Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, breaded curried coconut chicken gougons. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

In this coconut curry chicken, we use full fat coconut milk. Lite coconut milk won't thicken and give you a rich full flavor like regular coconut milk. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this coconut curry chicken.

Breaded Curried Coconut Chicken Gougons is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Breaded Curried Coconut Chicken Gougons is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

1. Take 440 g chicken breast,
2. Make ready Golden breadcrumbs, (enough to coat chicken),
3. Prepare Dessicated coconut, (1/3rd ratio to breadcrumbs),
4. Make ready 1 tsp curry spice blend of your choice,
5. Take Salt for seasoning,
6. Prepare Vegetable oil for frying

Black pepper (you decide how much you use). 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. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.

Steps to make Breaded Curried Coconut Chicken Gougons:

1. 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.
2. Butterfly out the chicken breasts into halves and trim off any fat/gristle. Slice the chicken into long thin flat gougons.
3. 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.
4. 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.
5. Place onto the metal rack and bake in the oven for 20-25 mins until cooked right through. Serve up and enjoy! :)

A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on. 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.

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