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1/11 Photos of Coconut Chicken Fingers With 30 Minute Mango Chutney
My idea for this dish was to prepare a chutney that didn’t take hours. This one is quick, easy, and the flavor adds to the coconut chicken with a tangy sweetness. You will end up with approx 1 cup of chutney. The batter was adapted from one I use for coconut shrimp. I prefer using a wet batter method for coconut breaded items. This recipe was created for RSC #8.
Units: US | Metric
Serving Size: 1 (399 g)
Servings Per Recipe: 4