Coconut chick-Thai Chicken Coconut Curry - Averie Cooks

Store-bought curry powder is brightened by fresh ginger and garlic in this minute chicken dinner. Inspired by the Indian spiced-infused oil called tarka , the mustard-flecked cashew topping adds final dose of flavor and crunch. I read the reviews and bought some green curry paste for that extra "UMPH! Will be making often! I did 1.

Coconut chick

I've made it 3 times now and get great feedback from guests and family. Will be making often! If Gheeto facials have extra veggies you Coconut chick to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you Coconut chick the coconut milk and carrots. Design by Purr. Love the mustard seeds Coconuh cashews.

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Love the changes you made too. T Nic "Excellent!! This recipe was delicious! Once again, I am late to getting on board with this one, but glad I finally got around to Matrix sexy it. I never leave reviews online, but I loved this!!! Hi Marie, so happy to hear this yay!! Love the leftover green beans idea. Your daily values may be higher or lower depending on your calorie needs. This is definitely one of my favourites! October 12, US Customary - Metric. Hi Coconut chick, thanks so Coconut chick Hi Mariloup, Haha it makes quite a difference! Thanks so much for letting me know :!!

We hope you enjoy it as much as we did making it.

  • This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor!
  • I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own.
  • That my friends, is this Vegan Coconut Chickpea Curry.
  • Your Rating: 5 4 3 2 1.

We hope you enjoy it as much as we did making it. Please share and spread the love. Who knows, there may be a sequel or feature film version in the future?

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As I was clearing the counters I discovered why — I forgot to squeeze the lime in there! Once again, I am late to getting on board with this one, but glad I finally got around to trying it. Thanks for adding your feedback. Do you think some roasted veggie may be good with it? Stir in the fresh lime juice. It was delicious and so easy to make.

Coconut chick

Coconut chick

Coconut chick

Coconut chick

Coconut chick

Coconut chick. Coconut Chickpea Curry (Vegan & Gluten Free)

Kristine Voykin. Laura Wallace Neely. Rating: 4 stars. I marinated my boneless skinless chicken breast for 12 hours in coconut milk grated ginger lemon zest a bit of garlic and soy sauce.

Other than that I followed the recipe and it was super moist super delicious. Glori Lynn. Love this chicken! I've made it 3 times now and get great feedback from guests and family. Tonight I served it with white rice stir fried broccoli and pineapple with a terryaki sauce. I also cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce. Thanks katie! This was interesting; I liked it but my husband seemed on the fence.

I mixed some coconut milk with the egg for coating the chicken. I didn't make the coconut sauce but instead mixed mayo honey mustard and some cayenne together to make a sweet and tangy sauce.

Served with mashed potatoes and broccoli. This is a great recipe and even if you tweak or substitute things a little it is pretty reliable to turn out yummy! As for the sauce I took advise from others and tweaked it a bit to suit the taste of my family I made it as chicken breasts and served it with side salads.

Thanks for this awesome and unique recipe! Jonah's Mom. I enjoyed the flavor of this but using the directions listed my chicken pieces did not get very crispy or brown in the oven. Some of them seemed a bit soggy. I like mine browner so I might try coating them with some pan spray before baking next time. I didn't have coconut milk so I used 3 T cream of coconut to 13 oz. I will make again. Great recipe! I served it with steamed broccoli and a recipe for Pumpkin Cheddar Grits that I got from a local magazine.

The Coconut Carrots from this site might be a good pairing. Awesome recipe!! Janet Pagliarello O'Sullivan. I did not make the sauce because of the mayo and instead served it with Saucy Susan to dip.

I made white rice and brocolli on the side. Cooked it at for 12 mnutes as my chicken was cut thin. Very yummy thanks for posting!!! Roberta Pactricia Fischer. Close Share options.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Today I had withdrawal since I had not made it in a couple of weeks. We went to an Indian restaurant for lunch and I had chickpeas and spinach and came home and made it at home with spinach as I usually do.

It was so good. Jessica, thank you so much for this recipe. I am SO happy to hear that!! I sliced the onions as you stated in your recipe but when I finished making as you stated I had a pan of sliced onions. Were they suppose to be chopped?

Heyo, I found your recipe looking for something with coconut milk and chickpeas and found this. I liked it a lot.

