Coconut Chicken With Chilli Apricot Chutney

"from taste.com.au"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by gailanng photo by gailanng
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by WorkNMomma photo by WorkNMomma
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

  • 12 cup plain flour
  • 2 12 cups shredded coconut
  • 2 eggs
  • 750 g chicken breast fillets, thinly sliced lengthwise
  • vegetable oil, for deep frying
  • Chilli apricot chutney

  • 2 tablespoons vegetable oil
  • 14 teaspoon dried chili pepper flakes
  • 1 red onion, roughly chopped
  • 400 g dried apricots, roughly chopped
  • 12 cup white sugar
  • 12 cup rice wine vinegar
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directions

  • Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
  • Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
  • Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
  • Fry in batches putting them in the oven on the baking tray until you are done.

Questions & Replies

  1. It would be helpful if the recipe would be uniform in its measurments of ingredients. Some of us aren't familiar with grams ect.
     
  2. What type of coconut? Sweetened or unsweetened?
     
  3. why is this recipe half in grams and half in American measurments?
     
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Reviews

  1. This was surprisingly super tasty. I'm not the biggest fan of coconut normally, but the chicken paired with that delicious sauce was a winning combination for me. I can't wait to make this again.
     
  2. Kids and adults really enjoyed this dish!! The chutney pairs so well with the chicken. I baked the chicken rather than frying it, and it came out juicy and delicious. It has already been requested as an addition to our monthly rotation. Great recipe!
     
  3. I have four words for this, darlin'. Keep your paws off! Made for A-NZ #38 Recipe Tag.
     
  4. I love coming across a recipe that matches an Auslese Riesling. I only made the chutney and made beef patties instead of coconut chicken just because I prefer meat unfried. The chutney was outstanding. I loved this meal with a glass of wine!
     
  5. Fry in batches putting them in the oven on the baking tray until you are done. Huh? Fry them on the baking sheet?
     
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RECIPE SUBMITTED BY

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
 
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