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Chunky Chili Casserole

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Baked Curry Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Ingredients

  1/4 cup flour, divided

  1/2 tsp salt

  1/4 tsp pepper

  2-1/2 lbs chicken pieces

  2 Tbs butter or margarine, divided

  1 cup coarsely chopped apple

  1/2 cup chopped onion

  1 cup BAKER'S ANGEL FLAKE Coconut, divided

  1 garlic clove, minced

  2 tsp curry powder

  1-1/2 cups chicken broth

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Directions

Heat oven to 450°F.

Mix 1/4 cup of the flour, salt and pepper in medium bowl. Coat chicken pieces with flour mixture. Place chicken, skin sides up, in single layer in shallow baking pan. Dot with 1 tablespoon of the butter. Bake 15 to 20 minutes or until chicken begins to brown.

Meanwhile, melt remaining 1 tablespoon butter in medium saucepan on medium-high heat. Add apple, onion, 2 tablespoons of the coconut, garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in remaining 1 tablespoon flour and chicken broth; bring to boil. Remove from heat.

Reduce oven temperature to 350°F. Pour sauce over chicken pieces. Sprinkle with remaining 1 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Place chicken and sauce on serving platter. Serve over rice, if desired.

Makes 4 Servings