Curry Coconut Chicken with Honey Mustard Sauce
Alex LOVES coconut. So I thought it would be fun to make him something for dinner with that being a key component and gluten free to boot! You will need:
For the chicken-
- Boneless skinless chicken breasts (2)
- 3 eggs
- soy milk (1/2 cup-1 cup)
- almond flour (2 cups)
- shredded coconut (2 cups)
- curry powder
For the sauce-
- 4 tbs honey mustard
- 4 tbs olive oil
- 4 tbs apple cider vinegar (Bonus points for using Oil and Vinegar's elder-flower, apple & lime vinegar)
- 3 tsp ginger
- 2 tsp chives
Preheat oven to 350,
Slice the chicken breasts into strips, season with salt, pepper and curry powder. set aside
In a medium bowl, whisk together 3 eggs and the soy milk. Add in about 1 table spoon of curry powder
In another medium bowl, mix together all the almond flour and half the coconut. Put the other half of the coconut in a small bowl
Dunk the chicken in the egg wash, then drip off the excess and toss in the almond flour mixture. make sure that is fully coated and then dip the chicken back into the egg wash for a second time. Next, put it in the shredded coconut bowl. Place on a cooking sheet, either sprayed with non stick spray or use a silicone baking mat.
Cook for 30 minutes. Until the chicken is brown, crispy and cooked through.
Dump everything in a bowl and whisk together.
Taste as you go and add whatever else your palette is craving (salt, pepper, acid etc.)
Pair your chicken with your favorite starch, we happened to use Thai purple sticky rice.
Put down your starch, place the chicken on the top or on the side and drizzle over everything. If you have a picky eater, you can use the sauce as a side to dunk the chicken in.