Coconut Curry Chicken Nuggets Recipes

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COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE



Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce image

We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.

Provided by Angie McGowan

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup coconut milk (not cream of coconut)
1/2 teaspoon curry powder
1/2 teaspoon salt
Vegetable oil for frying
1 cup Original Bisquick™ mix
1 mango, peeled, seed removed, peeled and cut up
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 teaspoon grated gingerroot
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
  • In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
  • While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
  • In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
  • Serve chicken nuggets with mango dipping sauce.

Nutrition Facts : ServingSize 1 Serving

COCONUT CURRY CHICKEN NUGGETS



Coconut Curry Chicken Nuggets image

Since coconut is this months ingredient, I thought I would post this. Comes from Weight Watchers cookbook. 8 Points per serving.

Provided by KelBel

Categories     Curries

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup mango chutney, divided
1 teaspoon curry paste, divided
1/2 teaspoon cumin, divided
2 (6 ounce) boneless skinless chicken breasts, each cut into eight pieces
1/2 cup flaked coconut

Steps:

  • Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
  • Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
  • Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
  • Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
  • Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
  • Serve with chutney sauce.

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