Coconut Chicken with Mango Chutney
Prep time
Cook time
Total time
Moist and crispy fried coconut chicken, topped with a sweet and savory mango dressing.
Serves: 2 pieces of chicken breasts
  • **Mango Chutney**
  • 1 cup, Mango, over ripe, diced
  • 3 Tbsp. Jalapeno Pepper stemmed, seeded and chopped
  • 11/2 Tbsp lime juice, fresh
  • ¼ cup orange juice, fresh
  • ⅓ cup red bell pepper, diced
  • 3 tbsp red onion, diced
  • Kosher salt and freshly ground black pepper to taste
  • **Coconut Chicken**
  • 8 oz chicken breast, skinless, boneless, flattened to about ½" thick
  • dash salt & pepper
  • ¼ cup unsweetened coconut milk
  • ¼ cup panko bread crumbs
  • ¼ cup unsweetened coconut, I used reduced fat
  • 1 tsp. canola oil
  • cooking spray
  1. Add salt & pepper to chicken and place in a ziplock bag or shallow bowl, add the coconut milk and marinate for 4 to 8 hours.
  2. Place all the mango chutney ingredients in a skillet and cook until thick, about 10 minutes. Keep mixing together so it doesn't burn. Once it's cooled enough to handle, place in a mini food processor and blend until pureed. Set a side.
  3. In a shallow bowl add panko bread crumbs and coconut.
  4. In a skillet add cooking spray and canola oil, and set burner to medium heat.
  5. Drain the coconut milk from the chicken and place chicken in bread crumb mixture, be sure to cover the whole piece of chicken, and place in skillet. Cook chicken for about 5 minutes per side until no longer pink.
  6. Top chicken with mango chutney.
Calories per piece of chicken with Mango Chutney: 258.6, Fat: 6.5, Saturated Fat 1.8, Cholesterol: 65, Sodium: 96, Potassium: 217, Carbs: 25, Fiber: 2.9, Sugar: 13.1, Protein: 27.9

Note the calories maybe less, I had some chutney and bread crumbs left over.
Nutrition Information
Serving size: 2
Recipe by PB + P Design at