Crispy Coconut Chicken With A Apricot Curry Dipping Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 -1 1/2 cup flaked coconut (i say this as it depends on the size of the breasts.)
• flour to coat chicken
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 eggs, lightly beaten
• 1/3 cup butter, melted
• 5 tablespoons apricot preserves
• 2 tablespoons dijon mustard
• 1 tablespoon wine vinegar
• 1 tablespoon curry powder, i use the hot curry powder

Recipe

• 1 combine coconut, pepper and garlic in a bowl (note: if your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
• 2 dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
• 3 place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°c for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
• 4 apricot dipping sauce.
• 5 while the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. you can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. this also helps the curry flavour to come through.
• 6 serve with your favourite vegetables and fries or mash what ever you like.