Ingredients
-
-
2
-
1/2
-
1
-
1/8
-
1
-
1
-
6
-
-
1
-
1/2
-
1/2
-
1 1/2
-
1
-
1/3
Directions
Coconut Chicken Strips With Creamy Mango Chutney, Created for Ready Set Cook 2006 A delicious take on a popular Caribbean-influenced appetizer! The Mango Chutney should be made 4-6 hours in advance Cook times do not include the refrigeration time for the chutney , I liked the option of baking offered in here in a field of fried coconut chicken contest recipes However I found the strips not as crispy as I would have preferred The mango chutney was interesting and added to the recipe I liked the flavor, but I was left with over half of the sauce I would definitely reduce the amounts next time Good luck in the contest!!, I made this wonderful dish last night for dinner The chicken was lovely, crisp, tender and flavourful The sauce, was refreshing, tangy, slightly sweet, with a hint of mango and peppers We enjoyed your dish very much, thanks for sharing
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Steps
|
1
Done
|
For Creamy Mango Chutney: |
|
2
Done
|
Place All Ingredients in a Blender and Blend Until Smooth. Pour Into a Bowl and Refrigerate 4-6 Hours. Sweeten With Additional Sugar or Honey to Taste, If Desired. |
|
3
Done
|
For Coconut Chicken Strips: |
|
4
Done
|
Preheat Oven to 400 Degrees. |
|
5
Done
|
Mix Coconut, Flour and Salt in a Bowl. |
|
6
Done
|
Beat Egg in a Separate Bowl. |
|
7
Done
|
Dip Chicken Strips in Egg, Then Coat in Coconut Mixture. |
|
8
Done
|
Place on a Very Lightly Greased Shallow Baking Pan. |
|
9
Done
|
Drizzle Evenly With the Melted Butter. |
|
10
Done
|
Bake For 25 Minutes, Turning Once, Until Browned and Cooked Through. |
|
11
Done
|
Serve With Creamy Mango Chutney. |
