Coconut Curry Chicken Fingers with Cashews

Transport your taste buds to a tropical paradise with these golden-baked Coconut Curry Chicken Fingers with Cashews. Juicy chicken tenders are coated in a flavorful blend of shredded coconut, panko breadcrumbs, and fragrant curry powder, then baked to crispy perfection with a drizzle of coconut oil or olive oil. Toasted cashews add a delightful crunch, while a squeeze of fresh lime juice brightens every bite. This dish is packed with bold flavors and textures, making it the ultimate crowd-pleaser. Perfect for weeknight dinners or entertaining, these chicken fingers are easy to prepare in just 35 minutes and are sure to impress. Serve with cilantro for a fresh garnish and your favorite dipping sauce for an irresistible meal.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken tenders
• 2 large Eggs
• 0.25 cup Coconut milk
• 1 cup Shredded unsweetened coconut
• 1 cup Panko breadcrumbs
• 1 tablespoon Curry powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 2 tablespoons Olive oil or melted coconut oil
• 0.5 cup Cashews, chopped and toasted
• 4 pieces Lime wedges (for serving)
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Prepare a breading station: In a shallow bowl, whisk together the eggs and coconut milk until smooth. In a separate shallow bowl, combine the shredded coconut, panko breadcrumbs, curry powder, garlic powder, paprika, salt, and black pepper.

Step 3

Pat the chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing any excess to drip off, then coat it thoroughly in the coconut-panko mixture, pressing gently to adhere.

Step 4

Place the coated chicken tenders onto the prepared baking sheet, leaving space between each piece.

Step 5

Drizzle the olive oil or melted coconut oil over the chicken tenders to help them crisp up during baking.

Step 6

Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 7

While the chicken is baking, toast the chopped cashews in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

Step 8

Once the chicken tenders are done, remove them from the oven and transfer them to a serving platter. Sprinkle the toasted cashews over the top.

Step 9

Garnish with fresh cilantro (if using) and serve immediately with lime wedges on the side for squeezing over the chicken.

Nutrition Facts

Serving size	(872.8g)

Amount per serving	% Daily Value*
Calories	2842.1

Total Fat 198.2g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat g
Cholesterol 598.8mg	0%
Sodium 7652.7mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 23.8g	0%
Total Sugars 21.1g
Protein 127.9g	0%

Vitamin D 82IU	0%
Calcium 206.8mg	0%
Iron 19.6mg	0%
Potassium 2059.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 17.5%

Carbs: 21.4%