The Pioneer Woman Tasty Kitchen
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Coconut Chicken with Mango Chutney

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Level: Easy

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Description

Moist and crispy fried coconut chicken, topped with a sweet and savory mango dressing.

Ingredients

  • FOR THE COCONUT CHICKEN:
  • 1 dash Salt And Pepper
  • 8 ounces, weight Chicken Breast, Skinless, Boneless, Flattened To About 1/2" Thick
  • ¼ cups Unsweetened Coconut Milk
  • ¼ cups Panko Bread Crumbs
  • ¼ cups Unsweetened Shredded Coconut (I Used Reduced Fat)
  • 1 teaspoon Canola Oil
  • FOR THE MANGO CHUTNEY:
  • 1 cup Mango, Overripe, Diced
  • 3 Tablespoons Jalapeno Pepper, Stemmed, Seeded, Chopped
  • 1-½ Tablespoon Lime Juice
  • ¼ cups Orange Juice, Freshly Squeezed
  • ⅓ cups Sweet Bell Pepper, Diced
  • 3 Tablespoons Red Onion, Diced
  • Kosher Salt And Freshly Ground Black Pepper, To Taste

Preparation

Add salt and pepper to chicken and place in a Ziploc bag or shallow bowl. Add the coconut milk and marinate for 4 to 8 hours.

Place all the mango chutney ingredients in a skillet and cook until thick, about 10 minutes. Keep mixing together so it doesn’t burn. Once it’s cooled enough to handle, place in a mini food processor and blend until pureed. Set aside.

In a shallow bowl add panko bread crumbs and shredded coconut.

Spray a skillet with cooking spray and add canola oil. Set burner to medium heat.

Drain the coconut milk from the chicken and place chicken in bread crumb mixture. Be sure to cover the whole piece of chicken, and place in the skillet. Cook chicken for about 5 minutes per side until no longer pink.

Top chicken with mango chutney.

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