Crispy coconut & lime chicken with mango salsa and curried mango mayo.

The sunniest plate of food you'll have all year guaranteed!

Fabulously crisp chicken strips marinated in lime, coconut and chilli and coated in a gluten free crispy, spicy coconut coating.

I like to serve with a silky curried, mango mayo and fresh zingy mango salsa for a real sunshine hit!


Here's how.......



Serves 4

Ingredients for the chicken coating

4 chicken breasts (cut lengthways into 3 strips)

150g unsweetened desiccated coconut

4 heaped tbsp corn flour (or coconut flour if GF)

2 eggs

2 tsp dried chilli flakes

2 tsp oregano

1 tsp allspice

1 tsp paprika

1 tsp salt

1 tsp black pepper

600ml sunflower oil


For the chicken marinade

120g coconut cream or thick coconut milk

1 green chilli grated

zest and juice of 2 limes

1 tsp salt

2 fat grated garlic cloves

1 tsp dried chilli flakes


Ingredients for the chunky mango salsa

4 inches of cucumber diced

1/2 red onion diced

1 avocado diced

1 mango diced

large handful coriander chopped

1 red chilli finely diced

3 tbsp olive oil

2 tbsp lime juice

salt and pepper.


Ingredients for curried mango mayo

4 tbsp mayonnaise

4 tbsp double cream

2 tbsp mango chutney

1 tsp mild curry powder.




Method

Start by marinating the chicken. cut each breast into 3 lengthways, add the juice and zest of 2 limes, 1/2 tin of coconut cream, dried chilli flakes, oregano, garlic, salt and grated chilli. (be careful you don't get chilli juice in your eyes whilst grating!) mix and massage into the chicken, cover and refrigerate for a minimum of 3 hours.


While the chicken is marinating you can prep the mayo, simply mix all the mayo ingredients together cover and place in the fridge ready for serving.


Next toss all diced salsa ingredients in a serving bowl, drizzle with olive oil and lime juice, salt and pepper, mix well and cover and refrigerate.


Now remove the chicken from the fridge and allow to come up to room temperature for about 30mins before cooking.


Take 3 cereal size bowls. add 2 whisked eggs to one bowl, cornflour or coconut flour to the second and desiccated coconut, allspice, oregano, paprika, dried chilli flakes, and salt to the third and mix well.


Take one chicken strip out of the marinade (spear with a fork on the end, its less messy!)

dunk the marinated strip in flour, tap then dunk in egg mix, allow to drip excess then dredge well in spiced coconut mixture. lay the coated chicken on greaseproof paper on a baking tray. Repeat the process until all the chicken is coated.


Pre-heat the oven to 150c

Place sunflower oil in a large saucepan (roughly 1/2 full) and heat until a small chunk of bread rises and sizzles. Cook chicken strips 2 at a time until golden and crisp and place on paper towels to drain, place cooked chicken in the oven on 150c to keep warm while you repeat the process with the rest of the chicken.


Enjoy crisp & hot with a squeeze of lime, mango salsa and a good dollop of curried mango mayo.


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