COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE
Steps:
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Nutrition Facts : Calories 665 kcal, Carbohydrate 50 g, Protein 31 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 379 mg, Sodium 1641 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE
We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.
Provided by Angie McGowan
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
- In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
- While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
- In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
- Serve chicken nuggets with mango dipping sauce.
Nutrition Facts : ServingSize 1 Serving
THAI CURRY CHICKEN NUGGETS
These inconspicuous-looking chicken nuggets have a hidden layer of tasty red curry. Served with a sweet and sour dipping sauce, they are fusion food magic!
Provided by The Food in My Beard
Categories Appetizer
Time 1h30m
Yield 32
Number Of Ingredients 12
Steps:
- Mix the coconut milk with the curry paste. Add a teaspoon of salt. Cut the tenders the short way so you end up with about 30 nugget-sized pieces. Mix the chicken into the curry mixture. Allow to marinate in the fridge for 1 hour.
- Meanwhile, mix all the dip ingredients.
- When the chicken is about ready, get the breadcrumbs onto a flat dish, and bring the frying oil to 350°F.
- One by one, shake some of the marinade off each piece of chicken and dredge it in the breadcrumbs, pressing to make sure the breading sticks on. After you do about 5, fry them as you start breading the next batch. Fry only about 4-5 minutes until well browned and cooked through.
- Serve with the dipping sauce.
Nutrition Facts : ServingSize 1 Serving
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
MANGO CHICKEN COCONUT CURRY
A little bit spicy and creamy, and a whole lotta delicious this Thai-inspired curry is loaded with chicken and mango.
Provided by Michelle De La Cerda
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Heat the wok on high, add 2 tbsp. sesame oil.
- Add chicken and cook until mostly done; remove and set aside.
- Add remaining sesame oil to the still hot wok.
- Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.
- Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved.
- Simmer for 3 minutes, allowing the liquid to reduce.
- Return the chicken to the wok with its released juices.
- Continue to reduce for another 2 minutes.
- Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.
- Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.
- Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro.
CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE
This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
- Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
- Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
- Apricot Dipping Sauce.
- While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
- Serve with your favourite vegetables and fries or mash what ever you like.
CRISPY COCONUT CHICKEN WITH MANGO SALSA
Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.
Provided by LilPinkieJ
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
- Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
- Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
- Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
- Top each breast with mango salsa.
MANGO COCONUT SAUCE
This very simple recipe for mango coconut cream sauce has a dash of lime. It can be served over grilled chicken with rice or egg noodles
Provided by *CrazyChef*
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Place the mangoes into a blender, and blend until smooth. Pour the mango puree, coconut milk, heavy cream, and lime juice into a saucepan and blend thoroughly; bring to a boil over medium heat. Serve immediately.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 13.8 g, Cholesterol 40.8 mg, Fat 17.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 12.2 g, Sodium 16.5 mg, Sugar 10.3 g
More about "coconut curry fried chicken nuggets with mango dipping sauce food"
BAKED CRISPY COCONUT CHICKEN NUGGETS - YAY! FOR FOOD
From yayforfood.com
4.8/5 (5)Total Time 35 minsCategory SnacksCalories 384 per serving
- Line a cutting board with plastic wrap, place the chicken breasts on top, and then cover the chicken with plastic wrap. Using a mallet (meat tenderizer), gently pound the chicken breasts until uniform in thickness* (see first note). Then, slice the chicken into bite-size pieces. Set aside.
- In three wide rim bowls (or plates), place flour, paprika, onion powder, garlic powder, salt, and pepper in one bowl, eggs in the second bowl, and shredded coconut with Panko breadcrumbs in the third bowl.
- Take a chicken piece, coat first with flour mixture, then egg, and finish with the coconut and breadcrumb mixture before transferring to your baking sheet. Repeat for the rest of the chicken pieces.
COCONUT CHICKEN TENDERS WITH MANGO DIPPING SAUCE ...
From marvelousmunch.com
Servings 4Estimated Reading Time 2 minsCategory Main CourseTotal Time 30 mins
- Then coat each individual chicken tender in shredded coconut, panko mixture and set aside on wax paper. Repeat until all chicken tenders are coated
COCONUT CRUNCH CHICKEN STRIPS - THE COZY APRON
From thecozyapron.com
Reviews 136Category AppetizerCuisine AmericanTotal Time 35 mins
- Preparing your dipping sauce by adding all of the sauce ingredients into the bowl of a food processor, and processing until completely combined and well-blended; cover with plastic wrap and chill in the fridge.
- To prepare the strips, fill a medium-sized pot about half-way with the peanut oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 360° while you prepare the strips.
- Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
- Set up your “coating” station by adding the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; have the whisked eggs in another medium-sized bowl, and add the sweetened shredded coconut into a third medium-sized bowl.
