Baked Coconut-Curry Chicken
Prep: 20 min
Cook: 70 min
Total: 90 min
Serves: 6
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Succulent chicken is marinated in a tangy orange juice blend and coated in a crunchy mixture of corn flakes and shredded coconut, delivering a delightful curry flavor in every bite.
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
