Baked Coconut-Curry Chicken
Prep: 20 min
Cook: 70 min
Total: 90 min
Serves: 6
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A tropical twist on baked chicken, this starts with a quick orange juice marinade, then a crunchy coat of corn flakes, shredded coconut, and curry powder that crisps up beautifully in the oven. The coconut toasts to golden and the curry keeps it interesting without overwhelming. Garnished with orange slices, it is a fun, family-friendly way to shake up chicken night.
Ingredients
Ingredients
- 1/3 Cup Frozen Orange Juice Concentrate - Thawed
- 1 Tsp Salt
- 1 - Egg - Slightly Beaten
- 2 1/2 Lbs Chicken - Disjointed
- 1 Cup Corn Flakes - Crushed
- 1/2 Cup Coconut - Shredded
- 1 Tsp Curry Powder
- 1/4 Cup Butter (or Margarine) - Melted
- 1 - Orange Slices
Directions
Directions
- Mix orange juice concentrate, salt, and egg together; add chicken.
- Marinate for 15 minutes.
- Remove chicken; reserve marinade.
- Combine corn flakes, coconut and curry powder; coat chicken with coconut mixture, pressing to make coating stick.
- Place on lightly oiled foil-lined pan.
- Combine reserved marinade and melted butter; drizzle over chicken.
- Cover pan with aluminum foil.
- Bake at 350 degrees for 30 minutes.
- Uncover.
- Bake for 30 to 40 minutes longer or until well browned.
- Serve on platter with garnish of orange slices.
Nutrition
Per serving · 6 servingsCalories
370
Fat
22 g
Saturated fat
10 g
Carbohydrates
20 g
Sugar
4 g
Fiber
2 g
Protein
25 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/3 Cup Frozen Orange Juice Concentrate - Thawed
- 1 Tsp Salt
- 1 - Egg - Slightly Beaten
- 2 1/2 Lbs Chicken - Disjointed
- 1 Cup Corn Flakes - Crushed
- 1/2 Cup Coconut - Shredded
- 1 Tsp Curry Powder
- 1/4 Cup Butter (or Margarine) - Melted
- 1 - Orange Slices
