Shirley's Chicken w/Coconut Crust Casserole

• 1 cup flour
• 2 tablespoons Hungarian paprika
• salt and pepper to taste
• 5 whole chicken breasts halved
• ½ cup veggie oil
• 2 lg onions chopped
• 3 clove garlic minced
• 4 bell peppers asst. color chopped
• 1½ tablespoons curry powder
• ½ cup dry red wine
• 1 can (16 oz) stewed tomato
• ½ cup dried currants
• 3 tablespoons mango chutney

Crust

• 4 tablespoons butter melted
• 3 tablespoons lime juice
• 1 cup shredded coconut
• 1 cup sliced almonds

Preheat oven to 350. Combine flour, paprika, salt and pepper in plastic bag. Drop in chicken pieces and shake to coat. Brown chicken in oil and remove to large casserole.

Add onions and garlic to the fat remaining in skillet and sauté 3 minutes. Add peppers and curry powder and sauté 5 minutes more. Add wine, tomato, currants and chutney, simmer 5 minutes.

Pour veggies and sauce over chicken in casserole. Cover and bake 1 hour.

In the meantime prepare the coconut crust. Blend butter, lime juice, coconut and almonds in small bowl. Remove cover from chicken. Sprinkle crust mixture over chicken. Return to oven and bake uncovered 15-20 minutes until lightly browned. Serve over or with rice.

Serves 10. When I cut this recipe back I do not cut back on the crust recipe. I guess I like the crust a little thick. When I cut back I also don’t cut back at all on the tomato or currents and I go a little heavy on the chutney.