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