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Makes 4 servings. Serve over hot rice.



  1. Sprinkle chicken with salt; place chicken skin side up in greased shallow 2½-quart baking dish.
  2. Bake, uncovered, at 400 °F for 30 minutes or until golden brown.
  3. Meanwhile, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 1 tablespoon drippings.
  4. Add onion and cook until tender.
  5. Stir in flour and curry powder.
  6. Gradually add broth and half and half. Continue to cook, stirring, until sauce thickens.
  7. Pour over chicken; add peas and apples.
  8. Cover and bake 25 minutes longer. Sprinkle with bacon and with coconut, if desired.