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| Curried Coconut Chicken Fingers |
| photo by recipe author |
Servings: 4
Preparation Time: 20 minutes
- 1 pound boneless, skinless chicken [1] breasts, cut into strips
- 2 tablespoons coconut oil [2], liquified
- 3/4 cup shredded coconut [3]
- 3 teaspoons curry powder [4]
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