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Coconut Chicken Fingers With 30 Minute Mango Chutney



  • 4boneless chicken breasts
  • oil (for frying)
  • Chutney

  • 1mango, peeled & cut into chunks
  • 1tablespoon fresh ginger
  • 1large jalapeno, seeded
  • 12cup vinegar, divided
  • 14cup golden raisin
  • 14teaspoon cinnamon
  • 18teaspoon cayenne pepper (to taste)
  • 18teaspoon nutmeg
  • 14teaspoon turmeric
  • 12cup sugar
  • 12teaspoon salt
  • Batter

  • 12cup flour
  • 12teaspoon salt
  • 12teaspoon ground ginger
  • 14teaspoon black pepper
  • 12cup water
  • 1tablespoon lemon juice
  • Breading

  • 1cup dried coconut
  • 1cup breadcrumbs, unseasoned


  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. 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. While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.
  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. Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.
  6. Fill pan with oil to ½” depth or heat deep fryer. Heat oil.
  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. Serve with a ramekin of the mango chutney for dipping.

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