Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce

 


Ingredients

Chicken

  • 2
    lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2
    cup coconut milk (not cream of coconut)
  • 1/2
    teaspoon curry powder
  • 1/2
    teaspoon salt
  • Vegetable oil for frying
  • 1
    cup Original Bisquick™ mix

Sauce

  • 1
    mango, peeled, seed removed, peeled and cut up
  • 2
    tablespoons chopped red onion
  • 2
    tablespoons chopped fresh cilantro leaves
  • 1
    teaspoon grated gingerroot
  • 1
    tablespoon fresh lime juice
  • 1
    tablespoon white wine vinegar
  • 1/4
    teaspoon salt

  • Steps

1 In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.

    2 In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.

      3 While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.

        4 In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.

        5
        Serve chicken nuggets with mango dipping sauce.

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