Coconut Chicken Strips With Creamy Mango Chutney
Created for ready set cook 2006. A delicious take on a popular caribbean-influenced appetizer! the mango chutney should be made 4-6 hours in advance. cook times do not include the refrigeration time for the chutney.
Steps
For creamy mango chutney:.
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.
For coconut chicken strips:.
Preheat oven to 400 degrees.
Mix coconut , flour and salt in a bowl.
Beat egg in a separate bowl.
Dip chicken strips in egg , then coat in coconut mixture.
Place on a very lightly greased shallow baking pan.
Drizzle evenly with the melted butter.
Bake for 25 minutes , turning once , until browned and cooked through.
Serve with creamy mango chutney.
Ingredients
mangoes, fresh ginger, green chili peppers, salt, lime juice, sugar, sour cream, flaked coconut, all-purpose flour, chicken strips, egg, butter