Coconut-Curry Chicken Fingers With Cashews Recipe

Name: Coconut-Curry Chicken Fingers With Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts, boneless, skinless and patted dry; ¼ teaspoon salt; ¼ teaspoon black pepper, freshly ground; 1 ¼ cups light coconut milk; 1 cup skim milk; 3 ½ tablespoons red curry paste; ¾ cup cashews, roasted, salted; ¾ cup unsweetened flaked coconut; ¾ cup corn flakes; 1 (10 ounce) bag Baby Spinach

Servings: persons

2 lbs chicken breasts, boneless, skinless and patted dry
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
1 ¼ cups light coconut milk
1 cup skim milk
3 ½ tablespoons red curry paste
¾ cup cashews, roasted, salted
¾ cup unsweetened flaked coconut
¾ cup corn flakes
1 (10 ounce) bag Baby Spinach

1
Preheat the oven to 400 degrees.
2
Lightly grease a large baking sheet.
3
Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.
4
In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 tablespoons curry paste.
5
In a food processor, pulse together the cashews and coconut until finely chopped.
6
Add the cornflakes and pulse until coarse.
7
Transfer the mixture to a wide, shallow bowl.
8
One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl.
9
Place the chicken in the cashew mixture and turn to coat evenly.
10
Transfer each chicken finger to the prepared baking sheet.
11
Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over, about 10 minutes.
12
While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 tablespoons curry paste.
13
Divide the spinach on plates and top with the chicken fingers.
14
Drizzle the chicken fingers and spinach with the sauce and serve.

487

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.

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

You need 10 ingredients. The key ingredients include: 2 lbs chicken breasts, boneless, skinless and patted dry, ¼ teaspoon salt, ¼ teaspoon black pepper, freshly ground, 1 ¼ cups light coconut milk, and more.

Yes, Coconut-Curry Chicken Fingers With Cashews 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-Curry Chicken Fingers With Cashews

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