Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.