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."
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Ready In:




  • 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.

Questions & Replies

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  1. Susie D
    I liked the option of baking offered in here in a field of fried coconut chicken contest recipes. However I found the strips not as crispy as I would have preferred. The mango chutney was interesting and added to the recipe. I liked the flavor, but I was left with over half of the sauce. I would definitely reduce the amounts next time. Good luck in the contest!!
  2. Baby Kato
    I made this wonderful dish last night for dinner. The chicken was lovely, crisp, tender and flavourful. The sauce, was refreshing, tangy, slightly sweet, with a hint of mango and peppers. We enjoyed your dish very much, thanks for sharing.
  3. Elmotoo
    I would personally change the name to 'dipping sauce' instead of 'chutney' but don't change anything else!!! This was gobbled up in record time!! This took longer to prep than I expected but the results were worth it. And there was plenty of sauce for another batch of chicken. ;) MMMMMMM!!
  4. Redneck Epicurean
    Even though I had to sub in canned chopped green chilies, it was pretty good. I can't eat a lot of spicy food, but this was alright. Good luck in the contest!


<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
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