Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, breaded curried coconut chicken gougons. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! Coconut curry chicken thighs: thigh meat will work great instead of breast meat (grab boneless skinless and adjust for cooking time). These coconut chicken goujons from Eat Well for Less are easy and affordable.
Breaded Curried Coconut Chicken Gougons is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Breaded Curried Coconut Chicken Gougons is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook breaded curried coconut chicken gougons using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Breaded Curried Coconut Chicken Gougons:
- Make ready 440 g chicken breast,
- Get Golden breadcrumbs, (enough to coat chicken),
- Take Dessicated coconut, (1/3rd ratio to breadcrumbs),
- Take 1 tsp curry spice blend of your choice,
- Get Salt for seasoning,
- Get Vegetable oil for frying
These chicken goujons - succulent chicken breasts breaded and gently fried - can be eaten as a main meal with oven chips and peas, but they also make a great party starter, for people to share, and dip into tomato ketchup or your own home made dip. Get quality Breaded Chicken Goujons at Tesco. Learn more about our range of Breaded Chicken Goujons. Forget take-out, this is about to become your new family favorite.
Steps to make Breaded Curried Coconut Chicken Gougons:
- On a plate mix together the golden breadcrumbs, dessicated coconut, a pinch of salt and curry powder. You want a ratio of 2/3rds breadcrumbs and 1/3rd coconut.
- Butterfly out the chicken breasts into halves and trim off any fat/gristle. Slice the chicken into long thin flat gougons.
- I find that wearing latex gloves helps with this next process, so the crumb coating doesn't stick to your fingers, or if you don't have any use some tongs. Take the pieces of chicken one by one and coat completely in the breadcrumb mix.
- Preheat your oven to 180 (fan) and line a baking tray with foil and place a metal rack over it. Set aside. Heat up a frying pan with around 1.5tbsp oil in over a medium high heat. Once the oil is nice and hot, lay the chicken into the pan, carefully, and fry on both sides until golden. Remove from the heat.
- Place onto the metal rack and bake in the oven for 20-25 mins until cooked right through. Serve up and enjoy! :)
Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.
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