1/1 Photo of Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes
1 hr 45 mins
I'm always creating new ways of using ethnic flavours; mixing Indian with French, Asian with Mexican. The world is getting to be a global community and our food should reflect the mosaic of our planet.
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- 3 boneless skinless chicken breasts, cut into 4-1 inch wide fillets
- 1 1/2 cups flour, any kind
- 3 eggs, beaten
- 1 cup unsweetened flaked coconut
- 2 teaspoons curry paste
- 3 mangoes, peeled and diced
- 1/4 cup rum, any kind but darker is better
- 1/4 cup raisins, any kind
- 2 cups oil, your choice but not olive oil as it is too distinct a flavor
- 1 teaspoon fresh ginger, grated
- 1 tablespoon brown sugar
- 3 green onions or 3 scallions, chopped white and green parts
- 1 garlic cloves, minced or 1/2 teaspoon bottled garlic
- 3 tablespoons vinegar, any type
- 1/2 cup red pepper, seeded and chopped fine
- 1/2 cup sweet green pepper, seedes and chopped fine
- 4 sweet potatoes or 4 yams
- 1/2 cup butter or 1/2 cup margarine
- 1 teaspoon cinnamon
- salt and pepper
- 1 hot chili pepper, seeded and chopped. Remember to wash your hands well after you prep it and don't touch your face
- 1One hour before you wish to eat:.
- 2Wash, then score with a knife, the skins of the sweet potatoes or yams and place in a 350°F oven.
- 3To save some time, you could microwave them 1/2 way for 8 minutes and then put into a 350°F oven for 1/2 hour.
- 4In a small dish add the 1/2 butter or margarine to the 1 tsp cinnamon. Mix well and cover and refrigerate.
- 5Make the salsa next.
- 6Into a glass or ceramic bowl, put the raisins into the rum and let soak for 15 minutes. Slightly warming the rum will allow the raisin to increase absorption.
- 7After rehydrating, add to bowl: the mango, 1/2 tsp of the curry paste, the peppers, garlic, green onions, ginger, sugar, vinegar and give it a stir to incorporate. Cover with plastic wrap and refrigerate.
- 8This is best when mixed just a few hours before serving but can be made in the morning if kept tightly covered.
- 9Making the coconut chicken fingers.
- 10Into a plastic resealable baggie or a bowl, put 1/4 oil mixed with 1 1/2 tsp of the curry paste together. Add salt and pepper to taste.
- 11Add the prepped chicken fillets into the bag or bowl and gently massage the marinade into them. Leave for 15 minutes in the refrigerator.
- 12Heat the remaining 1 1/2 cups oil in a heavy bottomed pan set to medium high heat. Too high heat will cause the coconut to burn before the chicken is thoroughly cooked.
- 13Using three bowls, put the flour into one with salt and pepper to taste, the eggs slightly beaten into another, and the coconut into another.
- 14Take out the chicken. Taking one fillet at a time, dredge into the flour, then the egg, then into the coconut. Shake off excess and set aside on a plate. Do all the fillets in this manner.
- 15Gently place the fillets in the hot oil, and watch out for splatters. You will have to keep and eye on them. If they brown too quickly, then the chicken inside won't be cooked before the coconut burns.
- 16Cook for 10-15 minutes, turning once.
- 17Take out when toasty brown and juices run clear. Drain on paper towels.
- 18Take the potatoes out of the over and either serve whole or halved with the cinnamon butter melting into them. Put the chicken fingers on a platter with a bowl of the Mango salsa.
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Nutritional Facts for Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes
Serving Size: 1 (542 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1938.6
- Calories from Fat 1365
- Total Fat 151.7 g
- Saturated Fat 42.5 g
- Cholesterol 270.9 mg
- Sodium 374.8 mg
- Total Carbohydrate 109.0 g
- Dietary Fiber 13.2 g
- Sugars 41.1 g
- Protein 35.6 g