1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. chicken pieces
2 Tbsp. butter or margarine
1 cup apple
1/2 cup onion
3/4 cup Flaked Coconut
1 clove garlic
2 tsp. curry powder
1 Tbsp. flour
1-1/2 cups chicken broth
3 cups rice
Preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
Meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
Pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.
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