Crispy Coconut Chicken With a Apricot Curry Dipping Sauce

READY IN: 40mins




  • Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
  • Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
  • Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
  • Apricot Dipping Sauce.
  • While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
  • Serve with your favourite vegetables and fries or mash what ever you like.