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Coconut-Crusted Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Serves 6.

Ingredients

Serves: 6

  • 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)

Method

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.

  • 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.
  • Tell us what you think