Sometimes one extra step can make a difference in a dish. That’s the case with this curried chicken. The little detail is in the toasted coconut garnish.
A garnish can add more than flavor; it can add visual appeal. Think about it: thinly sliced fried leeks on top of fish; toasted nuts in rice or couscous; toasted coconut for crunch and a bit of sweetness in curry.
Taste this and you’ll see what I mean. It’s all in the fine-tuning. And toasting coconut only takes a couple of extra minutes--just spread some on a baking sheet and toast until browned. Be sure to use chicken thighs that are boned but not skinned.