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Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce

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  • Prep Time 40 min
  • Total Time 40 min
  • Servings 4

We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.

Angie McGowan Recipe by Angie McGowan
June 11, 2012

Ingredients

Chicken

2
lb boneless skinless chicken breasts, cut into bite-size pieces
1/2
cup coconut milk (not cream of coconut)
1/2
teaspoon curry powder
1/2
teaspoon salt
Vegetable oil for frying
1
cup Original Bisquick™ mix

Sauce

1
mango, peeled, seed removed, peeled and cut up
2
tablespoons chopped red onion
2
tablespoons chopped fresh cilantro leaves
1
teaspoon grated gingerroot
1
tablespoon fresh lime juice
1
tablespoon white wine vinegar
1/4
teaspoon salt

Directions

  • 1 In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
  • 2 In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
  • 3 While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
  • 4 In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
  • 5 Serve chicken nuggets with mango dipping sauce.

Expert Tips

For a spicier version of this recipe, double the amount of curry powder in the recipe and add 1 chopped jalapeño chile to the mango dipping sauce.

Recipe can easily be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe.

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