Curried Coconut Chicken Fingers
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| Curried Coconut Chicken Fingers |
| photo by recipe author |
Servings: 4
Preparation Time: 20 minutes
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons coconut oil, liquified
- 3/4 cup shredded coconut
- 3 teaspoons curry powder
Preheat oven to 350; line baking sheet with foil.
Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.
Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170.
Recipe submitted by Tabitha, Cumming, GA
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| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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What a simple, delicious sounding recipe. Going to try this soon! Thanks
# Posted By Ben
| 3/8/12 12:30 PM
This works really well with tempeh for those vegetarians out there!
# Posted By Lisette
| 3/22/12 5:24 PM
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