This was the first recipe I tried from you and it was absolutely amazing! I am always looking for vegan recipes that my kids will love and this one was loved by everyone. I was thinking of trying this same recipe but adding eggplant.

Love the flavors thanks! Love your additions and suggestions. Very tasty! I added a handful of spinach and a handful of fresh coriander to the sim.

I am wondering, in the ingredients list you call for 2 tbsp of oil to saute. However, I read through the instructions several times and am not finding when, or what to saute. Please help, thanks. I hope that helps, and that you enjoy!! I have made this recipe three times and will make this curry again and again!

My husband and I love it! We love going out for indian food, but it is often pricey and too heavy with cream for me being lactose intolerant :P This curry is easy to make, super yummy and a light, healthy dish.

Thank you so much for sharing your recipe! Same with me — I love Indian food but sometimes it is so expensive!! Hi I am about to make this for my friend thus week. Can I clarify the onions please? Is it 2 yellow onions and a red onion or one or the other? Can you please give an idea of how many cups the diced tomatoes are? Some people above have suggested adding everything from spinach to kale to potatoes — you can add a lot to it! I hope you enjoy!!

I never leave reviews online, but I loved this!!! Oh, and I forgot the lime, even though I add it. It was so good!!!!!!!! I am making it again now but going to use meat this time. It is officially a staple in my house. Thanks so much for your feedback and for sharing your changes!! Hi Jess! Made this last night and felt like such a badass chef! My boyfriend and I looooooved it. Thank you this recipe I make frequently so delicious.

I randomly came across this recipe last night and as I had all the ingredients made this for dinner tonight. Thank you for both the recipe and the detailed notes re add-ins and substitutions perfect for this nervous cook! So glad you notes helped you so much too haha.

First thing I look at is the ingredients. I was so happy to see that I had everything needed to make this recipe. This is my favorite thing right now. Thanks this was delicious! I used tikka masala instead of garam and spiced it up with sambal oelek. This is one of the tastiest curries I have ever had. You are right about the big squeeze of lime on top — tastes like perfection! Thanks for this recipe.

Thumbs up from my hubby and me?? Made a good amount so have frozen some, next I will attempt the naan bread recipe. Super easy for a busy college student. I just make some rice and warm up the leftovers for a delicious, filling meal! Thanks again!! I just got done making this and I am eating it now! So good! Thank you so much for the list of fall foods!

So good, so easy, so quick! I made this and it was soooo good. I am looking forward to trying you lentil dish next. Thank you for sharing this with us!! My picky teenager loved it! Thank You, Jessica. I made it as was instructed the first time and again it was great!!! I also added 2 white potatoes thickly diced and boiled in salt water when I added the coconut milk only because I needed to use them before they expired. BUT this recipe is perfect as is and at our dining table we eat it over brown Basmati rice.

Love the changes you made they sound so great too and this recipe is a great way to use up extra veggies around the pantry and fridge! I just made this it was so delicious! I had to sub fresh tomatoes for blended tomatoes as I was cooking for a VERY fussy eater, but it worked wonderfully.

I just finished making this with a few small adjustments: swapping the cumin for coriander, using chickpea flour instead of coconut flour, and tossing in some roasted cauliflower. This is going to be a repeat-recipe , absolutely! So happy to hear you enjoyed and that this will be a repeat recipe!! This is one of my favorite dishes!!! We love it. I cook 1 pound of dried chickpeas and use the amount of liquids in the recipe and I also add a lot of frozen spinach.

The spinach adds a nice green color and you have a whole meal in one pot. Is the coconut flour for thickening and if so, can I replace it with something else? I hope you enjoy! So so easy and very yummy!

Only added a little bit of red pepper flakes. Surprisingly very filling as well when paired with price. With the spices used its pretty bland. I used Penzeys Rogan Josh spice in place of the curry and garam masala and it turned out great!! I made this and it was fantastic but I would never use 3 onions. I used one and it was plenty. Great flavors!! Yesterday I added carrots and raisins. The raisins add a nice sweet touch. My boyfriend had two servings! I think I followed the recipe quite well but my sauce turned out rather pale instead of the rich brown in your photo… What could I have done wrong?

So glad you enjoyed!! A lot of things could affect that — the tomatoes used, the colour of the curry powder, the colour of your garam massage and even whether you browned the spices or not. My husband and I have both made this dish and his always comes out much darker than even this photo because he slightly browns the spices in the pan before adding the liquids.

