Pair these Crispy Coconut Curry Chicken Nuggets with a cool and creamy peach dipping sauce. This coconut curry chicken recipe is great for busy weekends.
What You Need
Original recipe yields 6 servings
1/2 cup whole wheat flour
1 Tbsp. curry powder, divided
1/2 tsp. ground red pepper (cayenne), divided
6 small boneless skinless chicken breasts (1-1/2 lb.), each cut into 4 chunks
2 Tbsp. water
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup butter, melted
1/2 cup MIRACLE WHIP Dressing
1/4 cup peach preserves
Add To Shopping List
Let's Make It
Heat oven to 400°F.
Mix flour, 2 tsp. curry powder and 1/4 tsp. pepper in shallow pan. Add chicken; toss to coat well, shaking off any excess. Beat eggs and water in medium bowl with whisk until blended. Dip coated chicken into egg mixture, then in coconut, turning to evenly coat each piece before placing in shallow pan sprayed with cooking spray. Drizzle with butter.
Bake 10 min. on each side or until coconut is golden brown and chicken is done.
Mix dressing, preserves, remaining curry powder and remaining pepper. Serve chicken with dressing mixture for dipping.
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
Heat 1 inch of oil in large skillet to 350°F. Add chicken in batches; cook 5 to 6 min. or until done. Remove from oil; drain. Serve with dressing mixture for dipping.
Prepare using apricot or raspberry preserves.
Substitute 1-1/2 lb. deveined peeled uncooked large shrimp for the chicken.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.