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| Curried Coconut Chicken Fingers |
| photo by recipe author |
Servings: 4
Preparation Time: 20 minutes
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons coconut oil, liquified
- 3/4 cup shredded coconut
- 3 teaspoons curry powder
Preheat oven to 350; line baking sheet with foil.
Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.
Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170.
Recipe submitted by Tabitha, Cumming, GA
Published on March 7, 2012
(12 votes, average: 4.60 out of 5)
2 Comments