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Coconut Chicken Strips With Creamy Mango Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.923
Energy (kCal)1070.3109
Carbohydrates (g)53.0015
Total fats (g)86.3337
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For Creamy Mango Chutney: | 2. Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired. | 3. For Coconut Chicken Strips: | 4. Preheat oven to 400 degrees. | 5. Mix coconut, flour and salt in a bowl. | 6. Beat egg in a separate bowl. | 7. Dip chicken strips in egg, then coat in coconut mixture. | 8. Place on a very lightly greased shallow baking pan. | 9. Drizzle evenly with the melted butter. | 10. Bake for 25 minutes, turning once, until browned and cooked through. | 11. Serve with creamy mango chutney. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 2 peeled diced - - - -
    ginger 1/2 teaspoon peeled minced 0.8 0.1777 0.0182 0.0075
    green chili pepper 1 seeded chopped seeded chopped - - - -
    salt 1/8 teaspoon - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    cream 6 tablespoons sour 142.56 3.3336 1.7568 13.932
    coconut 1 cup flaked 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    purpose flour 1/2 cup - - - -
    salt 1/2 teaspoon - - - -
    chicken strip 1 1/2 1/2 boneless skinless 57.4077 0.9483 7.8925 2.4366
    egg 1 71.5 0.36 6.28 4.755
    butter 1/3 cup melted 456.0 20.951999999999998 14.248 38.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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