Lyndsay Wells (AKA The Kitchen Witch) and I go way back in this wonderful world of food blogging. Over the years, we have become online friends and I have been so inspired by all her foodie accomplishments, especially via videos on YouTube. When I watched her make this simple and easy oven-braised curried coconut chicken, I had to try it!
I had three tiny little skinless, boneless chicken breasts so if you make this with larger ones I would only use two.
Preheat oven to 350F. Grease a shallow casserole dish with oil. Sprinkle chicken breasts on both sides with the 1/4 tsp: salt, pepper, garlic, onion powder mixture and place in dish.
In a large bowl, mix together 1/2 can of coconut milk with 1 tbsp curry paste. I used mild but if you like it hot, go for it.
Add 1/4 tsp chili garlic sauce, 1 tsp brown sugar, 1/4 tsp salt, 1 tsp lemon juice…
… and 1/2 tbsp curry powder.
Pour over chicken and bake for 55 minutes.
I kind of took things from there. I toasted up some almond slices and made scented rice. I also pan-fried and then roasted goat cheese-stuffed portobello mushrooms.
Because these chicken pieces were so small I only cooked them for around 45 minutes. I removed them from the casserole dish.
Make a cornstarch slurry by combining 1 tbsp cornstarch mixed with 2 tbsp water. Add to the sauce, stir well and return to the oven for an additional 3-5 minutes. This will perfectly thicken the sauce.
I had no idea you could make an oven sauce that way Lyndsay, thank you!!!
This dinner is a little time consuming but very easy and so tasty, it is crazy! We absolutely adore it and I am now making it once a week which for me is unheard of. A recipe that makes chicken taste this good? Well I just had to share it with you.
Thank you Lyndsay for this winner of a recipe! It is perfect. I give this recipe five out of five wooden spoons.