Coconut Crusted Chicken with Cashew Curry Sauce - The Gingered Whisk

Wednesday, August 7, 2013

Coconut Crusted Chicken with Cashew Curry Sauce

Coconut Crusted Chicken with Cashew Curry Sauce

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

Coconut Crusted Chicken with Cashew Curry Sauce

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 12 minutes
Keywords: entree chicken coconut curry Quick
Ingredients (4 servings)
    • 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
    • 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)
    Preheat oven to 400F.
    Sprinkle chicken evenly with 1/2 tsp salt.
    In a large ziplock bag combine 2 TBSP cornstarch and the red pepper.
    In a shallow dish combine the panko and coconut.
    Place the egg white in another shallow dish and lightly beat with a fork.
    Add the chicken to the ziplock bag, seal, and shake to coat evenly.
    Dip 1 chicken breast at a time into the egg white, and then dredge in the panko mixture.
    Repeat with remaining chicken.
    Heat 2 tsp oil in a large ovenproof skillet over medium high heat.
    Add chicken to pan and cook 2 minutes per side, or until lightly browned.
    Place skillet in oven and bake for 8 minutes, or until done.
    In a small bowl whisk together the coconut milk, sugar, curry paste and 1/2 tsp cornstarch.
    Heat 1 tsp oil in a large saucepan over medium heat.
    Sautee the shallots, ginger and garlic for 1 minute, stirring frequently.
    Add the coconut milk mixture to the pan and bring to a boil.
    Cook for 1 minute, stirring constantly, until slightly thickened.
    Remove from heat and stir in the cashews, lime juice, and fish sauce.
    Serve chicken with rice (I cooked mine with some of the extra coconut milk) topped with sauce.
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     (Cooking Light, May 2009)


    1. Oh,dear.. this goes to my Pinterest board without blinking.... love everything about this recipe!

      and I bet it will be a winner with beloved husband too....

      hope you are doing great, I've been so busy that commenting on blogs has been a bit tricky for me, but I still follow you around ;-)

      1. Thanks, Sally!! I do the same thing! I have been reading blogs on my phone (smart phones are so amazing) but then rarely have time to go back and comment anymore! :)

    2. This looks delicious! I might just have to make it for dinner tonight... ;)

    3. This looks good! I've never tried a cashew curry sauce before!

    4. This sounds like the ultimate comfort food! Yum!!

    5. Either plain or colorful, if that plate is bursting with flavors that is great food. And this is such a flavorful recipe.

    6. This does sound absolutely delicious! My hubby and i would both enjoy this. Thanks for sharing!

    7. Yum, yum, yum! P.S. your new site is beautiful! I know how long and hard you've been working on it! <3


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