Coconut-Crusted Chicken with Cashew-Curry Sauce
You can never have too many main course recipes, so give Coconut-Crusted Chicken with Cashew-Curry Sauce a try. One serving contains 471 calories, 41g of protein, and 23g of fat. This dairy free recipe serves 4. Head to the store and pick up shallots, panko, coconut, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, take a look at these similar recipes: Crispy Cashew Coconut Crusted Chicken Tenders with Mango Honey Dip, Coconut Crusted Tofu & Pineapple Bites with Creamy Green Curry Sauce, and Coconut cashew crusted salmon.
Instructions
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 procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat.
Add chicken to pan; cook 2 minutes on each side or until lightly browned.
Bake at 400 for 8 minutes or until done.
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 mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly.
Remove from heat; stir in cashews, juice, and fish sauce.
Garnish each serving with 1 lime wedge and 1 cilantro sprig.