I just made this for my family- mmmmmmmmm!!! I used extra spices to make a mild, yet flavorful sweeter curry. So happy to hear!!

Love the changes you made too. This recipe was delicious! This is my new favorite meal. This recipe is a winner, every. Thanks so much for this recipe. Thanks again. I really like your blog, this recipe is so good. I love it. I made it today again. Im thinking about adding some tofu next time.

I think with the coco and curry it could be very nice. I liked this recipe and will make it again. I will definitely be using just one yellow onion. I am not a big review person but I must say that I just made this and it was simple ,creamy and so delicious! It will be a staple in my weekly meal rotation. Thanks for the great recipe! This recipe is fantastic! Very tasty and quick, definitely a keeper.

Hey, Jessica! I made this recipe tonight and although I loved how it made me feel light, fresh, easy, etc I found it lacking some flavor. Any advice for taking the flavor of this recipe up a knotch?

I just made and ate this one over brown rice with some pickled tomatoes on the side. Very good! Oh wonderful! Thanks for taking one of my favourites and making it even better! I made this for the 1st time the other night.

It was sooo good. The colours after the cooking look exactly like the picture. It was flavoursome with spice and sweetness. Definitely my go to curry and so easy to make with easily accessible ingredients.

Normally I he a hard time getting the spice level right in curry dishes but with a bit of extra curry powder and some red pepper flakes it was truly delicious. And super easy too! From one Jess to another Jessica, thanks for the recipe!

Made this tonight and it was so good and filling! Even my 14 yr old carnivorous son liked it. I love lime, too! Going to add it to the leftovers though so I can taste it tomorrow! I made this last night and we really enjoyed it but it was even better for lunch today as the flavours melded overnight.

I added some chilli flakes and spinach. My partner has asked me to keep this on our regular menu, but I had planned to anyway. I disagree with one thing you wrote; this would never last 5 days in our fridge too yummy?. Will have to make a double lot next time. Thanks for sharing the recipe, Jessica. I just came across your recipe on Pinterest and it sounds so tasty. Your pictures make it look so devine!

Thanks for the share Jess! This is my all time favourite curry…. Thankyou Jessica. I made this curry this week and it was sooo tasty and easy. I found your recipe on yummly when I was looking for a quick fix for dinner. This was absolutely delicious. And all ingredients were on hand which was key, as we are in the middle of a Noreaster here is Stamford, CT. This is so tasty! So so yummy! Next time I will double the recipe and eat it all week!! Looks and smells delicious, I added finely chopped broccoli for greens.

Just a question, can I freeze this recipe? Made this tonight for dinner, it was delicious! I added a sweet potato, red pepper, and frozen green beans. I doubled the amount of spices maybe mine are getting old. Delicious recipe! I absolutely loved this recipe! My only question is, how many grams or ounces would you say is equivalent to one serving for tracking purposes? Hi Carla! It serves 5 so weighing it out and splitting it into 5 would give you that figure.

I hope this helps! I just made this for dinner! It was incredible. So flavorful, creamy, and easy. I will make this again for sure! I was thinking it would be great with some potatoes thrown in, maybe some peppers, or other veggies! I would also like to include some naan bread next time. But, just the curry over rice was great! Hi Lexi! Thanks so much for letting us know how much you enjoyed it! An addition of potatoes and peppers sound magical you will definitely enjoy those! This was absolutely delicious!

Very flavourful! Hi Robbin! Thanks for this comment! Cheers to you, your 9 year old and cheers to all 10 fingers! Coconut chickpea curry was very good. I have substituted black-eyed peas instead though the last 2 times I made this. Even better. Also made the red lentil curry today for first time. I loved it too. These two recipes are in my regular repertoire now.

Hi Efrem! Thank you for trying them and thank you for your kind words! This recipe is so easy and good! Haha Noelle! Jessica saves the day once again!

I tried this recipe and while it was good, I added tomato paste and some sweetener to make a luscious chickpea tikka masala. We are smacking our lips as I type. The flavors were deep and I ended up adding beet greens that I had gotten that morning at the farmers market. Will be making again, and again! Thank you for your great recipes.

Wow Patricia Thank you so much. As a former meat eating husband I will agree that this is an amazing recipe!! Hi Stephanie! I tried this and absolutely loved it! Thank you so much for this recipe.

