When I made my coconut chai coffee cake, I had a bunch of shredded coconut left. So I came up with this recipe to help use up some of the leftover coconut!
You will need:
- Flour, about a cup
- 1 egg
- 2 cups shredded coconut
- 1/3 cup chopped cilantro
- 1 teaspoon curry powder
- 4 chicken breasts
- Vegetable oil
Place the flour in a shallow bowl. Then, beat the egg in a second shallow bowl. Finally, in a medium sized bowl, combine the cilantro, coconut, and curry.
Place one chicken breast in the flour, cover all sides. Then, move the chicken to the egg bowl, flipping it to cover the chicken. Finally, place the chicken breast in the coconut bowl, turning it over to coat it completely with the coconut mixture. Set the chicken on a plate and repeat the process for all four chicken breasts.
Heat the vegetable oil in a frying pan over medium-low heat. Use enough oil to cover the bottom of the pan. Once the oil is hot, place the chicken breasts in to fry about 7 minutes on each side. They should be golden brown and heated to 165 degrees. If you find that your chicken is getting too dark on the outside but not done enough inside, turn down the heat or finish cooking the chicken in the oven.