Coconut-Curry Chicken Fingers With Cashews
"Fitness Magazine"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 lbs chicken breasts, boneless, skinless and patted dry
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1 1⁄4 cups light coconut milk
- 1 cup skim milk
- 3 1⁄2 tablespoons red curry paste
- 3⁄4 cup cashews, roasted, salted
- 3⁄4 cup unsweetened flaked coconut
- 3⁄4 cup corn flakes
- 1 (10 ounce) bag Baby Spinach
directions
- Preheat the oven to 400 degrees. Lightly grease a large baking sheet.
- Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.
- In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 tablespoons curry paste.
- In a food processor, pulse together the cashews and coconut until finely chopped. Add the cornflakes and pulse until coarse. Transfer the mixture to a wide, shallow bowl.
- One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl. Place the chicken in the cashew mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet.
- Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over, about 10 minutes.
- While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 tablespoons curry paste. Divide the spinach on plates and top with the chicken fingers. Drizzle the chicken fingers and spinach with the sauce and serve.
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Reviews
-
I adapted the heck out of this recipe due to ingredients on hand but tried to stay with the original intent of it. I used strips of boneless skinless chicken thighs which I prefer to the breast as it can be too dry. For the milks and curry paste I used heavy cream, with coconut cream, curry powder and red thai chili sauce. For the crumb mix I used almonds, sweetened coconut, and Special K . I loved the crunch of the coating with the background spice of the curry and chili. The sweetness of the coconut was subtle and a nice contrast to the spicyness. I would like to try this with cashews, the almonds were good but I think the cashews good bring it up a notch. This was an unexpected delight and I will make it again. Thanks for sharing!
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I did take a little liberty when making this recipe, & it was all to the good, at least for us ~ A most enjoyable way to serve chicken breasts! I cut the curry paste by about a tablespoon, & also used sweetened coconut! Other than that, the recipe was followed! Definitely a keeper of a recipe! [Made & reviewed for the ZINGO part of ZWT6] -
5 stars plus for the coconut/cashew breading. Wow. The flavor was fantastic! I used chicken tenders, so I didn't even need to slice up the chicken. My chicken took about 15 minutes cook time. The chicken was done perfectly and the flavor was AWESOME. I tried it with the extra sauce, but didn't care for that. So I'll just always make this recipe without the extra sauce. Problem solved! I'll definitely make this over and over again. Great flavor and technique. Thanks! ~Made for ZWT6 by Zee Zesties~ -
Great way to fix another chicken dish! I used Recipe #409418 for the curry paste and added just a skosh of sugar after reading evelyn's review. And I used rice crispies instead of corn flakes because that is what I had on hand. All in all, I was pleased with the way this turned out. Thnx for sharing your recipe, Tarteausucre. Made for the Voracious Vagabonds of ZWT 6. -
This recipe was much easier to make than I thought it would be - the chicken didn't have a chance to really crisp up on both sides in 10 minutes so I had to bake a bit longer (more like 15) and for this reason, I expect, it was a little dry. Next time, I'd increase the oven temperature to speed up crisping. I only mixed in 1 tablespoon red curry paste into the coconut milk dipping sauce, and it was plenty hot for us. I would have liked more contrast in flavour in the dip - maybe a squeeze of lime and a little palm sugar mixed in to get that sweet/salt/tart thing that is so good in thai recipes? Thanks.