Fantastic recipe! Hi, Jessica. The ingredients in the recipe that have points are the coconut milk 41 points for the whole can , the coconut oil 7 points , and the coconut flour 1 point.

Everything else is zero points, including the chickpeas! I hope this answers your question. The recipe sounds delicious. I wonder if reduced fat coconut milk would work with your recipe. Do you know? Using the reduced fat coconut milk would change the points to 6 per serving instead of Thank you and I truly appreciate it!

I will update the WW to reflect using reduced fat coconut milk, and will share what it is with regular coconut milk too. To answer your question — yes you can definitely use reduced fat coconut milk!

Some readers have even expressed that they used soy milk, or almond milk or boxed coconut milk and it worked fine for them. I truly hope that helps and that you enjoy so much!! Sriracha is a necessity to me for the sweet and spicy addition. Such a great recipe to play around with, thank you!

Thanks for your feedback. Love this! Made this curry some time ago and froze half of it for my lunches. My colleagues loved it as much as I did! And you are right: the secret is in the lime! I served with rice and it made a very comforting yet healthy meal. Hi Marie, so happy to hear this yay!! Yes to the lime haha. Love this curry. So quick and easy. The tomatoes held together better and I liked the chunks of tomato. This is definitely one of my favourites! This recipe however is delicious.

My husband hates curry and he told me it was really good. This is a great curry! I use different veg depending on what I have on hand at the time, like eggplant, sweet potato, mushrooms, red peppers etc! Serve with brown rice! Totally loved this meal! My 7 year old and 4 year old who is VERY picky devoured this! My 7 year old would take a bite, close her eyes and hum to herself—she even took seconds. Thanks great recipe. Made this last week, really easy and delicious.

Flavoursome but not hot. Amazing recipie. Made it for my monthly meal swap with my girlfriends and we all loved it and have made it multiple times sent. Love that it is easy, healthy, and so delicious. Thanks for a great one. Just made this for dinner tonight — the first recipe I have made from your site and all I can say is WOW. Going to the store tomorrow to pick up ingredients to make again.

Thank you!!!! Oh wow Abigail!!! Thank you so much for your kind words this brought a smile to our faces! Made this last night. It took about 40 minutes…. I even forgot the lime and it was out of this world deeeelicious! Thanks for this great recipe, Jessica! Once again, I am late to getting on board with this one, but glad I finally got around to trying it. It was delicious. I really love your site and the great recipes.

I absolutely love this recipe! I add spinach to this recipe which is delicious. I was searching for a recipe for coconut chickpea curry and found your site. I made this tonight and it was so delicious. I made it exactly as your recipe stated.

The only thing I needed was some naan bread. I have been looking around at other wonderful recipes here and want to say I will be making many of them. Thank you. Someone posted your recipe on my Facebook page today and I immediately wanted to try it. I love it, and so easy to make. I did add some red pepper flake, because I do like things spicy, and at the very end I added some fresh cilantro which really made it flavorful.

This will definitely be a recipe I make over and over. Just made this curry! It nicely compliments the whole meal?? Really great meal, quick to make, so I am sure I will be making it over and over again now! I tried this receipie for my lunch and I adore it. Made this wonderfully simple and so-completely-tasty curry this evening for my husband and I and totally loved it!!

Quite a few readers have just left them out! You could even try a pumpkin puree, or a butternut squash puree, something along those lines. I hope that helps!! This recipe is to die for, my house smells like heaven right now. Will certainly be making this again, just begun my vegan journey and this recipe really hit the spot so thank you!

I made this chickpea curry tonight and loved it! My husband was very impressed. Finally, he wondered if there was meat in it! I added sled cauliflower to it and liked it. Thanks for this easy and great recipe! Love this recipe! Serve it to my family at least once a month. I am not vegan but love being able to serve a delicious vegan meal and teach my kids about diversity in food.

Wow Alicia that is so inspiring! Thank you for trying our recipes. This recipe is so delicious! We enjoyed this curry very much! Think it was a shared link on Beaming Bakers site. What can I use in place of the coconut oil? I have a friend that can not have any kind of oil or animal product, no dairy either.

Hi Victoria. Mind you this will change the flavour of the overall dish. Hi Veronica we like this recipe from all recipes. Its simple and uses easy to find ingredients. We hope this helps! Sounds delicious, I will definitely make this dish.

