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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