Coconut Curried Chicken

Time 30 minutes
Yields Serves 2
Coconut Curried Chicken
(Gary Friedmanb / Los Angeles Times)

Heat the oven to 350 degrees.


Combine the salt, cumin, coriander, cayenne and turmeric in a small bowl. Rub the mixture onto the chicken and let stand 5 minutes.


Meanwhile, spread the coconut on a baking sheet and toast until golden brown, stirring once, 5 minutes. Remove it from the oven and set aside. Increase the oven temperature to 400 degrees.


Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until evenly browned, about 3 minutes a side. Transfer the chicken to a baking dish and bake until the chicken is cooked through, about 6 to 8 minutes.


While the chicken is in the oven, add the chiles, onion and garlic to the skillet. Cook, stirring constantly, until the onion and chiles have softened, about 4 minutes. Add the coconut milk and lime juice and cook until reduced by about 1/4, about 4 minutes.


Return the chicken to the skillet and spoon the sauce over the top. Cook over medium-low heat 2 minutes. Serve the chicken over the Cilantro-Mint Rice. Top with the toasted coconut.

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