Coconut Almond Chicken With Apricot Curry Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 chicken breast fillets
• 1 cup almonds, finely chopped
• 1 cup shredded coconut
• 1 (6 ounce) can coconut milk
• salt and pepper
• 8 ounces apricot preserves
• 1 tablespoon extra virgin olive oil
• 1 scallion, minced
• 2 garlic cloves, minced
• 2 teaspoons curry
• 1/4 teaspoon ginger
• 2 tablespoons honey
• 1 teaspoon soy sauce

Recipe

• 1 preheat oven to 350.
• 2 combine chopped almonds and.
• 3 coconut in shallow dish: set aside.
• 4 pour coconut milk in a shallow dish.
• 5 salt and pepper both sides of chicken breast fillets.
• 6 dip fillets into coconut milk and then the almond coconut mixture.
• 7 place onto lightly oiled baking sheet.
• 8 bake for 25 minutes, turning once.
• 9 sauce: in a medium saucepan, heat oil over medium heat.
• 10 saute scallion and garlic until golden.
• 11 add curry and ginger and cook for one minute.
• 12 add apricot preserves, honey and soy sauce. cover and simmer,stirring occasionally, for 10 minutes.
• 13 poor sauce over chicken over jasmine rice.
• 14 i've made this without the coconut milk before -- i.
• 15 just dipped the chicken into 1 lightly beaten egg.