients
2lbs boneless skinless chicken breasts (not cutlets)
Kosher salt
Black pepper
1 (14oz) can full-fat coconut milk
3 tablespoons Thai red curry paste
1 1-inch piece fresh ginger, peeled
2 large garlic cloves, peeled
1 small bunch cilantro, root ends trimmed (leave the stems--they add amazing flavor!)

Steps:

Directions Preheat oven 350 degrees. Arrange chicken breasts in a single layer in a roasting pan. Sprinkle generously with kosher salt and black pepper. In a blender, combine coconut milk, curry paste, ginger, garlic cloves, and cilantro. Puree until smooth, then pour mixture over chicken. Bake chicken for 30 minutes, then turn on broiler and broil for an additional 5-7 minutes or until crispy and slightly charred on top (keep on eye on the chicken as broilers vary). Remove from oven and let rest 5 minutes before serving. Serve over rice or vegetables, with leftover pan sauce drizzled on top.

Curry Coconut Chicken Breasts image

Provided by Sunny Anderson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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