Coconut Chicken with Mango Salsa

http://www.essentiallyhealthyfood.com/essentially_healthy_food/2009/02/coconut-chicken-with-mango-salsa.html
http://www.essentiallyhealthyfood.com/essentially_healthy_food/

Ingredients


Coconut Chicken

4 Chicken Breasts, boneless & skinless

250ml Carton of Coconut Cream

2 Tbsp Desiccated Coconut

1/2 Tsp Cornflour

1 Tsp Turmeric

1 Tsp Ground Coriander

2 Tsp Garam Masala

2 Tsp Fresh Ginger, very finely chopped

Zest of 1 Lime

Salt & Pepper


Mango Salsa

1 Large Mango

2 Spring Onions

Juice of 1 Lime

Salt & Pepper

A handful of Coriander, roughly chopped





To make the Coconut Chicken


In a large bowl, mix together the coconut cream, desiccated coconut, cornflour, spices, lime zest, salt and pepper.

Add the chicken and coat with the marinade.

Place in the fridge and leave for at least an hour.

Pre-heat the oven to 200ºC/Fan 180ºC.

Place the chicken on a wire rack over a lined tray and bake in the oven for 30-40 minutes or until it is golden brown and cooked through.




To make the Mango Salsa

Cut the mango flesh into small pieces and finely chop the spring onions.

Add the lime juice and mix together.

Season to taste.

Just before serving stir the coriander through the salsa.



To serve

Slice the chicken across the narrowest side, holding the knife at a slight angle.

Transfer the chicken to the serving plate and fan out the slices.

Serve with the mango salsa.

Spinach, shredded greens or a green salad would be ideal accompaniments.