Coconut-crusted lime chicken
Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too
- Prep: 10 mins
Cook: 25 mins
- Serves 4
- Easy
Ingredients
- 8 skinless, boneless chicken thighs
- zest and juice 2 limes, plus extra wedges to serve
- 2 tsp medium curry powder or garam masala
- 1 tsp chilli powder (optional)
- 50g desiccated coconut
- 1 tbsp vegetable oil
- mango chutney and rice, to serve
Make extra for lunch
Double the
recipe, adding 8
chicken drumsticks
instead of extra
thighs, and make
enough for your
family's lunchboxes
the next day.
Method
-
Heat oven to 200C/180C fan/gas 6.
Put the chicken in a large bowl with the
lime zest and juice, curry powder, chilli
powder, if using, and seasoning. Mix well,
then toss in the coconut. Place chicken
on a rack sitting in a roasting tin, drizzle
with the oil, then bake for 25 mins until
cooked through and tender. Serve with
mango chutney, lime wedges for
squeezing over and rice, if you like.
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