Curried Chicken Fingers
Cooking Steps
- Whisk the eggs in a medium sized bowl.
- On a plate, combine the desiccated coconut, curry powder and salt. Mix well with a spoon.
- One by one, dip the chicken strips into the coconut mixture, then into the eggs, and into the coconut mixture again. Make sure they get a good coating every time. Set aside.
- Heat the coconut oil in a skillet or frying pan, arrange the chicken strips into the pan. Don’t worry if they don’t all fit at once, in that case you can just bake another batch after the first one is done.
- As soon as the chicken is in the pan, reduce heat to medium-low.
- After 5 minutes, turn the chicken with tongs. Fry for another 5 minutes on the other side.
- Line a bowl with some kitchen paper and transfer the chicken strips into the bowl to absorb excess fat.
- Serve while still warm and enjoy!
Serves 2
20 minutes
This is a Non-Dairy Recipe
Ingredients
- 400g chicken fillet, cut into approx. 12 long strips
- 2 large eggs
- 1 cup desiccated coconut
- 1 tbsp curry powder (I used Hot Madras)
- 1/2 tsp salt
- 3 tbsp coconut oil
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Love your recipes, been doing Paleo for about 6 weeks, down 15lbs.
I am so excited to see so many new yummy recipes! I have been on the paleo diet for the last year. It is neceito see easy paleo recipes! THANK YOU