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Curried Coconut Chicken Fingers
Servings: 4
Preparation Time: 20 minutes
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons coconut oil, liquified
- 3/4 cup shredded coconut
- 3 teaspoons curry powder
Directions:
Preheat oven to 350 degrees; line baking sheet with foil.
Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil and then into coconut-curry mixture until well coated.
Place on baking sheet. Bake in preheated oven for 15 minutes or until internal temperature reaches 170 degrees.
Recipe and photo submitted by Tabitha, Cumming, GA.
