Curry &Ginger Kissed Coconut Chicken

Coconut Chicken
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5 from 1 vote
Coconut Chicken
Curry & Ginger Kissed Coconut Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Crunchy, moist coconut chicken kissed by a hint of curry and fresh ginger makes for a mouthwatering hint of the tropics!

Course: Main Course
Cuisine: Island
Servings: 6
Calories: 302 kcal
Author: Kathy
Ingredients
  • 6 4.5 ounce chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • 2 tsp ground curry divided
  • 1 tbs grated fresh ginger peeled
  • 1 cup rice flour
  • 1 cup buttermilk
  • 1 large egg
  • 2 cups unsweetened coconut flakes
  • 3 tbs oil
Instructions
  1. Sprinkle chicken with salt, black pepper, 1 tsp. ground curry, and 1 tsp. ground ginger.

  2. Pour flour in a shallow dish. 

  3. Combine buttermilk and egg in a shallow dish, whisking until well mixed.

  4. Pour coconut into a shallow dish.

  5. Dredge chicken in flour, shake off excess flour.

  6. Dip chicken in buttermilk mixture.

  7. Dredge chicken in coconut flakes.

  8. Heat large skillet over medium heat. Add oil to pan and swirl. Add 1 tsp. ground curry and fresh ginger. Cook for one minute to bring out the flavors of the curry and ginger. Add chicken to pan; cook 6-7 minutes or until done. Turn once to brown both sides.

    Coconut Chicken
Recipe Notes

This recipe uses rice flour instead of wheat flour for the coating, making it a gluten free recipe. If you don't have rice flour, you can substitute wheat flour if you aren't concerned with the recipe being gluten free. Almond flour would also work.

2 thoughts on “Curry &Ginger Kissed Coconut Chicken”

  1. What a combination! Curry and ginger– they both compliment one other very well in this recipe.
    Placing them on chicken and then dipping in coconut. Wow! The chicken was moist and full of flavor and very juicy.

    1. Hi Larry,
      I enjoyed this recipe too. It reminded of a meal one might be served at a restaurant in the islands. I’m not usually a fan of coconut, but I used large coconut flakes in this recipe. They added a crunchy, sweet flavor to the chicken.
      Thanks for stopping by!
      Kathy

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