Coconut Curry Chicken Tenders with Mango Cilantro Sauce
So yum! If you won’t be eating them all right away, keep the uncooked “breaded” tenders in the fridge and cook them up for one of your meals the next day. They’re the best right out of the pan.😊
WHAT YOU NEED
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CHICKEN
•cooking oil of choice
•2 cups unsweetened coconut flakes
•1/4 teaspoon curry powder
•1/4 teaspoon kosher salt
•ground black pepper to taste
•1 lb chicken tenders, preferably on the small side
•2 eggs, beaten
SAUCE
•1/2 cup mayo - https://www.thewholesmiths.com/2014/03/07/homemade-mayo/
•1/2 cup mango, fresh or thawed from frozen
•1/2 teaspoon curry powder
•small handful fresh cilantro, about 2 tablespoons
•pinch salt and pepper to taste
WHAT YOU DO
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FOR THE CHICKEN:
PULSE in a blender or food processor the coconut flakes, curry, salt, and pepper just a few times until it’s the texture of large breadcrumbs, then place mixture in a shallow bowl
PLACE beaten eggs in a shallow bowl
SEASON chicken tenders with a pinch of salt and pepper on both sides
DIP chicken tenders into the eggs, coating both sides, then into the coconut mixture, pressing the coconut on to make sure the chicken is covered
HEAT enough oil to cover to bottom of your skillet over medium heat. Don’t go above medium or the coconut will burn before the chicken is cooked through. You can help this process by slicing any larger tenders into 2 pieces.
COOK tenders until nicely browned on both sides and cooked through.
REMOVE tenders and sprinkle with a pinch of salt while they’re still hot
FOR THE SAUCE:
ADD all ingredients to a blender or food processor and blend until smooth
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