Coconut Chicken Fingers With 30 Minute Mango Chutney

• boneless chicken breasts↗4

  4

• oil

  (for frying)

• Chutney
• mango↗1

  peeled & cut into chunks

• fresh ginger↗1 tablespoon
• large jalapeno↗1

  seeded

• vinegar↗1⁄2 cup

  divided

• golden raisin↗1⁄4 cup
• cinnamon↗1⁄4 teaspoon
• cayenne pepper↗1⁄8 teaspoon

  to taste

• nutmeg↗1⁄8 teaspoon
• turmeric↗1⁄4 teaspoon
• sugar↗1⁄2 cup
• salt↗1⁄2 teaspoon
• Batter
• cup flour↗1⁄2
• teaspoon salt↗1⁄2
• teaspoon ground ginger↗1⁄2
• teaspoon black pepper↗1⁄4
• cup water↗1⁄2
• tablespoon lemon juice↗1
• Breading
• cup dried coconut↗1
• cup breadcrumbs, unseasoned↗1

Step-by-step instructions

1. 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. 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. 3

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

4. 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. 5

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

6. 6

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

7. 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. 8

   Serve with a ramekin of the mango chutney for dipping.