Ingredients Jump to Instructions ↓

  1. For the curry:

  2. half of one onion

  3. 2 thin slices fresh ginger , peeled

  4. quarter or 1 red chili , depending on how much heat you want

  5. 2 tablespoons vegetable oil

  6. quarter of a teaspoon turmeric

  7. 1 teaspoon ground coriander

  8. quarter of a teaspoon ground cumin

  9. quarter of a teaspoon salt

  10. juice of 1 lemons

  11. 1-2 tablespoons honey

  12. 3 cups melons , cubed (you can use what you like cantaloupe, honeydew etc) --

  13. For the chicken:

  14. 1 cup flaked coconut

  15. half a cup Japanese panko crumbs

  16. half a teaspoon salt

  17. quarter of a teaspoon ground cardamom

  18. quarter of a teaspoon ground coriander

  19. quarter of a teaspoon garlic powder

  20. quarter of a teaspoon ground black pepper

  21. half a cup flour

  22. 1 1/2 lb boneless chicken breast pieces , cut into goujons

  23. 2 eggs , lightly beaten

  24. 1/3 cup butter , melted

  25. To serve: brown rice and naan bread

Instructions Jump to Ingredients ↑

  1. For the curry: Place the onions, ginger and chili into a food processor and blend until they are fine.

  2. In a pan fry the onion, ginger and chili in the oil for a few minutes until the onion softens but is not brown.

  3. Now add all of the spices to the pan and stir for about a minute. The mixture will start to thicken so now add in the melon, stir and fry for another minute. Lower the heat then simmer for a further minute.

  4. Add the honey and the lemon juice and simmer for a couple of minutes.

  5. For the chicken: Heat the oven to 375 degrees. Combine the coconut, breadcrumbs and spices on a flat plate. Place the flour on another plate, and the beaten egg in a bowl.

  6. Dip the chicken in the flour first, then the egg, and then coat with the coconut/breadcrumb/spice mixture. Place the pieces on a baking sheet that has been coated with cooking spray.

  7. Drizzle the chicken with about 1/3 cup of melted butter or less to suit your taste. Place in the preheated oven for about 20 minutes then turn and cook for another 20 minutes until cooked through.

  8. Serve the curry on a plate with brown rice, the chicken pieces on the side and some warm naan bread.


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