- 1/2 cup apple juice
- 1/4 cup flaked coconut
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 boneless, skinless chicken breast halves
- 1 tablespoon olive or vegetable oil
- 1 1/4 cups water, divided
- 2 tablespoons cornstarch
- 1/4 cup minced fresh parsley
- In a large resealable plastic bag, combine the first seven ingredients; mix well. Add chicken; seal bag and refrigerate for at least 8 hours. Drain and reserve marinade.
- In a large skillet over medium heat, brown the chicken in oil. Add the marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken juices run clear. Combine cornstarch and remaining water; stir into pan. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in parsley.