New Dish to Try: Coconut Chicken & Mango Rum Chutney

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

Step 1

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.

Step 2

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

Step 1

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.

Step 2

In a large-sized bowl, add coconut, panko, salt, and sugar. Mix it well. Coat the mixture on each fillet using hands.

Step 3

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