Coconut Chicken

coconut chicken with raita

I found a great recipe on Pinterest for a cucumber raita and I was thinking it would go great with something – but what?  Coconut chicken!  I had coconut-breaded chicken at a restaurant a while ago and I figured it would go great with the sauce.  The recipe for the cucumber raita was relatively easy and the chicken was straightforward.  All ingredients used were from Aldi, save the mint and basil which were from my mother’s herb garden.

For the cucumber raita you will need:

  • 1 cup of plain Greek yogurt
  • 1/2 medium cucumber
  • 1 tsp ground ginger
  • 1/4 tsp ground coriander
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 2 large basil leaves (ground)
  • 2 mint leaves (ground)

I ground the herbs in a mortar and pestle, but you could easily substitute the fresh herbs for dried herbs.

  1. Peel cucumber and cut lengthwise.  I chose a large cucumber so after cutting it lengthwise, I only used the one half.
  2. Grate cucumber and place into colander.
  3. Place cucumber into a colander and press to the sides to squeeze out the juice.  Sprinkle a pinch of salt around the cucumber to help it dry out faster. Let sit in colander for about 10-15 minutes.
  4. Combine yogurt, salt, cumin, coriander, ginger, and fresh (or dried) herbs in a small bowl.
  5. After 10-15 minutes have passed, if the cucumber still looks wet, you can press a paper towel against the cucumber.  Stir in cucumber to yogurt mixture, cover with plastic wrap, and set aside in fridge.

For the coconut chicken you will need:

  • 5 chicken tenderloin strips
  • 3 eggs
  • Unsweetened shredded coconut (I used about 3/4 of a 7oz bag from Walmart)
  • Salt to taste
  • 2 tsp pepper
  • 1/4 tsp dill weed
  • 2 tsp curry powder
  • ~ 2-3 tsp cayenne pepper
  • ~ 2 tsp red pepper flakes

Preheat the oven to 400°F

  1. Generously grease a cookie sheet.  Set aside.
  2. In a bowl, beat eggs.
  3. In another bowl, pour in shredded coconut.
  4. On a cutting board, cut chicken into 1 inch x 1 inch cubes.
  5. Coat chicken in eggs and then cover in coconut.  Place on cookie sheet.
  6. Cook in oven for about 20-25 minutes or until coconut is golden and chicken is done.

For the rest of the sandwich I used 1/2 a naan as my bread and added diced red onion, grape tomatoes, and some spring mix lettuce.  You can also substitute the naan for pita bread, flatbread, or even lettuce!

Coconut chicken with cucumber raita on naan

With the naan, total calories came in at about 420 calories.  The naan was 190 calories, so if you were to replace it with a flatbread or lettuce, the calories would definitely be lower.  Also, the cucumber raita keeps in the fridge for five days, so you could use it as a dressing for a salad or a dip for crackers or bread.

See the Pin on Pinterest here:

Cucumber raita recipe originally found on Pinterest:


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