Coconut Chicken Fingers with Curry Drizzle and Avocado Relish Recipe

Name: Coconut Chicken Fingers with Curry Drizzle and Avocado Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Chicken Tenders, Or Equivalent Boneless, Skinless Chicken Breasts Cut Into Strips; 1 can (13 Oz. Size) Coconut Milk; 2 cups Panko Bread Crumbs; 1 cup Uncooked Rice, Any Kind; 1/2 Tablespoons Turmeric; 1 clove Minced Garlic; 3 whole Green Onions, Sliced; 6 ounces, weight Plain Greek Yogurt; 1 clove Minced Garlic; 1 teaspoon White Vinegar; 1 Tablespoon Honey; 1/2 cups Heavy Cream; 2 teaspoons Yellow Curry Powder; Salt And Cayenne Pepper To Taste; 1 whole Avocado, Peeled, Pitted, And Cubed; 1/2 whole Small Cucumber, Diced; 1/2 teaspoons Salt; 1/2 whole Lime, Juiced

Servings: persons

12 whole Chicken Tenders, Or Equivalent Boneless, Skinless Chicken Breasts Cut Into Strips
1 can (13 Oz. Size) Coconut Milk
2 cups Panko Bread Crumbs
1 cup Uncooked Rice, Any Kind
1/2 Tablespoons Turmeric
1 clove Minced Garlic
3 whole Green Onions, Sliced
6 ounces, weight Plain Greek Yogurt
1 clove Minced Garlic
1 teaspoon White Vinegar
1 Tablespoon Honey
1/2 cups Heavy Cream
2 teaspoons Yellow Curry Powder
Salt And Cayenne Pepper To Taste
1 whole Avocado, Peeled, Pitted, And Cubed
1/2 whole Small Cucumber, Diced
1/2 teaspoons Salt
1/2 whole Lime, Juiced

1
For the chicken: Put the chicken into a bowl or dish.
2
Cover the chicken in the coconut milk, put it into the refrigerator and let it soak for 2 hours or up to overnight.
3
Preheat the oven to 425 F and set a baking rack inside a rimmed baking sheet.
4
Spray the rack with cooking spray.
5
Put the panko breadcrumbs in a shallow bowl.
6
Remove the chicken from the coconut milk and dredge it on both sides in the panko, pressing with your fingers to form a crust.
7
Arrange the chicken tenders on the baking rack and spray the chicken with cooking spray.
8
Bake at 425 F for 15 minutes, flipping once halfway through, until the chicken is golden on both sides and cooked through.
9
For the rice: Put the rice, turmeric and garlic into a saucepan, add water (or broth) into the pan according to the amount specified on the package directions.
10
Cook according to package directions.
11
Remove from heat when done.
12
Right before serving, stir the green onions into the rice.
13
For the curry drizzle: Combine all of the drizzle ingredients in a bowl and taste: adjust seasonings to your preference.
14
For the relish: Combine all of the relish ingredients in a bowl right before serving.
15
To assemble, make a bed of the turmeric rice on each plate and top with some chicken.
16
Drizzle the chicken with the curry sauce and serve with the relish on the side and extra lime wedges, if desired.
17
Notes: The chicken can marinate overnight, but when I make this meal I like to use the following timeline once the chicken is done marinating: Start rice, make curry sauce while rice works.
18
Get chicken in the oven, assemble relish while chicken and rice are finishing.
19
All will be done right around the same time.
20
Enjoy!

1100

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 whole Chicken Tenders, Or Equivalent Boneless, Skinless Chicken Breasts Cut Into Strips, 1 can (13 Oz. Size) Coconut Milk, 2 cups Panko Bread Crumbs, 1 cup Uncooked Rice, Any Kind, and more.

Yes, Coconut Chicken Fingers with Curry Drizzle and Avocado Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken Fingers with Curry Drizzle and Avocado Relish

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