Recipe for coconut crusted chicken?

coconut crusted chicken PREPARE 15 mins


COOK 20 mins


SERVES 4




















1 white egg from COLES* Barn Laid Eggs, lightly beaten


1 cup CONTINENTAL* Real Chicken Stock


1 cup Couscous


1 cup FARMLAND* Desiccated Coconut


400 g bottle NANDO'S* Coconut, Lime %26amp; Coriander Cooking Sauce


1 tspn FARMLAND* sugar


165 ml can light coconut milk


1/2 cup Fresh coriander leaves, roughly chopped


4 sml (500g) COLES* Chicken Breast Fillets, skin off














1. Preheat oven to 170掳C fan-forced+. Flatten thickest part of chicken. Dip in egg white, then coconut. Press to coat well. Place on baking tray and cook for 15 mins, turn and cook further 5 mins until golden.





2. Meanwhile, bring stock to the boil in small saucepan. Stir in couscous. Remove from heat. Cover and stand 5 mins. Stir in half the coriander, using fork to separate grains.





3. Pour cooking sauce, coconut milk and sugar into large non-stick frying pan. Bring to the boil, reduce heat to low, simmer 6-8 mins, until slightly thickened.





4. Add cooked chicken to pan and simmer for a further 2 mins. Serve chicken and sauce with couscous and remaining coriander.








tip





+If using a conventional oven (without a fan), you may need to increase


the temperature slightly. Please seek manufacturer鈥檚 advice.








tip





For more fiery flavour, add NANDO'S Hot Peri-peri Sauce, to taste.





nutritional information (per serve)


Carbohydrate 48g











Energy (cal) 579Cal











Energy (kj) 2425kJ











Protein 32g











Saturated Fat 18g











Sodium 906mg











Sugars 5g











Total Fat 29g














shopping list





Coles Pantry


COLES* Barn Laid Eggs, 6 pk 350 g


CONTINENTAL* Real Chicken Stock, 500 ml


Couscous, 1 pkt


FARMLAND* Desiccated Coconut, 1 pkt


NANDO'S* Coconut, Lime %26amp; Coriander Cooking Sauce, 400 g bottle


FARMLAND* sugar, 1 pkt


light coconut milk, 165 ml can





Fresh Fruit %26amp; Vegetables


Fresh coriander leaves, 1 bunch





Meat %26amp; Poultry


COLES* Chicken Breast Fillets, 4 sml (500g)Recipe for coconut crusted chicken?
Coconut-Crusted Chicken Fingers





4 servings 22 min 20 min prep





1/2 (10 ounce) package tempura mix


1/2 (12 ounce) can beer


1 3/4 cups flaked coconut


3/4 cup sliced almonds


1 lb boneless skinless chicken breast halves


vegetable oil (for frying)








Cut chicken breast into 2 1/2 in strips.


Combine tempura batter mix and beer.


pour into shallow dish and set aside.


Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.


Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.


Drain on paper towels.Recipe for coconut crusted chicken?
';Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.';


Original recipe yield: 6 servings.





Prep Time:


20 Minutes


Cook Time:


50 Minutes


Ready In:


1 Hour 10 Minutes


Servings:


6 (change)





INGREDIENTS:





* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks


* 1 teaspoon salt and pepper, or to taste


* 1 1/2 tablespoons vegetable oil


* 2 tablespoons curry powder


* 1/2 onion, thinly sliced


* 2 cloves garlic, crushed


* 1 (14 ounce) can coconut milk


* 1 (14.5 ounce) can stewed, diced tomatoes


* 1 (8 ounce) can tomato sauce


* 3 tablespoons sugar





DIRECTIONS:





1. Season chicken pieces with salt and pepper.


2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.


3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.