Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes Recipe

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Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes
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  1. One hour before you wish to eat:.
  2. Wash, then score with a knife, the skins of the sweet potatoes or yams and place in a 350°F oven.
  3. To save some time, you could microwave them 1/2 way for 8 minutes and then put into a 350°F oven for 1/2 hour.
  4. In a small dish add the 1/2 butter or margarine to the 1 tsp cinnamon. Mix well and cover and refrigerate.
  5. Make the salsa next.
  6. Into a glass or ceramic bowl, put the raisins into the rum and let soak for 15 minutes. Slightly warming the rum will allow the raisin to increase absorption.
  7. After rehydrating, add to bowl: the mango, 1/2 tsp of the curry paste, the peppers, garlic, green onions, ginger, sugar, vinegar and give it a stir to incorporate. Cover with plastic wrap and refrigerate.
  8. This is best when mixed just a few hours before serving but can be made in the morning if kept tightly covered.
  9. Making the coconut chicken fingers.
  10. Into a plastic resealable baggie or a bowl, put 1/4 oil mixed with 1 1/2 tsp of the curry paste together. Add salt and pepper to taste.
  11. Add the prepped chicken fillets into the bag or bowl and gently massage the marinade into them. Leave for 15 minutes in the refrigerator.
  12. Heat the remaining 1 1/2 cups oil in a heavy bottomed pan set to medium high heat. Too high heat will cause the coconut to burn before the chicken is thoroughly cooked.
  13. Using three bowls, put the flour into one with salt and pepper to taste, the eggs slightly beaten into another, and the coconut into another.
  14. Take out the chicken. Taking one fillet at a time, dredge into the flour, then the egg, then into the coconut. Shake off excess and set aside on a plate. Do all the fillets in this manner.
  15. Gently place the fillets in the hot oil, and watch out for splatters. You will have to keep and eye on them. If they brown too quickly, then the chicken inside won't be cooked before the coconut burns.
  16. Cook for 10-15 minutes, turning once.
  17. Take out when toasty brown and juices run clear. Drain on paper towels.
  18. Take the potatoes out of the over and either serve whole or halved with the cinnamon butter melting into them. Put the chicken fingers on a platter with a bowl of the Mango salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1475.1 Kcal (6176 kJ)
Calories from fat 959.93 Kcal
% Daily Value*
Total Fat 106.66g 164%
Cholesterol 192.13mg 64%
Sodium 1317.48mg 55%
Potassium 1207.42mg 26%
Total Carbs 95.66g 32%
Sugars 30.23g 121%
Dietary Fiber 12.35g 49%
Protein 35.9g 72%
Vitamin C 106.6mg 178%
Vitamin A 1.1mg 36%
Iron 4.5mg 25%
Calcium 193.4mg 19%
Amount Per 100 g
Calories 236.14 Kcal (989 kJ)
Calories from fat 153.67 Kcal
% Daily Value*
Total Fat 17.07g 164%
Cholesterol 30.76mg 64%
Sodium 210.91mg 55%
Potassium 193.29mg 26%
Total Carbs 15.31g 32%
Sugars 4.84g 121%
Dietary Fiber 1.98g 49%
Protein 5.75g 72%
Vitamin C 17.1mg 178%
Vitamin A 0.2mg 36%
Iron 0.7mg 25%
Calcium 31mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.6
  • 40

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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