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Coconut Crusted Chicken with Cashew Curry Sauce

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This coconut crusted chicken with cashew curry sauce is a flavorful and easy weeknight meal the family will love!

Current Alt: Coconut Crusted Chicken with Cashew Curry Sauce on white plate with limes
 
 
This might seem like a rather plain-jane dish by looking at it, but one peek at the name should tell you that this dinner screams flavor – coconut, red curry, ginger, lime juice and cashews all blend beautifully here to make one stellar dish! We were blown away by the delicious flavor here! In fact, Joel has done nothing but beg for me to make it again!
 
 
Coconut Crusted Chicken with Cashew Curry Sauce on white rice with limes

If you love this recipe, also try 30 Minute Basil Chicken with Coconut Cream Sauce!

Yield: 4 Servings

Coconut Crusted Chicken with Cashew Curry Sauce

Coconut Crusted Chicken with Cashew Curry Sauce on white rice with limes

This coconut crusted chicken with cashew curry sauce is a flavorful and easy weeknight meal the family will love!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Chicken:

  • 4 skinless boneless breast halves
  • 1/2 tsp salt
  • 2 TBSP cornstarch
  • 1/4 tsp ground red pepper
  • 3/4 cup panko breadcrumbs
  • 1/2 cup flaked unsweetened coconut
  • 1 large egg white, lightly beaten
  • 2 tsp canola oil

Sauce:

  • 3/4 cup light coconut milk
  • 2 tsp sugar
  • 1 tsp red curry paste
  • 1/2 tsp cornstarch
  • 1 tsp canola oil
  • 1/2 cup finely chopped shallots
  • 1 TBSP minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/3 cup chopped dry roasted unsalted cashews
  • 1 TBSP fresh lime juice
  • 2 tsp fish sauce
  • 4 lime wedges (optional, for serving)

Instructions

  1. Preheat oven to 400F.
  2. Sprinkle chicken evenly with 1/2 tsp salt.
  3. In a large ziplock bag combine 2 TBSP cornstarch and the red pepper.
  4. In a shallow dish combine the panko and coconut.
  5. Place the egg white in another shallow dish and lightly beat with a fork.
  6. Add the chicken to the ziplock bag, seal, and shake to coat evenly.
  7. Dip 1 chicken breast at a time into the egg white, and then dredge in the panko mixture.
  8. Repeat with remaining chicken.
  9. Heat 2 tsp oil in a large ovenproof skillet over medium high heat.
  10. Add chicken to pan and cook 2 minutes per side, or until lightly browned.
  11. Place skillet in oven and bake for 8 minutes, or until done.
  12. In a small bowl whisk together the coconut milk, sugar, curry paste and 1/2 tsp cornstarch.
  13. Heat 1 tsp oil in a large saucepan over medium heat.
  14. Sautee the shallots, ginger and garlic for 1 minute, stirring frequently.
  15. Add the coconut milk mixture to the pan and bring to a boil.
  16. Cook for 1 minute, stirring constantly, until slightly thickened.
  17. Remove from heat and stir in the cashews, lime juice, and fish sauce.
  18. Serve chicken with rice (I cooked mine with some of the extra coconut milk) topped with sauce.
  19. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 296Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 733mgCarbohydrates: 36gFiber: 5gSugar: 7gProtein: 7g

Did you make this recipe?

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(Cooking Light, May 2009)

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