Coconut Curried Chicken
Sometimes one extra step can make a difference in a dish. That’s the case with this curried chicken. The little detail is in the toasted coconut garnish.
A garnish can add more than flavor; it can add visual appeal. Think about it: thinly sliced fried leeks on top of fish; toasted nuts in rice or couscous; toasted coconut for crunch and a bit of sweetness in curry.
Taste this and you’ll see what I mean. It’s all in the fine-tuning. And toasting coconut only takes a couple of extra minutes--just spread some on a baking sheet and toast until browned. Be sure to use chicken thighs that are boned but not skinned.
Heat the oven to 350 degrees.
Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mixture onto the chicken and let stand 5 minutes.
Meanwhile, spread the coconut on a baking sheet and toast until golden brown, stirring once, 5 minutes. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until evenly browned, about 3 minutes a side. Transfer the chicken to a baking dish and bake until the chicken is cooked through, about 6 to 8 minutes.
While the chicken is in the oven, add the chiles, onion and garlic to the skillet. Cook, stirring constantly, until the onion and chiles have softened, about 4 minutes. Add the coconut milk and lime juice and cook until reduced by about 1/4, about 4 minutes.
Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 minutes. Serve the chicken over the Cilantro-Mint Rice. Top with the toasted coconut.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
