Coconut-Crusted Chicken with Cashew-Curry Sauce

Besides their abundant monounsaturated fat, cashews also contribute a pleasing crunch to the sauce. The chicken and sauce gain a flavor and texture lift with flaked coconut and light coconut milk.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

Ingredients

• Chicken:
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt
• 2  tablespoons  cornstarch
• 1/4  teaspoon  ground red pepper
• 3/4  cup  panko (Japanese breadcrumbs)
• 1/2  cup  flaked unsweetened coconut
• 1  large egg white, lightly beaten
• 2  teaspoons  canola oil
• 
  Sauce:
• 3/4  cup  light coconut milk
• 2  teaspoons  sugar
• 1  teaspoon  red curry paste
• 1/2  teaspoon  cornstarch
• 1  teaspoon  canola oil
• 1/4  cup  finely chopped shallots
• 1  tablespoon  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1/3  cup  chopped dry-roasted cashews
• 1  tablespoon  fresh lime juice
• 2  teaspoons  fish sauce
• 4  lime wedges (optional)
• 4  cilantro sprigs (optional)

Preparation

1. Preheat oven to 400°.

2. To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.

3. Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.

4. To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.

Nutritional Information

Calories:

376

Fat:

15.4g (sat 5.8g,mono 5.8g,poly 2.4g)

Protein:

43.8g

Carbohydrate:

15.4g

Fiber:

1.1g

Cholesterol:

99mg

Iron:

2.4mg

Sodium:

772mg

Calcium:

34mg