Coconut Curry Chicken

2 Chicken breasts
Salt and Pepper to taste
1/4 C unsweetened, shredded coconut
1 T Canola (or other flavorless) oil

3/4 C light coconut milk
1 T curry powder (or to taste)
1/4 t garam marsala
2 t lime juice
1/2 t fish sauce (optional)
salt and pepper to taste
2 green onions, sliced

Pre-heat oven to 350. Season chicken with salt and pepper. Dredge in coconut. Heat oil in a skillet over medium heat and add the chicken, cooking until golden browwn, about 4 min per side. Transfer chicken to a baking sheet or a piece of foil and bake in oven for 15-20 min, or until cooked through.

Combine remaining ingredients in the pan you cooked the chicken in. Simmer over medium heat until it is reduced by nearly half and slightly thickened- about 10 min. Plate chicken and pour sauce over the top. Serves 2.


Amount Per Serving
Calories 322
Calories from Fat 179

Total Fat 19.9g (31%)
Saturated Fat 8.9g (44%)
Cholesterol 72mg (24%)
Sodium 203mg (8%)
Total Carbohydrates 6.5g (2%)
Dietary Fiber 2.4g (9%)
Sugars 2.6g
Protein 27.5g
Vitamin A 4% • Vitamin C 8%
Calcium 7% • Iron 16%
Nutrition Grade C+

Notes: You could cut out a lot of the sat. fat by skipping the coconut "breading" and just sautee the chicken in the oil, naked. It'd still be yummy and it'd be healthier, but the coconut gived it a little crunch and makes it prettier. Leaving out the coconut brings it down to 287 calories, 16.5g of fat and 6 grams of saturated fat.