Coconut Chicken Strips With Creamy Mango Chutney

Name: Coconut Chicken Strips With Creamy Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Mango Chutney; 2 large mangoes, peeled and diced; 1/2 teaspoon peeled minced fresh ginger; 1 seeded chopped green chili peppers (a mild one like poblano or anaheim) or 2 jalapenos, seeded and chopped (if you like it HOT); 1/8 teaspoon salt; 1 tablespoon lime juice; 1 tablespoon sugar; 6 tablespoons sour cream (any fat content); Coconut Chicken Strips; 1 cup flaked coconut; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1 1/2 lbs boneless skinless chicken strips; 1 large egg; 1/3 cup melted butter

Servings: persons

Creamy Mango Chutney
2 large mangoes, peeled and diced
1/2 teaspoon peeled minced fresh ginger
1 seeded chopped green chili peppers (a mild one like poblano or anaheim) or 2 jalapenos, seeded and chopped (if you like it HOT)
1/8 teaspoon salt
1 tablespoon lime juice
1 tablespoon sugar
6 tablespoons sour cream (any fat content)
Coconut Chicken Strips
1 cup flaked coconut
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken strips
1 large egg
1/3 cup melted butter

1
For Creamy Mango Chutney:
2
Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
3
For Coconut Chicken Strips:
4
Preheat oven to 400 degrees.
5
Mix coconut, flour and salt in a bowl.
6
Beat egg in a separate bowl.
7
Dip chicken strips in egg, then coat in coconut mixture.
8
Place on a very lightly greased shallow baking pan.
9
Drizzle evenly with the melted butter.
10
Bake for 25 minutes, turning once, until browned and cooked through.
11
Serve with creamy mango chutney.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Creamy Mango Chutney, 2 large mangoes, peeled and diced, 1/2 teaspoon peeled minced fresh ginger, 1 seeded chopped green chili peppers (a mild one like poblano or anaheim) or 2 jalapenos, seeded and chopped (if you like it HOT), and more.

Yes, Coconut Chicken Strips With Creamy Mango Chutney 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.

That's it — enjoy your meal!