Curried Chicken Rolled in Toasted Coconut

Elevate your weeknight dinner with this irresistible Curried Chicken Rolled in Toasted Coconut—a dish that combines bold spices with tropical flair. Tender chicken strips are marinated in a tangy yogurt blend spiked with curry powder, garlic, ginger, and a splash of zesty lime juice, ensuring every bite is infused with flavor. The chicken is then rolled in golden, aromatic toasted coconut for a crunchy coating that adds texture and a subtle sweetness. Quickly pan-seared and oven-baked to juicy perfection, this recipe is as easy to prepare as it is flavorful. Garnished with fresh cilantro and perfect alongside steamed rice or a refreshing salad, this gluten-free dish offers a vibrant and unique twist on classic chicken recipes. Whether you're hosting or simply treating yourself, this recipe promises to impress with its exotic taste and inviting aroma.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 0.5 cup plain yogurt
• 2 tablespoons curry powder
• 2 pieces garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut oil
• 2 tablespoons cilantro, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the chicken breasts into thin strips, approximately 1-inch wide, for easy rolling.

Step 3

In a medium bowl, combine the yogurt, curry powder, minced garlic, grated ginger, lime juice, salt, and black pepper. Stir until well mixed.

Step 4

Add the chicken strips to the bowl with the marinade, ensuring each piece is fully coated. Cover with plastic wrap and let it marinate for 15 minutes. While the chicken marinates, prepare the toasted coconut.

Step 5

In a dry skillet over medium heat, add the shredded unsweetened coconut. Stir constantly for 3-5 minutes, until the coconut turns golden brown and fragrant. Remove from heat and transfer to a shallow dish to cool.

Step 6

Heat the coconut oil in an oven-safe skillet or frying pan over medium heat.

Step 7

Remove the chicken strips from the marinade, allowing the excess to drip off. Roll each strip in the toasted coconut, pressing gently to adhere the coconut to the chicken.

Step 8

Place the coated chicken strips in the hot skillet and cook for 2-3 minutes on each side, until lightly browned. Ensure not to overcrowd the pan; cook in batches if necessary.

Step 9

Transfer the skillet with the chicken to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 10

Remove the chicken from the oven and let it rest for 5 minutes before serving.

Step 11

Garnish with freshly chopped cilantro and serve warm. This dish pairs well with steamed rice or a crisp side salad.

Nutrition Facts

Serving size	(609.5g)

Amount per serving	% Daily Value*
Calories	1471.2

Total Fat 96.3g	0%
Saturated Fat 75.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 303.2mg	0%
Sodium 4455.4mg	0%
Total Carbohydrate 33.0g	0%
Dietary Fiber 15.6g	0%
Total Sugars 14.7g
Protein 120.9g	0%

Vitamin D 62.3IU	0%
Calcium 299.8mg	0%
Iron 15.4mg	0%
Potassium 1463.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 32.6%

Carbs: 8.9%