CHICKEN IN COCONUT MANGO VERDE SAUCE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 117Estimated Reading Time 4 minsServings 6Total Time 30 mins
COCONUT CURRY FRIED CHICKEN - I HEART RECIPES
From iheartrecipes.com
5/5 (5)Total Time 4 hrs 45 minsCategory Main
MANGO COCONUT CURRY CHICKEN WITH RICE NOODLES - ROBUST RECIPES
From robustrecipes.com
Estimated Reading Time 5 mins
10 BEST COCONUT CHICKEN DIPPING SAUCE RECIPES | YUMMLY
From yummly.com
COCONUT CHICKEN TENDERS WITH SPICY MANGO SAUCE - ONION ...
From onionringsandthings.com
3/5 (3)Total Time 1 hrCategory Appetizer/ Main EntreeCalories 720 per serving
- In a bowl, combine chicken tenders and seasoning salt. Massage well and allow to marinate for about 10 minutes.
- In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
- Dredge chicken in cornstarch, dip in egg white and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well. Arrange prepared chicken in a single layer on a baking sheet and freeze for about 30 minutes or until firm.
- In a skillet over medium heat, heat about 3 inches deep of oil to about 350 F to 375 F. Add chicken and deep-fry, turning as needed, for about 4 to 7 minutes, or until golden brown and crisp. Do not overcrowd the pan, cook in batches as needed.
BAKED COCONUT CHICKEN TENDERS WITH MANGO MUSTARD SAUCE ...
From myfoodstory.com
5/5 (1)Total Time 30 minsCategory Drinks, Snacks & AppetizersCalories 561 per serving
- In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
- When ready to bake, preheat oven to 200C/400F. Set a cooling rack on a baking sheet and spray or brush with oil.
- Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
- Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
COCONUT CHICKEN WITH SPICY MANGO SAUCE - A DUCK’S OVEN
From aducksoven.com
Servings 3-4Estimated Reading Time 3 minsCategory DinnerTotal Time 30 mins
- Preheat oven to 400 degrees F (200 degrees C). Stack a cooling rack on a cookie sheet and spray with cooking spray.
- In a food processor, combine all ingredients for the sauce, reserving half of the chile. Process until smooth. Taste the sauce- if you’d like it to be spicier, add the remaining chile.
- In a bowl, combine the flour, salt, and pepper. In another bowl, whisk together the egg and coconut milk. In a third bowl, add the shredded coconut. Dip the chicken strips first in the flour mixture, then the egg mixture, then into the rice to coat. Set on the arranged cooling rack.
- Bake the chicken for 10 minutes. Remove from the oven and flip the chicken pieces. Return to the oven and bake for another 3-5 minutes, until chicken is cooked through.
COCONUT CHICKEN STRIPS WITH SWEET CHILI SAUCE - BUDGET BYTES
From budgetbytes.com
4.8/5 (22)Total Time 35 minsCategory Dinner, Lunch, SnackCalories 873 per serving
CHICKEN BAKED IN COCONUT-CURRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
2.5/5 (6)Calories 278 per servingServings 4
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE
From eclecticrecipes.com
EASIEST WAY TO PREPARE APPETIZING MANGO FLAVOURED CHICKEN ...
From pastel-job.com
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING ...
From pinterest.com
CURRY MANGO DIPPING SAUCE
From rebahan2.onrender.com
10 BEST MANGO COCONUT CHICKEN RECIPES - YUMMLY
From yummly.com
DIPPING SAUCE FOR CORN NUGGETS - ALL INFORMATION ABOUT ...
From therecipes.info
EASIEST WAY TO MAKE APPETIZING BAKED / FRY CHICKEN TENDERS ...
From reysila.blogspot.com
MANGO, COCONUT & CITRUS CHICKEN CURRY MEAL KIT DELIVERY ...
From makegoodfood.ca
CRISPY RICE PAPER CHICKEN NUGGETS WITH CURRY MANGO DIPPING ...
From youtube.com
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING ...
From pinterest.ca
COCONUT CURRY CHICKEN NUGGETS RECIPES
From tfrecipes.com
SAUCE FOR CHICKEN NUGGETS RECIPE - TAHINI PASTE, KOSHER ...
From ingenstansalweer.com
RECIPE: DELICIOUS BAKED / FRY CHICKEN TENDERS WITH MANGO ...
From reysila.blogspot.com
COCONUT CURRY DIPPING SAUCE RECIPES
From tfrecipes.com
COCONUT CHICKEN CURRY & MANGO SALAD – VIDEO | KFI SAUCES
From kfisauces.com
COCONUT CRUSTED CHICKEN NUGGETS WITH PEANUT DIPPING SAUCE ...
From sickofeatingsidedishes.wordpress.com
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO …
From pinterest.com
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE
From currydemorecipes.blogspot.com
ECLECTIC RECIPES FAST AND EASY FAMILY DINNER RECIPES
From eclecticrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love