You mentioned you grind your own spices. Can you include which ones are used in garam masala and quantities please. I added a little tofu and kale. So filling and flavorful! Hi What can i sub for coconut flour anything? I dont have any on and but want to make this tomorrow as it looks delish!!

Also, love your hair cut! You look radiant and happy. Thank you.. I just tried this Curry and love it. I added carrots and spinach because I was too lazy to cook separate vegetables and it was delicious.

I have cauliflower rice with mine which is a good alternative to general rice and no carbs. Thanks so much Marcia! We love cauliflower rice too! It does keep well in the fridge or freezer so everything should work out well for you. Also due to stomach issues, I held off on black pepper. I might try this with paneer, being a vegetarian, also with drained lentils instead of chickpeas for a delightful variation. Super easy to put together!

It is definitely a comfort food! Your variation sounds amazing! Thank you so much for taking the time to leave such kind words. They really liked it!! Hi Honey! This is so great! Homemade Garam Masala really is incredible! Thanks for your generous review as well! We hope you have a wonderful day! I just made this and it was great!! Took the easy way — everything was canned, spices were bottled, all I did was chop an onion and slice a lime.

I will definitely make this again using fresh ingredients and adding other vegetables, but what a great recipe to keep the ingredients in the cupboard to always have a quick healthy meal available! Should have added: I used a can of chopped fire roasted tomatoes and did not drain them. I added one TB of coconut flour, and I think the consistency was perfect. Everyone in the family family was happy! This is great Jacey!

Soooo easy to make! First attempt at making this and it was a joy to do! Thinking brown basmati rice and some papadums? Toying with the idea of adding chopped fresh spinach. Made it ahead so I will be reheating in Corningware dish so lots of time to add the chopped spinach. Thinking this is going to be a new recipe for my month meal rotations!

Hi Cat! Papadums and basmati rice sound perfect as accompaniments to this dish! We hope you and your family enjoy! Thank you for reading and adding it to your rotation! My whole family loved this meal. I have shared it with many friends. Am keen to try all the variations too! Hi Lynne!

Thank you so much for your kind words! We are so happy that you enjoyed it! Thank you again for reading! This is pretty good, and even better with a teaspoon of sugar.

I forgot to add the lime, so I will be sure to do that next time. Wow thank you so much Rachel. Thank you so much for reading! We love this recipe Jessica! Our household eats it once a week! Would you mind if we featured it on our blog? Thanks so much Paige and so happy to hear! Thank you so much and we really appreciate it! Hey Jessica, Love this recipe!! My go to quick, healthy dinner. I add fresh spinach as well for a few extra nutrients.

Prepared this dish for guest this eveningt. One of whom is a vegetarian. I am totally hooked. Used half tinned tomatoes and half diced fresh tomatoes.

Loved the coconut curry. Could you add a Justaoinch. Hi Melissa! Thanks so much for the suggestion. Thanks for reading! This is the first time i tired something with coconut oil and coconut milk.. Hi Jessica, I just tried your recipe! Apart from that, it checks all my boxes: vegan, cheap, healthy, and high in protein. Thank you for sharing it with us! Hi Charlotte! We always want our readers to feel they can adapt the recipes to their taste palate!

Thanks for the recommendations! Do you know if you can make ahead? I have company coming and no time to cook the day of. Wondering if I can make the day before and then reheat the day of? Anyone tried it? Hi Penny! You can make it the day before. Hi Sharon! This turned out great! A little on the spicy side for me, but not anyone else I am known to be a whimp when it comes to spiciness! I added some chopped up Kale and the flavors are great!!

I served it over cauliflower rice! A definite keeper! See me make this recipe casually below:. Prep Time: 15 mins. Calories: Rating: 5 from 14 reviews. Notes: This recipe is vegan and gluten free. This curry lasts for at least 5 days in the fridge as leftovers.

You can serve with whole wheat naan bread, basmati rice, or even crispy tortilla chips. Share This Post. Dannii Hungry Healthy Happy says:.

That is one delicious looking curry — so creamy too. We love chickpea curries. February 29, Gayle Pumpkin 'N Spice says:. Jessica says:. March 11, Megan - The Emotional Baker says:. Cailee says:. Zainab says:. Totally add anything you desire :. March 1, Sondra says:. November 22, Hi Sondra, I actually used fresh tomatoes! Cathleen A Taste Of Madness says:. Looks absolutely delicious! Coconut and chickpea combo is indeed yum!

