Coconut Curry Chicken with Cashews

I saw this recipe in Fitness Magazine a long time ago, and given that I’m obsessed with coconut and I miss chicken fingers desperately after going GF, I finally decided to make it. I have to say, the chicken fingers were awesome. The thought the salad dressing could have been better, but it was definitely good and added a cool dimension to the dish. I used the gluten free corn flake crumbs below for this recipe, and they worked out really well. The only thing I wish I would have done differently is to own a food processor to chop up the nuts/coconut/cornflakes. I used my coffee grinder, and to me, it looks uglier because of that. Overall, though, I would definitely recommend this recipe.


Coconut-Curry Chicken Fingers with Cashews
6 Servings
Prep Time: 10 Minutes
Cook Time: 10 Minutes

Ingredients:

2 lbs. boneless, skinless chicken breasts, rinsed and patted dry
1/4 tsp salt
1/4 tso freshly ground black pepper
1 and 1/4 cups light coconut milk
1 cup skim milk (or milk of choice)
3.5 Tbsp red curry paste (* I used Thai Kitchen)
3/4 Cup roasted, salted cashews
3/4 Cup unsweetened coconut flakes
3/4 Cup cornflakes
1 10-oz bag baby spinach



Method:

Preheat the oven to 400 degrees Cut the chicken into 3-by-1/2 inch strips; season with salt and pepper

In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk and 1.5 Tbsp curry paste.

In a food processor, pulse together the cashews and coconut until finely shopped. Add the cornflakes and pulse until coarse.

Transfer the mixture to a wide, shallow bowl

One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl.

Place the chicken in the cashew mixture and turn to coat evenly.

Transfer each chicken finger to the prepared baking sheet

Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over, about 10 minutes

While the chicken cooks, whisk together the remaining 1/4 cup of coconut milk and remaining 2
Tbsp of curry paste.

Divide the spinach on plate and top with the chicken fingers.

Drizzle the chicken fingers and spinach with the sauce and serve.

 

You've already seen the final product, but here it is again :)

You've already seen the final product, but here it is again :)



Nutrition Facts per serving: 364 calories, 40g protein, 15g carbohydrates, 15g fat (6.4g saturated), 3g fiber Below is what I used for the “corn flakes” Saturday, March 10, 2012