Today is a guest post by Jessica! She made up this recipe herself, and it looks great! Thanks for sharing it, Jessica.
If any of you would like to share a recipe, please contact me! I ask for submissions to include 1-3 pictures, as it makes it much more appealing to try the recipe. 🙂 I know many of you have delicious recipes. Share the love!
Coconut Chicken Curry
2- 4 chicken breasts
1- 2 eggs, beaten
1- 2 cups (unsweetened) coconut flakes
2 Tbsp coconut oil (or olive oil)
3 cups coconut milk
2 Tbsp curry powder
2 tsp cumin
2 tsp cayenne pepper
2 tsp crushed red pepper (or more for more spice!)
1 tsp poppy seeds
2 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
2 Tbsp cornstarch
Prepare chicken. You can either do this as whole (boneless) breasts, or cut into one inch pieces, both works well. Dip the chicken into the egg mixture, then roll in the coconut flakes. I have made the chicken in my NuWave oven for a delicious no-fry version: cook 8- 10 mins on both sides till done (even if cut in pieces), watching that the coconut does not brown too quickly. If it starts to toast before the chicken is cooked through, cover in foil. Or, pan fry in 2 Tbsp coconut oil (or olive oil). (Tip: add the cold oil to a hot pan immediately followed by the chicken, and the coconut won’t stick and will stay on the chicken.) Cook until done. In the meantime, start the curry sauce. Make this like a white sauce: place 2 Tbsp oil in a sauce pan over med heat, whisk in the remaining ingredients, including the cornstarch. Stir occasionally, bring to a boil just to thicken.
Serve over rice or Japanese Udon noodles (my favorite!) with the chicken on top. Very pretty and delicious, yet simple!