Coconut Chicken with Chilli Apricot Chutney
Crispy, golden, and bursting with tropical flavor, this Coconut Chicken with Chilli Apricot Chutney is a crowd-pleasing dish that strikes the perfect balance between sweet, spicy, and savory. Juicy chicken breasts are coated in a crunchy blend of shredded coconut and panko breadcrumbs, fried to perfection, and served alongside a vibrant homemade chutney made with apricot preserves, a hint of red chili flakes, and the zing of fresh ginger. The combination of textures and flavors makes this recipe an irresistible choice for weeknight dinners or special occasions. Ready in under an hour, it’s the ideal dish to impress your family or guests while keeping the process simple and approachable. Serve it with steamed rice, a crisp salad, or even eat it on its own—this recipe is versatile, bursting with flavor, and a guaranteed new favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut oil or vegetable oil for frying
- 1 cup Apricot preserves
- 0.5 teaspoon Red chilli flakes
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon White vinegar
- 1 teaspoon Soy sauce
- 1 clove Garlic, minced
Instructions
Prepare the coconut chicken coating by combining shredded coconut, panko breadcrumbs, salt, and black pepper in a shallow dish.
In another shallow dish, place the all-purpose flour.
In a third dish, beat the two eggs until well blended.
Pound the chicken breasts lightly to an even thickness (about 1/2 inch) using a rolling pin or meat mallet.
Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten egg, and finally coat it evenly with the coconut and breadcrumb mixture. Press gently to ensure it sticks.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken breasts. Cook for 4-5 minutes on each side, or until golden brown and fully cooked to an internal temperature of 165°F (75°C). Remove and set aside on a paper towel-lined plate.
To make the chilli apricot chutney, combine apricot preserves, red chilli flakes, grated ginger, white vinegar, soy sauce, and minced garlic in a small saucepan.
Cook the chutney over medium heat, stirring frequently, until it begins to bubble and thicken slightly (about 5-7 minutes). Remove from heat and let it cool slightly.
Serve the crispy coconut chicken hot with a generous spoonful of the chilli apricot chutney on the side. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 47.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
