Coconut-Curry Crusted Chicken with Spicy Mango Salad

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Name: Coconut-Curry Crusted Chicken with Spicy Mango Salad
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Inida Fusion
Ingredients: Dressing; 1 cup mango cubed (fresh or frozen); 2 tablespoon vinegar white or cider; 2 tablespoon water; 2 tsp cilantro; 1/2 tsp sugar; 1/4 tsp red pepper flakes; Salad; 6 cups romaine lettuce torn, bite size; 1 cup tomatoes diced; 1 cup mango cubed (fresh or frozen); 1/2 cup red onion sliced or dices; Chicken; 16 oz Chicken breasts boneless and skinless cut into 4 servings; 1/2 tsp Black pepper; 1/2 tsp salt; 1 cup coconut milk; 3 tsp Curry powder; 1 cup coconut unsweetened; 2 tbsp flour; 2 tbs coconut oil or other veg oil OR spray

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INGREDIENTS

Dressing
1 cup mango ; cubed (fresh or frozen)
2 tablespoon vinegar ; white or cider
2 tablespoon water
2 tsp cilantro
1/2 tsp sugar
1/4 tsp red pepper flakes
Salad
6 cups romaine lettuce ; torn, bite size
1 cup tomatoes ; diced
1 cup mango ; cubed (fresh or frozen)
1/2 cup red onion ; sliced or dices
Chicken
16 oz Chicken breasts boneless and skinless ; cut into 4 servings
1/2 tsp Black pepper
1/2 tsp salt
1 cup coconut milk
3 tsp Curry powder
1 cup coconut ; unsweetened
2 tbsp flour
2 tbs coconut oil ; or other veg oil OR spray

Servings

INSTRUCTIONS

For the dressing: put all ingredients in a food processor or blender and puree

For the salad: toss all the ingredients together

For the chicken:

1. Whisk together coconut mil and 1 tsp of the curry powder.

2. Combine the remaining 2 tsp of curry powder, coconut, salt & pepper, and flour, Stir until blended.

3. Dip the chicken in coconut milk mixture, let excess drip off then coat in ground coconut mixture.

4. Heat 1 tablespoon oil in a nonstick skillet or med heat (or spay really well with oil).

5. Saute the chicken in oil until golden on one side (about 5 minutes). Transfer chicken to a baking sheet and reduce the heat a bit. Add the remaining oil and then return the chicken to the skillet cooked side up, and cook until done. If you have a meat thermometer you can put it in the thickest part of the chicken - it needs to be 165 degrees. The second side of the chicken should take 5-8 minutes.

6. Serve salad with dressing and top with chicken.

NOTE: I think it's too much dressing so I serve the dressing on the side.

NOTES

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Coconut-Curry Crusted Chicken with Spicy Mango Salad

Dressing
1 cup mango cubed (fresh or frozen)
2 tablespoon vinegar white or cider
2 tablespoon water
2 tsp cilantro
1/2 tsp sugar
1/4 tsp red pepper flakes
 Salad
6 cups romaine lettuce torn, bite size
1 cup tomatoes diced
1 cup mango cubed (fresh or frozen)
1/2 cup red onion sliced or dices
 Chicken
16 oz Chicken breasts boneless and skinless cut into 4 servings
1/2 tsp Black pepper
1/2 tsp salt
1 cup coconut milk
3 tsp Curry powder
1 cup coconut unsweetened
2 tbsp flour
2 tbs coconut oil or other veg oil OR spray

For the dressing:  put all ingredients in a food processor or blender and puree

For the salad:  toss all the ingredients together

For the chicken:

1.  Whisk together coconut mil and 1 tsp of the curry powder.

2.  Combine the remaining 2 tsp of curry powder, coconut, salt & pepper, and flour,  Stir until blended.

3.  Dip the chicken in coconut milk mixture, let excess drip off then coat in ground coconut mixture.

4.  Heat 1 tablespoon oil in a nonstick skillet or med heat (or spay really well with oil).

5.  Saute the chicken in oil until golden on one side (about 5 minutes).  Transfer chicken to a baking sheet and reduce the heat a bit. Add the remaining oil and then return the chicken to the skillet cooked side up, and cook until done.  If you have a meat thermometer you can put it in the thickest part of the chicken - it needs to be 165 degrees.  The second side of the chicken should take 5-8 minutes.

6.  Serve salad with dressing and top with chicken.

NOTE:  I think it's too much dressing so I serve the dressing on the side.

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Nutrition

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Serving Size: 1 Serving (521g)
Recipe Makes: 4 Servings

Calories: 629
Calories from Fat: 380 (60%)

Amt Per Serving		% DV

	Total Fat 42.2g	56 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 7g
Cholesterol 76.3mg		23 %
Sodium 989.1mg		34 %
Potassium 1039.6mg		27 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 27.5g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 629

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