Baked Curry Chicken
- Prep Time: 15 Minutes (Total Time: 1 Hour Minutes)
- Serving Size: 5
- 1/4 cup Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2-1/2 pound Chicken Pieces (White And Dark Meat)
- 2 tablespoons Butter Or Margarine, Divided
- 1 cup Coarsely Chopped Apples
- 1/2 cup Chopped Onions
- 3/4 cup BAKER'S ANGEL FLAKE Coconut, Divided
- 1 Clove Garlic, Minced
- 2 teaspoons Curry Powder
- 1 tablespoon Flour
- 1-1/2 cups Chicken Broth
- 3 cups Hot Cooked Rice
PREHEAT oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
MEANWHILE, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
POUR sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.
KRAFT KITCHENS TIPS
Serve with a mixed green salad for added color and texture.
RECIPE COURTESY OF KRAFT FOODS