Sunday, February 26, 2012

Toasted Coconut Curry Chicken (low carb)

1 lb boneless skinless chicken tenderloin
4 oz unsweetened shredded coconut
1/2 tsp salt
1/2 tsp pepper
2 eggs
3 tbs butter

Curry sauce
1 cup heavy cream
1/2 cup coconut milk
2.5 tbs curry powder
1/4 tsp cumin
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
dash of paprika

Mix shredded coconut, salt, and pepper in a shallow bowl. Beat two eggs in a separate bowl. Coat chicken tenderloins in eggs, then coconut. Melt butter in a large saute pan on medium. Cook chicken until done -- the coconut will brown nicely, but cut a piece to make sure it's not still pink.

Remove chicken and place on a separate plate. Lower heat to medium low. Add cream, coconut milk, curry, cumin, garlic, salt, pepper, and a dash of paprika. Heat just to a low bubble, then remove. Coat chicken and serve.

I enjoyed a large portion of green beans as a side. Test your curry sauce to make sure it's salty enough. I didn't add enough salt to my concoction, so I am unsure of the exact measurement.

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