Coconut Chicken With Chilli Apricot Chutney

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup plain flour
• 2 1/2 cups shredded coconut
• 2 eggs
• 750 g chicken breast fillets, thinly sliced lengthwise
• vegetable oil, for deep frying
• 2 tablespoons vegetable oil
• 1/4 teaspoon dried chili pepper flakes
• 1 red onion, roughly chopped
• 400 g dried apricots, roughly chopped
• 1/2 cup sugar
• 1/2 cup rice wine vinegar

Recipe

• 1 make chilli apricot chutney: heat oil in a saucepan over medium heat. add chilli flakes. cook for 1 minute. add onion, apricot, sugar and vinegar. cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. reduce heat to medium-low. simmer, uncovered, for 15 minutes or until chutney is thick.
• 2 meanwhile, place flour and coconut in separate shallow dishes. lightly beat eggs in a shallow bowl.
• 3 preheat oven to 150°c line a baking tray with paper towel. coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
• 4 fry in batches putting them in the oven on the baking tray until you are done.