Crispy Coconut Chicken With A Apricot Curry Dipping Sauce Recipes

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CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE



Crispy Coconut Chicken With a Apricot Curry Dipping Sauce image

This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 -1 1/2 cup flaked coconut (I say this as it depends on the size of the breasts.)
flour to coat chicken
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1/3 cup butter, melted
5 tablespoons apricot preserves
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon curry powder, I use the hot curry powder

Steps:

  • Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
  • Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
  • Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
  • Apricot Dipping Sauce.
  • While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
  • Serve with your favourite vegetables and fries or mash what ever you like.

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE



Baked Crispy Coconut Chicken Tenders Recipe image

Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.

Provided by Momma Cyd

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 cup sweetened flaked coconut
1 cup Panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
⅙ teaspoon cayenne pepper ((optional))
½ cup flour
2 eggs
1 ½ pounds boneless, skinless chicken tenders
1 Tablespoon olive oil
½ cup apricot preserves
1 Tablespoon rice wine vinegar
¾ teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 450 degrees.
  • Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
  • Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
  • Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
  • Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
  • To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.

Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

COCONUT CHICKEN WITH APRICOT SAUCE



Coconut Chicken With Apricot Sauce image

Make and share this Coconut Chicken With Apricot Sauce recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 egg
1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 400ËšF. Line a baking sheet with parchment paper.
  • Lightly beat the egg in a medium bowl; set aside.
  • Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
  • Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.
  • Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.
  • Bake for 30 to 40 minutes, flipping once halfway.
  • To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 699.1, Fat 46.4, SaturatedFat 26.2, Cholesterol 200.3, Sodium 557.5, Carbohydrate 36.8, Fiber 1.9, Sugar 18.9, Protein 34.9

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