coconut curry crusted chicken with cilantro mango sauce
Serves 4
2 boneless, skinless chicken breasts, trimmed of fat and cut horizontally in half, pounded to even thickness, if needed
salt and fresh black pepper
1 cup light coconut milk
1 Tablespoon plus 1 teaspoon Madras curry powder, divided
2 cups fine coconut flakes, raw
2 Tablespoons gluten-free all purpose flour blend (or use rice flour)
2 Tablespoons coconut oil
For the Dressing:
1 cup fresh mango chunks or frozen mango chunks, thawed
2 Tablespoons apple cider vinegar (Bragg’s brand if available)
2 Tablespoons water
dash of stevia powder or 1/2 teaspoon honey
pinch of red pepper flakes (if using)
2 Tablespoons minced fresh cilantro
1. Prep Chicken: Season both sides of the chicken breasts with salt and pepper. Set aside.
2. Prep Coating Mixtures: In a small dish, whisk together coconut milk and 1 teaspoon curry powder. In another shallow dish, combine remaining curry powder with the coconut flakes and flour.
3. Coat Chicken: Dip each chicken piece into coconut mixture, letting the excess drip off. then coat both sides of chicken with the coconut-curry mixture. Lay coated chicken breast on a plate and repeat with remaining chicken.
4. Cook Chicken: Heat 1 Tablespoon of the coconut oil over medium high heat in a large non stick skillet. Saute chicken in oil until golden brown on one side, about 5 minutes. Transfer to a baking sheet. Add remaining oil to skillet, reduce heat to medium, and return chicken to skillet, cooked side up, and continue cooking another 6 minutes, until an instant thermometer registers 165 degrees when inserted in the thickest part of the chicken.
5. Make Sauce: While chicken cooks, puree 1 cup diced mango, vinegar, water, 1 Tablespoon cilantro, stevia or honey and pepper flakes, if using, in a food processor until smooth and well combined. Stir in cilantro.
6. Serve and Enjoy: To serve, place chicken on individual plates and top with the mango sauce. Top with remaining cilantro and serve.
