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Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
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In small bowl, mix together yogurt and Thai yellow curry cooking sauce. Set aside.
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Mix panko breadcrumbs and coconut in a medium-sized bowl. Set aside.
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Mix flour with salt and pepper in a second small bowl. Set aside.
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Beat egg in a large bowl. Set aside.
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Dip each drumstick in the flour, then the egg, and finally the breadcrumbs.
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Place drumsticks on baking sheet and bake 60 to 75 minutes, or until chicken is cooked through. Turn over halfway through cooking.
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Serve with reserved yellow curry dip and green beans.
Tip: For a calorie-reduced version that's every bit as delicious, remove skin from drumsticks before breading them.