I love each part of this recipe; coconut, curry and chicken….how could it NOT be good? Over the summer Duane had made coconut curry chicken strips; http://www.muffinsandmeat.com/2013/08/27/coconut-curry-chicken-strips/ and they were delicious. He does so much of the cooking, the other night I decided to make dinner for him. I made coconut curry chicken, but instead of strips they were small cutlets. Also, instead of using only coconut for the breading, I incorporated breadcrumbs and more spices. I also used peanut oil instead of canola, but you can use the oil of your choice.
I served the chicken with Duane’s Spicy Chinese Peanut Noodles; (http://www.muffinsandmeat.com/2013/08/29/spicy-chinese-peanut-noodles/), which he made; so I guess he didn’t have the night off from making dinner. These are my favorite noodles and I think they work with everything.
With the flavors from the chicken and the noodles I don’t think you need a dipping sauce. However, if you choose to use one I suggest a Habanero, I think it mixes well with the coconut. I love this recipe, and I know it will be used often!
Coconut Curry Chicken
- 2 pound chicken tenderloins; skinless and boneless (or chicken breast sliced in half to reduce thickness , then cut into small cutlets)
- 1 1/2 cup coconut flakes, sweetened
- 1/2 cup chipolte panko
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 4 tsp hot madaras curry powder; divided
- peanut oil, or oil of your choice
- 1 egg, beaten
- 1 cup all purpose flour
- Clean and cut chicken into small cutlets.
- In a medium sized bowl combine coconut flakes, panko, cayenne pepper, garlic salt, onion powder, and 2 tsp curry powder. Set aside.
- In a small bowl beat egg and mix in 1 tsp curry powder. Set aside.
- In another small bowl add flour and the remaining tsp of curry.
- One cutlet at a time: coat with flour, then dip in the egg mixture, and finish by thoroughly coating with the breadcrumb mixture. Place on a plate.
- Fill a stainless steel or cast iron skillet with a 1/4 inch of oil, and bring the temperature to medium heat, 350 degrees.
- To fry the strips, work in batches by adding about 3 strips into the hot oil, and allow them to fry for about 3-4 minutes each side or until thoroughly cooked, moving them very gently every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain. Repeat process until all the chicken has been fried. You may need to remove pieces of coconut breading that has fallen into the oil.
- Once all the chicken is finished, serve and enjoy.