Thursday, June 12, 2014

Coconut Chicken With Mango Dip


I love chicken! And with the summer already in full swing, I don't want to be slaving away, cooking in an already hot apartment, with crappy AC. 

So, while browsing Pinterest, my sister-in-law pinned a pin.
And boy, did the chicken look so good and tasty!
See the original post HERE.

I must admit, my pictures don't do the meal justice, as I had my 4 and 2 year old banging forks on the table, whining that they wanted to eat NOW. The original post, her pictures are beautiful!
And, I long for the day when I have fabulous daylight in my beautiful new home and can take stunning pictures like her.

But anyway.... I decided to make some Coconut Chicken for myself
 (Oh, and my family too, can't leave them out, right)

I did tweak the recipe a bit, to my taste, but in all honesty. They were luscious, crunchy and moist and the dip, oh my!
Talk about delicious, I think I ate a whole boatload, Lol.

I served my coconut chicken with some couscous and a fresh mixed garden salad, with
A fresh and tangy cucumber, red onion, dill side.

But just in case you can't find her blog post here is the recipe.
Tweak it for your own palate.

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

(Makes 16 strips, serves 2-4)
• Vegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)
-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.
-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.
Creamy Honey-Mango Dipping Sauce ingredients:
½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
• Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it spicier)
½ teaspoon fresh lemon juice
-Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

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