Coconut Chicken Recipe
A staple of Thai cooking, coconut and curry, could you ask for anymore?
Ingredients:
6 Chicken Breasts, skinless & boneless, cut in 1” pieces
1/3 Cup Lemon Juice
1 tsp. Salt
2 tsp. Curry Powder
1/4 tsp. Ground Ginger
2 Cups Flour
2 tsp. Baking Powder
1 1/2 Cups Milk
2 Cups Flour
3/4 lb. Coconut
3 Cups Vegetable Oil
Curry Sauce
Directions:
In a large bowl, mix the lemon juice, curry, ginger, and salt. Add the chicken pieces, and let them marinate for 30 minutes.
In another bowl, pour the milk, flour, and baking powder to make a batter.
Remove the chicken from the marinade, and pour the marinade juices into the batter.
Pour up to 2 cups of flour in a resealable storage bag, shake the chicken in the flour, then dip it to cover it well in the batter, and finally roll it in the coconut.
In a skillet heat the oil, and fry the chicken until it’s golden brown, usually about 2 minutes per side. Then remove the chicken and lay it on paper towels.
You can freeze to save at this point, or serve.
And Enjoy!
