Coconut Curry Baked Chicken
Serves: 4-5
  • 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
  1. Whisk together soy sauce, coconut milk, rice vinegar, vegetable oil, brown sugar, curry powder, garlic, cumin and black pepper; set aside.
  2. 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.
  3. In a shallow dish, stir together coconut and bread crumbs.
  4. 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.
  5. Bake at 375 degrees F. until chicken is cooked through (internal temperature 165 degrees F.) about 25 minutes.
Recipe by A Year at the Table at