Curry & Coconut Crusted Chicken

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Curry & Coconut Crusted Chicken

Free range chicken strips coated in almond flour, coconut milk, mild curry and shredded coconut and then grilled to perfection. Accompanied by sweet chilli sauce and julienne vegetables. Option to leave out the curry or make half with and half without.

Ingredients to serve 2

  • 3 x chicken breasts - cut into thin strips
  • 1/2 cup x soy flour
  • 1 x eggs (from your pantry)
  • 1/4 cup x coconut milk
  • 1/2 tsp x curry powder
  • 3/4 cup x coarsely shredded coconut
  • 2 tbsp x sweet chilli sauce
  • 1/2 x cucumber
  • 2 x carrots
  • baking paper, salt & pepper (from your pantry)

Ingredients to serve 4

  • 6 x chicken breasts - cut into thin strips
  • 1/2 cup x soy flour
  • 2 x eggs (from your pantry)
  • 1/2 cup x coconut milk
  • 1 tsp x curry powder
  • 1 1/2 cups x coarsely shredded coconut
  • 4 tbsp x sweet chilli sauce
  • 1 x cucumber
  • 4 x carrots
  • baking paper, salt & pepper (from your pantry)


Step 1

Turn on the grill in your oven.

Step 2

You’ll need three large bowls. Put the almond flour in the first one. Beat the eggs and coconut milk and pour into the second one. Put the shredded coconut and curry powder in the third one. If you want some without curry flavour (as shown in the picture), you’ll need a fourth bowl with plain shredded coconut.

Step 3

Coat each chicken strip in the almond flour, then dunk in the egg and coconut milk mixture and finally coat in the curry and shredded coconut mix or just the coconut. When finished, lay the coated chicken strips on a large baking sheet covered with baking paper. Make sure you leave quite a bit of space between each strip. Put the baking tray in the oven (not too close to the top otherwise it will burn) and grill for about 18 minutes turning the strips over half way through the cooking time.

Step 4

To prepare julienne vegetables (matchsticks): cut the cucumber in half crossways, then trim the sides of each half to make it “square”. Now cut the long rectangular cube you have into slices (lengthways) - about 5mm thick. Then stack the slices and cut again to make “matchsticks”. Repeat with the carrots and toss the cucumber and carrots together until you have a stack of julienne vegetables as shown in the picture.

Step 5

To serve, divide the chicken strips mixture between the plates and add a serving of julienne vegetables on the side along with a dollop of sweet chill sauce.