Crispy Coconut Chicken with Pumpkin Curry
Prep Time: 15 min.
Cook Time: 15 min.
Preheat the oven to 350°F. Line two half sheet trays with parchment paper and set aside for later.
Gather three medium bowls. Place the flour into one bowl, the beaten eggs into another and combine the panko bread crumbs, flaked coconut, salt, pepper and olive oil into the third.
Coat the chicken pieces with flour, then with egg wash and lastly, with the coconut bread crumb mixture, pressing firmly to ensure the entire piece of chicken is coated.
Transfer the coated chicken to one of the prepared half sheet trays. On the other half sheet tray, toss the chopped kale with the lemon ginger sesame vinaigrette.
Bake both for 12-15 minutes, or until the chicken is 165°F internally when measured by probe thermometer and the kale is crispy.
For the curried pumpkin, heat the olive oil over medium-high heat in a medium sauce pan. Add the curry powder and toast for 1-2 minutes, or until the oil turns a vibrant gold.
Add the pumpkin bisque and coconut milk and allow to gently simmer until the chicken is ready.
To assemble, divide the curried pumpkin into four entrée sized bowls. Next, evenly divide the ginger kale and place on top of the curry. Last, divide the coconut chicken evenly and place on top of the kale. Enjoy!
Approximate nutritional values per serving:
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.