Coconut chicken with cucumber salad

Coconut chicken with cucumber salad

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Impress your friends and family with this light Asian-style chicken dish

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
294
protein
33g
carbs
10g
fat
14g
saturates
10g
fibre
3g
sugar
9g
salt
0.3g

Ingredients

  • 1 egg white, lightly beaten
  • 2 skinless chicken breasts
  • 3 tbsp desiccated coconut
  • 1 tsp sunflower oil
  • ½ cucumber, thinly sliced on the diagonal
  • 1 small red onion, thinly sliced
  • 2 tsp caster sugar
  • 2 tbsp white wine vinegar or rice vinegar

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
  2. Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

Recipe from Good Food magazine, August 2008

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Comments

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philippashubrook's picture
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Very straight forward recipe.. the chicken needs a little something more though, like a lemon or lime juice to it or a sauce as we found the coconut a bit bland. I added chilli flakes which was an improvement. The cucumber & red onion salad was spot on though!

lucik's picture

A tasty and easy dish to make. I did 2 coatings of egg and coconut, and served with mango chutney and naan. Delish!

johnince's picture
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Good recipe, right up my street. Jazz it up a bit, as I did. Scatter some roughly chopped fresh coriander leaves over the cucumber and red onion salad. Add finely chopped red chilli in the vinegar/sugar mix. My coconut chicken breasts weren't as beautifully even golden as the picture though. I think the chicken breasts would have to be over cooked, and therefore dried out, to achieve that. Could try dry frying the coconut first to get a golden colour before dressing the chicken breast and going in the oven.

vizavi's picture
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never ever again...

rj_wren's picture
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Very tasty and so simple to make.

johnnielil's picture
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Really tasty & easy for a novice like me.

bluesnicket's picture

Didn't enjoy this dish as much as I had thought we would. The children said it was too dry, but they didn't have much of the salad which really did need to be included. I much prefer the Salmon with Spiced Coconut Crumbs if you're looking for a crumb coating with coconut.

steffil83's picture
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Really enjoyed this dish, we had it with rice had hubby hates red onion! Cooked the rice with chicken stock and added some peas, went really well together. Chicken & coconut was lovely and very moist.

tweedletwo's picture
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each piece nice on its own but lovely when all together

frolo743's picture
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This was really easy & quick to make. Chicken was maybe a little dry, soon remedied with a splash of lime juice.

shelley117's picture

Very nice ,even my fussy daughter liked it.

jenna_85's picture
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So easy an so tasty!

bethocallaghan's picture
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Really enjoyed this - I used double amount of vinegar as the red onions still had a bit of bite that needed taming.

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