In a shallow pan, beat eggs, cornstarch, and coconut extract. Cut coconut meat into small chunks and chop finely in a food processor or with a knife. In another shallow pan, mix coconut, curry powder, sugar, butter, and peanuts. Dip chicken in egg mixture to coat, then roll in coconut mixture to coat lightly, pressing coconut into chicken. Place chicken, slightly apart and meaty side up, in 2 greased 10- by 15-inch baking pans. Press remaining coconut mixture on top of chicken pieces to form an even layer. Bake in a 375[degrees] oven until chicken is well browned and no longer pink at bone (cut to test), about 45 minutes.
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon coconut essence
- 1 small coconut
- 2 teaspoons curry powder
- 2 teaspoons sugar
- 125 millilitres melted butter
- 250 millilitres salted peanuts
- 1⅗ kilograms chicken thighs (skin removed)
Coconut-Crusted Chicken is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.