Low carb recipe for Chicken Strips coated in almond flour, coconut milk, mild curry and shredded coconut and then grilled to perfection
6 chicken breasts – cut into thin strips
1/2 cup soy flour
1/2 cup coconut milk
1 tsp curry powder
1 1/2 cups coarsely shredded coconut
4 tbsp sweet chilli sauce
baking paper, salt & pepper (from your pantry)
Turn on the grill in your oven.
You’ll need three large bowls. Put the almond flour in the first one. Beat the eggs and coconut milk and pour into the second one. Put the shredded coconut and curry powder in the third one. If you want some without curry flavour (as shown in the picture), you’ll need a fourth bowl with plain shredded coconut.
Coat each chicken strip in the almond flour, then dunk in the egg and coconut milk mixture and finally coat in the curry and shredded coconut mix or just the coconut. When finished, lay the coated chicken strips on a large baking sheet covered with baking paper. Make sure you leave quite a bit of space between each strip. Put the baking tray in the oven (not too close to the top otherwise it will burn) and grill for about 18 minutes turning the strips over half way through the cooking time.
To prepare julienne vegetables (matchsticks): cut the cucumber in half crossways, then trim the sides of each half to make it “square”. Now cut the long rectangular cube you have into slices (lengthways) – about 5mm thick. Then stack the slices and cut again to make “matchsticks”. Repeat with the carrots and toss the cucumber and carrots together until you have a stack of julienne vegetables as shown in the picture.
To serve, divide the chicken strips mixture between the plates and add a serving of julienne vegetables on the side along with a dollop of sweet chill sauce.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.