Sweet Coconut Curried Chicken

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Since I have started experimenting in the kitchen, I have steered clear of curry spice. I figured that the curry spice would have a heat level that I couldn’t handle, but I was wrong. Curry has an amazing flavor of warmth, very similar to cloves and cinnamon. It also reminds me of a component of spiced chai. I highly recommend you pick it up and try it. I would recommend pairing it with something sweet.

Ingredients:Sweet Coconut Curried Chicken

  • 2 boneless, skinless chicken breasts
  • 1 tbsp curry powder
  • salt
  • vegetable oil
  • 1/2 cup flour
  • 1 egg
  • 1/2 cup sweetened shredded coconut flakes


Season the chicken on both sides with a pinch of curry powder and salt. Preheat a large pan over medium high heat; add enough oil to coat the bottom, about 1 inch.

In a shallow bowl combine the flour, curry, coconut and a pinch of salt. In another shallow bowl, whisk together the egg with a pinch of salt. To dredge, first place the chicken breasts in the flour mixture and coat both sides. Shake off any excess flour and dunk in the egg. Remove and press both sides back into the flour mixture.

Turn the pan down to medium heat. Add the chicken and fry the chicken until deep golden brown on each side, 4 to 5 minutes. Make sure the chicken reaches an internal temperature of 165. Remove to a paper towel-lined plate to drain. Serve with an extra sprinkle of coconut to top.

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1 Comment

  1. Victoria says:

    Hi Tinsley!

    I stumbled across your blog yesterday and absolutely love it! I have recently discovered the adventure of cooking and am wondering if you could please answer a few questions. I am hoping to make this sweet coconut curried chicken recipe. I saw you made this dish for your Master Chef audition and am wondering what sauce you made to go with the dish and if you could please give the recipe for it!! :) Also, how did you make your own curry and could you please give the recipe for that?

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