Coconut Curry Chicken Nuggets
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1⁄2 cup mango chutney, divided
- 1 teaspoon curry paste, divided
- 1⁄2 teaspoon cumin, divided
- 2 (6 ounce) boneless skinless chicken breasts, each cut into eight pieces
- 1⁄2 cup flaked coconut
directions
- Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
- Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
- Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
- Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
- Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
- Serve with chutney sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really liked this! I have always liked coconut shrimp and this was a chicken version. It had a tangy sweet taste - yet not too strong! I made the dip - but we liked it just fine without it and did not use it. I especially like the fact that it is a weight watchers recipe - low in fat and calories!
RECIPE SUBMITTED BY
KelBel
United States