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BAKED CURRY CHICKEN 1/4 C. plus 1 T. flour, divided 1/2 t. salt 1/4 t. pepper 2 1/2 pounds chicken pieces 2 T. butter or margarine, divided 1 C. coarsely chopped apple 1/2 C. chopped onion 1 C. plus 2 T. sweetened flaked coconut, divided 1 garlic clove, minced 2 t. curry powder 1 1/2 C. chicken broth Heat oven to 450 degrees. Mix 1/4 cup of the flour, salt and pepper in medium bowl. Coat chicken pieces with flour mixture. Place chicken, skin side up, in single layer in shallow baking pan. Dot with 1 tablespoon butter. Bake 15 to 20 minutes or until chicken begins to brown. Meanwhile, melt remaining 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 tablespoon flour and chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350 degrees. 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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