Coconut Chicken With Chilli Apricot Chutney Recipe

Name: Coconut Chicken With Chilli Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plain flour; 2 1/2 cups shredded coconut; 2 eggs; 750 g chicken breast fillets, thinly sliced lengthwise; vegetable oil, for deep frying; Chilli apricot chutney; 2 tablespoons vegetable oil; 1/4 teaspoon dried chili pepper flakes; 1 red onion, roughly chopped; 400 g dried apricots, roughly chopped; 1/2 cup white sugar; 1/2 cup rice wine vinegar

Servings: persons

1/2 cup plain flour
2 1/2 cups shredded coconut
2 eggs
750 g chicken breast fillets, thinly sliced lengthwise
vegetable oil, for deep frying
Chilli apricot chutney
2 tablespoons vegetable oil
1/4 teaspoon dried chili pepper flakes
1 red onion, roughly chopped
400 g dried apricots, roughly chopped
1/2 cup white sugar
1/2 cup rice wine vinegar

1
Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
2
Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
3
Preheat oven to 150u00b0C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
4
Fry in batches putting them in the oven on the baking tray until you are done.

614

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup plain flour, 2 1/2 cups shredded coconut, 2 eggs, 750 g chicken breast fillets, thinly sliced lengthwise, and more.

Yes, Coconut Chicken With Chilli Apricot 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.

Coconut Chicken With Chilli Apricot Chutney

How did you like this recipe?

Frequently Asked Questions