Thursday, March 15, 2012

Coconut-Crusted Lime Chicken

Surprisingly my boy loves the mango minty salsa and requested for more portion :D For the baked chicken fillet, as it is marinated with some curry powder, I've to encourage him to taste some and assure him that it is not spicy :D

Mango Minty Salsa
  • 1 large mango, peeled & cubed
  • 1 Japanese cucumber, cube
  • 1 large tomato, deseeded and cube
  • 1 cup mint leaves, finely chopped
  • 2 lime juice
  • dash of black pepper
  1. Mix all ingredient together. Chill in fridge for at least 30mins before serving.

Coconut-crusted Lime Chicken
  • 300gm chicken fillet, flattened slightly
  • 1 large lime zest & juice
  • 1.5 tsp curry powder
  • 1/2 tsp paprika powder
  • 1/2 tsp salt
  • 1/2 tbsp olive oil
  • 25gm desiccated coconut
  1. Marinate chicken fillet with lime zest, juice, curry powder, paprika powder, salt & olive oil for at least 30mins.
  2. Preheat oven to 200 deg cel. Coat chicken fillet with desiccated coconut and place over a rack, bake for 25mins until golden brown. Serve with mango salsa.
Recipe adapted from Good Food Magazine


lena said...

nice presentation..this is something a little different using dessicated coconut to coat the chicken pieces. The salsa sounds good!

melonpan said...

i loce cocos, it looks so tasty, i will try it out *yummy*

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