Coconut-Curry Chicken Fingers With Cashews

READY IN: 30mins
Recipe by Tarteausucre

Fitness Magazine

Top Review by momaphet

I adapted the heck out of this recipe due to ingredients on hand but tried to stay with the original intent of it. I used strips of boneless skinless chicken thighs which I prefer to the breast as it can be too dry. For the milks and curry paste I used heavy cream, with coconut cream, curry powder and red thai chili sauce. For the crumb mix I used almonds, sweetened coconut, and Special K . I loved the crunch of the coating with the background spice of the curry and chili. The sweetness of the coconut was subtle and a nice contrast to the spicyness. I would like to try this with cashews, the almonds were good but I think the cashews good bring it up a notch. This was an unexpected delight and I will make it again. Thanks for sharing!

Ingredients Nutrition

Directions

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

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