Crispy Coconut-Curry Chicken Bites with Mango Salsa

Ingredients:

For the Coconut-Curry Chicken Bites:

4 boneless, skinless chicken breasts, cut into bite-sized cubes

1/2 cup unsweetened shredded coconut

1/4 cup panko breadcrumbs

2 tbsp curry powder

1/2 tsp garlic powder

1/2 tsp turmeric

1/4 tsp chili powder (optional for heat)

Salt and pepper to taste

2 eggs, beaten

1 tbsp olive oil for cooking

For the Mango Salsa:

1 ripe mango, diced

1/2 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

1 tbsp lime juice

Salt and pepper to taste

Instructions:

Prepare the Mango Salsa:

In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper to taste.

Stir to combine and set aside to allow the flavors to meld while preparing the chicken.

Prepare the Coconut-Curry Chicken Bites:

In a shallow bowl, combine the shredded coconut, panko breadcrumbs, curry powder, garlic powder, turmeric, chili powder, salt, and pepper.

Dip each chicken cube into the beaten eggs, then coat in the coconut-curry mixture, pressing down to ensure it sticks well.

Cook the Chicken Bites:

Heat olive oil in a skillet over medium-high heat.

Once hot, add the chicken bites in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side or until golden brown and crispy, and the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken bites from the skillet and drain on a paper towel-lined plate.

Serve:

Serve the crispy coconut-curry chicken bites with a generous spoonful of mango salsa on top. For extra flair, you can garnish with additional cilantro and a drizzle of lime juice.