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Coconut Chicken

Source: Cooking at a Glance - Chicken
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Makes 4 servings
Coconut milk gives this dish a creamy consistency and a mild but distinct flavor unlike that of coconut in its many sweetened incarnations.
8 chicken drumsticks (2 pounds total)
2 tablespoons cooking oil
1 medium onion, halved and thinly sliced
1 teaspoon curry powder
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/4 cups canned coconut milk (unsweetened)
1/4 cup toasted coconut
Coconut Chicken Recipe at
In a large skillet brown the chicken drumsticks in hot oil for about 8 minutes, turning to brown evenly. Remove chicken from skillet and set aside.

In the same skillet cook the onion for 5 minutes, or till tender but not brown. Stir in the curry powder and cook for 1 minute. Stir in the lemon peel, lemon juice, and salt. Carefully stir in the coconut milk. Bring mixture to boiling; return chicken to skillet. Reduce heat and simmer, covered, for 30-40 minutes, or till chicken is tender and no pink remains, turning chicken once and stirring occasionally. Serve chicken sprinkled with toasted coconut.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 426
Fat. Total: 32g
Fiber: 3g
Carbohydrates, Total: 8g
Sodium: 269mg
% Cal. from Fat: 68%
Cholesterol: 95mg
Protein: 28g
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