Coconut-Crusted Chicken with Cashew-Curry Sauce

It was a bit of a gamble trying this dish out because I'm not a huge fan of curry. But after seeing other ingredients like panko, and coconut milk, I just had to give it a shot. I really liked this dish. The curry flavor was strong, but it combined well with the coconut sauce and the deliciously crusted chicken. My only regret for this dish is that I wasn't able to find fish sauce, which the sauce calls for. I really wonder how that would have changed the flavor. If I can get my hands on the stuff, I'll let you know how this works out.

Make sure you squeeze your fresh lime on this right before you eat it, it adds a wonderful brightness.

Coconut-Crusted Chicken with Cashew-Curry Sauce
Found in Cooking Light May 2009

Ingredients

CHICKEN:
4 (6 oz) 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 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 minced shallots
1 tablespoon fresh minced ginger
2 garlic cloves, minced
1/3 cup dry roasted cashews
1 tablespoon fresh lime juice
2 teaspoons fish sauce
4 lime wedges (optional)
4 cilantro sprigs (optional)

Directions

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 process with the rest of chicken.

3. Heat 2 teaspoons oil in a large oven-proof 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, bring to a boil. Cook one minute, or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice and fish sauce. Garnish each serving with one lime wedge and one cilantro sprig.

Serves 4: one serving is 1 chicken breast half and 3 tablespoons sauce

Per Serving: 376 calories, 15.4g fat, 43.8g prot, 15.4g carbs, 1.1g fiber, 99mg chol

Points per serving: 9