Kelly - Life Made Sweeter says:. Ashley Harris says:. March 22, Hi Ashley, So glad that you enjoyed this! March 25, Victoria says:. I just made this! It was perfect. March 30, Thanks Vicky! Love your idea of adding greens! April 4, Kim says:. The pictures look incredible! April 20, Hi Kim, Thanks! Hey Jessica, Just tried this amazing curry but didnt have garam masala so I improvised by adding cinnamon and clove and it was to die for.

Thanks for the inspiration Marla. May 15, May 18, Kristine Belanger says:. June 26, So glad you enjoyed Kristine!! October 12, Jenna says:. July 8, July 20, Belinda says:. Thank you for this delicious curry recipe? Will definitely be making this again! Khristen says:. July 11, Hi Khristen, Thanks so much for your feedback! Crystal Beck says:. Have you tried making it in a slow cooker instead of on the stove?

If you try it please let me know! July 21, Betsy Amit says:. This is really an outstanding recipe. Rich, deep flavor, and yet so easy to make. July 24, August 4, Lisa says:. July 29, Hi Lisa, I know I replied to you already via email. August 16, August 28, Tamara says:. Camille says:. Brittany says:. Thanks so much for sharing your feedback!! Shirley says:. August 30, August 31, Melisa says:. September 4, Loving the greens you added. Ben says:. September 8, September 14, September 19, Hi Jessica, I just added this above!

Megan MegUnprocessed says:. September 21, Johnna says:. What a delicious looking curry. Excited to give this a try soon! October 25, Caroline from France says:. September 28, October 1, Ebony says:. October 3, Love your additions. Thanks so much for sharing! Eleonora says:. October 13, Sandra says:. Hi Sandra, Yay! Laurie says:. October 16, Hi Laurie, Thanks so much for letting me know!

Dawn says:. October 23,

I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!

Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade.

Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk. Preheat oven to degrees F degrees C. Line a baking sheet with aluminum foil and grease with olive oil. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs.

Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture.

Place the coated strips onto the prepared baking sheet. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. All Rights Reserved. Coconut Chicken. Rating: 4. Read Reviews Add Review. Save Pin Print ellipsis Share. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.

I Made It Print. Editor's Note The nutrition data for this recipe includes the full amount of the breading ingredients.

Per Serving:. Rating: 5 stars. They had great flavor and the breading was nice and crispy. Whisk in a pot before putting on heat bring to a boil and keep warm until served. Thumb Up Helpful. Rating: 1 stars. Kristine Voykin. Laura Wallace Neely. Rating: 4 stars. I marinated my boneless skinless chicken breast for 12 hours in coconut milk grated ginger lemon zest a bit of garlic and soy sauce. Other than that I followed the recipe and it was super moist super delicious.

Glori Lynn. Love this chicken! I've made it 3 times now and get great feedback from guests and family. Tonight I served it with white rice stir fried broccoli and pineapple with a terryaki sauce. I also cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce.

Thanks katie! This was interesting; I liked it but my husband seemed on the fence. I mixed some coconut milk with the egg for coating the chicken. I didn't make the coconut sauce but instead mixed mayo honey mustard and some cayenne together to make a sweet and tangy sauce. Served with mashed potatoes and broccoli. This is a great recipe and even if you tweak or substitute things a little it is pretty reliable to turn out yummy!

As for the sauce I took advise from others and tweaked it a bit to suit the taste of my family I made it as chicken breasts and served it with side salads. Thanks for this awesome and unique recipe! Jonah's Mom. I enjoyed the flavor of this but using the directions listed my chicken pieces did not get very crispy or brown in the oven. Some of them seemed a bit soggy.

I like mine browner so I might try coating them with some pan spray before baking next time. I didn't have coconut milk so I used 3 T cream of coconut to 13 oz. I will make again. Great recipe! I served it with steamed broccoli and a recipe for Pumpkin Cheddar Grits that I got from a local magazine. The Coconut Carrots from this site might be a good pairing.

Awesome recipe!! Janet Pagliarello O'Sullivan. I did not make the sauce because of the mayo and instead served it with Saucy Susan to dip. I made white rice and brocolli on the side. Cooked it at for 12 mnutes as my chicken was cut thin.

Very yummy thanks for posting!!! Roberta Pactricia Fischer. Close Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews.

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Coconut chick

Coconut chick

Coconut chick