Baked Curried Chicken Breasts in a Coconut Milk Sauce

Total Time

662

Gather the ingredients.
Preheat the oven to 350 F. Spray a 9 by 13-inch glass baking dish with nonstick cooking spray and set aside.
In a large saucepan, combine the butter and olive oil over medium heat and heat until the butter melts. Add the onion and garlic; cook and stir until tender, about 6 to 7 minutes.
Add the curry powder to the saucepan; cook and stir for 1 minute. (This helps bloom the spices in the curry powder and enhances the flavor.)
Then add the flour, salt, and pepper to the saucepan; cook and stir for 2 minutes. Add the coconut milk and chicken broth; bring to a simmer. Stir until thickened, about 3 to 4 minutes. Stir in the raisins.
Cut the chicken breasts in half crosswise. Place the uncooked chicken in the prepared pan. Pour the sauce evenly over the chicken and move it around in the sauce so the bottom is coated. Sprinkle the chicken with the coconut.
Bake for 35 to 45 minutes or until chicken is thoroughly cooked, 165 F on an instant-read thermometer
Serve over hot cooked rice or pasta and enjoy!

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