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Coco-Style Chicken Curry

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"This is Coco-style chicken curry. Mozzarella cheese can be substituted for Havarti if desired."
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45 m servings 732 cals
Original recipe yields 4 servings

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  1. Place bacon in a large skillet or wok; cook and stir just until crispy, about 10 minutes. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
  2. Stir water and curry sauce mix into bacon-mushroom mixture; bring to a boil. Cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
  3. Season chicken breasts with salt and black pepper. Whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. Pour beaten eggs into a second shallow bowl. Dip chicken in the beaten eggs and coat with bread crumbs mixture.
  4. Heat peanut oil in a large skillet over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. Slice chicken.
  5. Spoon 1/2 cup rice onto individual plates; top with chicken, curry sauce, and 1 slice Havarti cheese.


  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

Per Serving: 732 calories; 33 g fat; 75.5 g carbohydrates; 47.2 g protein; 198 mg cholesterol; 1732 mg sodium. Full nutrition

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