Coconut Almond Chicken with Apricot Curry Sauce
Transform your weeknight dinner routine with this irresistible Coconut Almond Chicken with Apricot Curry Sauce. Tender chicken breasts are coated in a golden crust of shredded coconut and finely chopped almonds, creating a perfect balance of crispiness and nutty flavor. The magic doesn't stop there—it's paired with a luscious apricot curry sauce made with apricot preserves, creamy coconut milk, and warming yellow curry powder, offering a harmonious blend of sweet, tangy, and savory notes. This recipe is easy enough for a quick meal, with just 20 minutes of prep time, yet impressive enough to wow your guests. Serve it with steamed jasmine rice or roasted vegetables for a complete and satisfying dish. Bursting with tropical flair and rich flavors, this recipe is a must-try for fans of creative and comforting cuisine!
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Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Unsweetened shredded coconut
- 0.5 cup Almonds, finely chopped
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.75 cup Apricot preserves
- 0.5 cup Coconut milk
- 1 tablespoon Yellow curry powder
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Directions
Step 1
Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
Step 2
Season the chicken breasts with salt and black pepper on both sides.
Step 3
Set up a dredging station: Place the flour in one shallow dish, beat the eggs in a second shallow dish, and combine the shredded coconut and chopped almonds in a third shallow dish.
Step 4
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drip off, and coat it thoroughly with the coconut-almond mixture. Press lightly to ensure the coating adheres.
Step 5
Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 2-3 minutes per side until golden brown. You do not need to cook the chicken fully—this step is just for browning.
Step 6
Transfer the browned chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 7
While the chicken bakes, prepare the apricot curry sauce: In a small saucepan, melt unsalted butter over medium heat. Stir in the apricot preserves, coconut milk, curry powder, soy sauce, and lime juice.
Step 8
Simmer the sauce for 5-7 minutes, stirring frequently, until well combined and slightly thickened. Adjust seasoning as needed.
Step 9
Remove the chicken from the oven and let it rest for 5 minutes.
Step 10
Serve the chicken with the apricot curry sauce spooned over the top. Garnish with fresh cilantro if desired. Enjoy!
Nutrition Facts
| Serving size | (1488.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3607.2 |
| Total Fat 184.4g | 0% |
| Saturated Fat 80.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1006.0mg | 0% |
| Sodium 3699.1mg | 0% |
| Total Carbohydrate 232.2g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 149.9g | |
| Protein 253.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 357.9mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 1380.6mg | 0% |
Source of Calories