• 40minutes
  • 714calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, C, E
MineralsCopper, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 boneless chicken breasts

  2. oil (for frying)

  3. 1 mango , peeled & cut into chunks

  4. 1 tablespoon fresh ginger

  5. 1 large jalapeno, seeded

  6. 1/2 cup vinegar , divided

  7. 1/4 cup golden raisin

  8. 1/4 teaspoon cinnamon

  9. 1/8 teaspoon cayenne pepper (to taste)

  10. 1/8 teaspoon nutmeg

  11. 1/4 teaspoon turmeric

  12. 1/2 cup sugar

  13. 1/2 cup flour

  14. 1/2 teaspoon salt

  15. 1/2 teaspoon ground ginger

  16. 1/4 teaspoon black pepper

  17. 1/2 cup water

  18. 1 tablespoon lemon juice

  19. 1 cup dried coconut

  20. 1 cup breadcrumbs, unseasoned

Instructions Jump to Ingredients ↑

  1. Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.

  2. Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.

  3. While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.

  4. Make batter. Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers & let rest.

  5. Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.

  6. Fill pan with oil to ½” depth or heat deep fryer. Heat oil.

  7. Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden & turn with tongs. Complete frying until all sides are golden. Drain on paper towels.

  8. Serve with a ramekin of the mango chutney for dipping.


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