Coconut Curry Chicken Fingers with Cashews
Transport your taste buds to a tropical paradise with these golden-baked Coconut Curry Chicken Fingers with Cashews. Juicy chicken tenders are coated in a flavorful blend of shredded coconut, panko breadcrumbs, and fragrant curry powder, then baked to crispy perfection with a drizzle of coconut oil or olive oil. Toasted cashews add a delightful crunch, while a squeeze of fresh lime juice brightens every bite. This dish is packed with bold flavors and textures, making it the ultimate crowd-pleaser. Perfect for weeknight dinners or entertaining, these chicken fingers are easy to prepare in just 35 minutes and are sure to impress. Serve with cilantro for a fresh garnish and your favorite dipping sauce for an irresistible meal.
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 2 large Eggs
- 0.25 cup Coconut milk
- 1 cup Shredded unsweetened coconut
- 1 cup Panko breadcrumbs
- 1 tablespoon Curry powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil or melted coconut oil
- 0.5 cup Cashews, chopped and toasted
- 4 pieces Lime wedges (for serving)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare a breading station: In a shallow bowl, whisk together the eggs and coconut milk until smooth. In a separate shallow bowl, combine the shredded coconut, panko breadcrumbs, curry powder, garlic powder, paprika, salt, and black pepper.
Pat the chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing any excess to drip off, then coat it thoroughly in the coconut-panko mixture, pressing gently to adhere.
Place the coated chicken tenders onto the prepared baking sheet, leaving space between each piece.
Drizzle the olive oil or melted coconut oil over the chicken tenders to help them crisp up during baking.
Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
While the chicken is baking, toast the chopped cashews in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
Once the chicken tenders are done, remove them from the oven and transfer them to a serving platter. Sprinkle the toasted cashews over the top.
Garnish with fresh cilantro (if using) and serve immediately with lime wedges on the side for squeezing over the chicken.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 572 mg | 12% | |
*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.
