Variety is the spice of life and this holds especially true for food options. The more, the merrier. If you are bored with the run-of-the-mill meal options, try the coconut chicken with boozy finger-licking good mango rum chutney.
Ingredients for Mango Rum Chutney
2 diced mangoes
1 medium-sized onion (¼ diced)
1 tbsp of grated ginger
½ cup aged rum
1 tbsp lime juices
1 tsp salt
1 tsp sugar
Ingredients for Coconut Chicken
1.5-pound bone-and-skinless chicken breast (Tip: one can substitute chicken with a sweet fish filet)
½ cup dried and desiccated coconut (unsweetened)
½ cup panko bread crumbs
1 tsp salt
2 tsp sugar
2 tbsp lime juice
6 finely chopped garlic cloves
2-4 tbsp cooking oil of your choice
How to Prepare Mango Rum Chutney
For making the chutney, in a medium saucepan heat some oil on a medium flame. Throw in some finely chopped onion and cook until they acquire a pale brown shade.
At this point, add mango, salt, sugar, and ginger. Occasionally, mix them well mangoes become soft. Pour in the rum and lemon juice. Lower the flame and let it simmer for a good twenty minutes.
How to Prepare Coconut Chicken
Cut the chicken breasts in half to get two cutlets. Wrap each cutlet in between a plastic wrap. Even out the thickness with a mallet or any such kitchen appliance. Smear the mixture of tangy garlic and lime juice on each side before marinating it to anywhere between 10-30 minutes.
In a large-sized bowl, add coconut, panko, salt, and sugar. Mix it well. Coat the mixture on each fillet using hands.
In a large skillet pan, heat 2 tbsp of oil of your choice over a medium flame till it begins to simmer. Now, add fillets to the pan. Cook till they achieve a light gold shade of brown. Transfer them to the serving plate.
Relish while they are still hot. Enjoy the coconut chicken with the warm mango rum chutney