If you like the exotic flavor of curry and coconut and the idea of marinating to save time then you will love this recipe.
Marinating can be your best friend when it comes to putting together a weeknight meal because it does the majority of your meal prep work the night before. Pounding the chicken breasts also saves time as they will cook more quickly.
The next day when the dinner hour approaches instead of the usual dread that comes when you’re thinking what will I make tonight, you will smugly be thinking all I have to do is coat the chicken in the coconut and bread crumbs and bake it.
This recipe works equally well as an appetizer by cutting the chicken into strips and marinating it. After marinating, simply thread the strips on wooden skewers and roll them in the coconut and Panko.
- ½ cup soy sauce (reduced sodium soy sauce can be used)
- ½ cup coconut milk (light coconut milk can be used)
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons curry powder
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- Fresh ground black pepper
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 cups flaked coconut (sweetened or unsweetened can be used)
- ⅔ cup Panko bread crumbs
- Whisk together soy sauce, coconut milk, rice vinegar, vegetable oil, brown sugar, curry powder, garlic, cumin and black pepper; set aside.
- Pound chicken breasts to ½ inch thickness. Put in a dish suitable for marinating; pour soy sauce mixture over chicken, turning to coat evenly. Cover and refrigerate at least four hours or overnight.
- In a shallow dish, stir together coconut and bread crumbs.
- Remove chicken from marinade; allowing excess to drain off (discard marinade). Coat both sides of chicken with coconut mixture, patting lightly to adhere. Put in a single layer on a lightly oiled baking sheet.
- Bake at 375 degrees F. until chicken is cooked through (internal temperature 165 degrees F.) about 25 minutes.