Coconut Chicken With Chilli Apricot Chutney

Recipe by Sonya01
READY IN: 35mins


  • 12
  • 2 12
    cups shredded coconut
  • 750
    g chicken breast fillets, thinly sliced lengthwise
  • vegetable oil, for deep frying
  • Chilli apricot chutney
  • 2
    tablespoons vegetable oil
  • 14
    teaspoon dried chili pepper flakes
  • 1
    red onion, roughly chopped
  • 400
    g dried apricots, roughly chopped
  • 12
  • 12
    cup rice wine vinegar


  • Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
  • Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
  • Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
  • Fry in batches putting them in the oven on the baking tray until you are done.