Ingredients for Coconut Chicken With Chilli Apricot Chutney
- Plain Flour
- Shredded Coconut
- 2 large eggs
- Chicken Breast Fillets
- Vegetable Oil
- Dried Chili Pepper Flakes
- Red Onion
- Dried Apricots
- White Sugar
- Rice Wine Vinegar
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How to Make Coconut Chicken With Chilli Apricot Chutney
- **Make the Chilli Apricot Chutney:** Heat 1 tablespoon of oil in a saucepan over medium heat.
- Add 1/2 teaspoon of chilli flakes and cook for 1 minute.
- Add 1/2 cup finely chopped onion, 1 cup chopped dried apricots, 2 tablespoons of sugar, and 2 tablespoons of white wine vinegar.
- Cook, stirring frequently, for 3 minutes or until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to medium-low. Simmer, uncovered, for 15 minutes, or until the chutney has thickened to your desired consistency.
- **Prepare the Chicken:** While the chutney simmers, place 1/2 cup all-purpose flour and 1 cup desiccated coconut in separate shallow dishes.
- Lightly beat 2 large eggs in a shallow bowl.
- Preheat oven to 150°C (300°F). Line a baking tray with paper towels.
- **Coat the Chicken:** Cut 4 boneless, skinless chicken breasts into 1-inch pieces. Coat each piece of chicken in flour, shaking off any excess. Dip in the beaten egg, ensuring it's fully coated, then press into the coconut, ensuring it adheres well.
- **Cook the Chicken:** Fry the coated chicken pieces in batches in a large skillet with 2 tablespoons of oil until golden brown. Transfer the chicken to the prepared baking tray and bake in the preheated oven for 10-15 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
- **Serve:** Serve the crispy coconut chicken immediately over rice or quinoa, topped generously with the delicious chilli apricot chutney.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
419g
Fat
103g
Carbs
43g
