Crispy Coconut Mango Chicken
Crispy coconut crusted chicken with sweet pickled mango, fresh Malaysian herb slaw dressed in a lime & coconut dressing.
Shelf-life: Day of delivery plus 5 days
Mediterranean diet, Soya free, Dairy free, High in protein, High in fibre
Not suitable for home freezing with the exception of the chicken.
To maximize freshness put the raw chicken straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.
How to Cook
1. Transfer sachet of coconut crumb to a large plate. Firmly press chicken into the crumb coating on both sides. Season chicken with salt & pepper on both sides.
2. Heat oil in a large frying pan on a high heat and fry each side of chicken for 3-4 minutes until crispy and golden
3. Slice cucumber in half moons, finely slice red onion. In a large bowl mix cucumber & red onion with Chinese leaf slaw mix and fresh herbs to make the slaw. Reserving some mint & cilantro for garnishing.
4. Serve the chicken on a bed of slaw, spoon over the sweet pickled mango and pickle juices over chicken and salad. Finish by drizzling over lime & coconut dressing garnishing with reserved herbs
Ingredients: Chicken breast, Chinese cabbage, Red cabbage, Mango, Cucumber, Coconut milk, Carrot, Radish, Desiccated coconut, Brown sugar, Coconut cream, Lime juice, Red onion, Olive oil, Cider vinegar, Panko breadcrumbs, Red Chili, Honey, Salt, Ginger, Sunflower oil, Cilantro, Mint, Black sesame seeds, Garlic, Garlic powder, Ginger powder, Turmeric.
Calories 600g , Fat 29g, Saturated fat 16g, Carbohydrates 47g, Protein 37g, Fibre 6g, Sodium 1080mg
This was delicious! I did make a little modification. I chopped the chicken into nuggets, coated in beaten egg then the coconut breading and cooked it in my air fryer at 350 for 10 minutes. Tossed the pickled mango in the slaw, topped with chicken and drizzled with dressing. It was amazing!
A superb medley of ingredients, flavors and tastes.