Sheet Pan Coconut Pecan Curry Chicken

Sheet Pan Coconut Pecan Curry Chicken
  • Yield: 4 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 40 Mins.


  • 1/2 cup full fat, unsweetened coconut milk
  • 2 1/2 teaspoons curry powder, divided
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil, divided
  • 1 1/2 teaspoon fresh ginger, grated
  • 3 pounds chicken thighs, bone-in & skin-on
  • 2 sweet potatoes, medium (about 1-1/2 pounds), peeled and cut into 2-inch pieces
  • 1 red onion, peeled and cut into 1-inch wedges
  • 1 1/4 teaspoon kosher salt
  • 3/4 cup Fisher® Pecan Halves
  • 1/2 cup cilantro leaves, chopped (for garnish)
  • 1/3 cup golden raisins (optional)
  • For food safety, gently rub produce under cold running water.


  1. Preheat oven to 425°F. In small bowl, whisk in coconut milk and 1/2 teaspoon curry powder until smooth.
  2. In separate small bowl, stir garlic, 1 tablespoon oil, ginger and remaining 2 teaspoons curry powder until a paste is formed. Place chicken in large zip-top bag and add spice paste. Close bag and shake and massage until chicken is evenly coated in paste. Wash hands with soap and water after handling uncooked chicken. Do not reuse spice paste used on raw chicken.
  3. Place sweet potatoes and onion on rimmed half sheet pan. Drizzle with remaining 1 tablespoon oil and toss to combine.
  4. Arrange chicken pieces skin-side up between vegetables on pan. Sprinkle chicken and vegetables with salt. Transfer to oven and bake 40 to 45 minutes or until vegetables are tender and internal temperature of chicken reaches 165°F on a food thermometer.
  5. Remove pan from oven. Evenly sprinkle with Fisher® Pecans, cilantro and raisins, if using. Divide chicken and vegetables between 4 plates. Drizzle a little of the pan drippings over the chicken, then drizzle chicken and vegetables with coconut milk mixture.

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