• Reviewers suggest doubling the sauce.
  • Makes 4 servings.
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 pounds chicken pieces
  • 2 tablespoons butter or margarine, divided
  • 1 cup coarsely chopped apple
  • 1/2 cup chopped onion
  • 1 1/8 cups Baker's Angel Flake Coconut, divided
  • 1 clove chopped garlic
  • 2 teaspoons curry powder
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth


1 Heat oven to 450 degrees F.
2 Mix 1/4 cup of the flour, salt and pepper in medium bowl. Coat chicken pieces with flour mixture. Place chicken, skin sides up, in single layer in shallow baking pan. Dot with 1 tablespoon of the butter. Bake 15 to 20 minutes or until chicken begins to brown.
3 Meanwhile, melt remaining 1 tablespoon butter in medium saucepan on medium-high heat. Add apple, onion, 2 Tablespoons of the coconut, garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in remaining 1 tablespoon flour and chicken broth; bring to boil. Remove from heat.
4 Reduce oven temperature to 350 degrees F. Pour sauce over chicken pieces. Sprinkle with remaining 1 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Place chicken and sauce on serving platter. Serve over rice, if desired.

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Submitted 6/13/05.
Source: My files
Submitted By: Meryl
Baked Curry Chicken