You know those nights when you have nothing planned for dinner, so you just go to the kitchen cabinet and start pulling stuff out willy nilly? Wow. I just said willy nilly. I must be getting old. Coconut curry chicken is a dish that was born one of those nights. I had coconut, and I had chicken. I threw it together, said a little prayer, and stuck it in the oven. And it actually worked! This last-minute meal quickly became a family favorite that we now intentionally go buy the ingredients for.
Coconut Curry Chicken
3 large chicken breasts cut into long strips
1 Tbsp curry powder
1/2 Tbsp chipotle chile powder
1 tsp salt
1 tsp pepper
1 1/4 cup shredded coconut
1/4 cup heavy whipping cream (use milk for a lighter version)
In a small saucepan, combine curry powder, chipotle chile powder, salt, pepper, 1/4 cup shredded coconut and heavy whipping cream. Bring to a boil and then simmer on low for five minutes.
Let the mixture cool and then put it in a Ziploc bag. Add chicken, toss to coat, and let marinate at room temperature for 30 minutes or in the refrigerator for a few hours.
Coat the chicken with the remaining shredded coconut and lay the strips onto a baking sheet covered in foil. Bake at 350 degrees for 15 minutes and then broil for about 3 minutes on each side (watch closely as they burn easily – you can see in my photo that I left them in for just a little too long).
Serve plain or with a side of chutney for dipping.