Last night we had a Chickin’ Lickin’ pot luck dinner at the church. I was scrambling last minute for something to bring and here is what I came up with, it is a variation on a recipe I used a couple weeks ago.
Coconut Chicken (appetizer)
1 lb Chicken Tenders
1/2 bag flaked coconut
1 c. Coconut milk
1 tsp salt
1/2 tsp pepper
1/2 tsp curry powder or 1 tsp if you like it spicier
Heat oven to 400 degrees. Spread coconut on a cookie sheet. Toast in the oven until just barely golden brown, about 7 minutes. (Keep your eye on it so it doesn’t burn.) Cut chicken into 1 inch cubes place in a mixing bowl. Toss with salt, pepper and curry powder. Pour coconut milk over chicken mix until well coated. Once the coconut is toasted pull out of the oven and let stand for 2 minutes. Then coat the coconut milk chicken in the flaked coconut, place on a new greased baking sheet. Bake the chicken pieces at 400 degrees for 15 minutes until they are golden brown. Serve with Mango Salsa. PDF version.
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