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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.1
  • Total Fat: 19.6 g
  • Cholesterol: 84.0 mg
  • Sodium: 126.2 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 28.7 g

View full nutritional breakdown of Cocount-Curry Chicken calories by ingredient
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Cocount-Curry Chicken

Submitted by: CMCRISWELL


Number of Servings: 4

Ingredients

    4 chicken breast halves
    1 tbsp oil
    2 Tbsp butter
    salt and pepper
    tarragon


    For Sauce

    1 cup unsweetened flake coconut
    1 cup boiling water
    2 Tbsp butter
    1 Tbsp curry powder
    1 Tbsp flour
    salt and pepper

Directions

Make coconut milk by pouring the boiling water over the coconut and leaving it to infuse for 15 minutes. Strain through a cheesecloth and squeeze to extract all the "milk".
In a saute pan heat the oil and add the butter. When foaming place the chicken breasts, sprinkle with salt and pepper and tarragon and brown on both sides until done.

To make the sauce: melt the butter and stir in the curry powder and cook over low heat for 2 minutes; do not let it scortch. Stir in the flour and pour in the coconut milk. Bring the sauce to a boil, stirring it and season it to taste, for 2 minutes.

When the chicken is browned, pour the sauce over the chicken. Cover and simmer 10-15 minutes until tender. Serve on rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CMCRISWELL.






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