Coconut Chicken Strips With Creamy Mango Chutney |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
2 large mangoes, peeled and diced |
1/2 teaspoon peeled minced fresh ginger |
1 seeded chopped green chili peppers (a mild one like poblano or anaheim) or 2 jalapenos, seeded and chopped (if you like it hot) |
1/8 teaspoon salt |
1 tablespoon lime juice |
1 tablespoon sugar |
6 tablespoons sour cream (any fat content) |
1 cup flaked coconut |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1 1/2 lbs boneless skinless chicken strips |
1 large egg |
1/3 cup melted butter |
Directions:
1. For Creamy Mango Chutney:.
2. 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. For Coconut Chicken Strips:.
4. Preheat oven to 400 degrees.
5. Mix coconut, flour and salt in a bowl.
6. Beat egg in a separate bowl.
7. Dip chicken strips in egg, then coat in coconut mixture.
8. Place on a very lightly greased shallow baking pan.
9. Drizzle evenly with the melted butter.
10. Bake for 25 minutes, turning once, until browned and cooked through.
11. Serve with creamy mango chutney.
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