Recipe for Coconut Chicken strips with a sweet and spicy Mango Chutney

4 boneless chicken breasts
Oil (for frying)

1 mango, peeled and cut into chunks
1 tablespoon fresh ginger
1 large jalapeno, seeded
1/2 cup vinegar, divided
1/4 cup golden raisin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup sugar
1/2 teaspoon salt

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 cup water
1 tablespoon lemon juice


1 cup dried coconut
1 cup breadcrumbs, unseasoned

How to
Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.

Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.

While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.

Make batter. Mix flour, salt, ground ginger, black pepper, water, and lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers and let rest.

Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut and breadcrumbs. Set aside.

Fill pan with oil to 1cm depth or heat deep fryer. Heat oil.

Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden and turn with tongs. Complete frying until all sides are golden. Drain on paper towels.

Serve with a ramekin of the mango chutney for dipping.

By: South African Mango Grower’s Association.

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