Coconut chicken with cucumber salad

Coconut chicken with cucumber salad

By Mary Cadogan
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(16 ratings)
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Prep: 10 mins Cook: 25 mins

Easy

Serves 2
Impress your friends and family with this light Asian-style chicken dish

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal294
  • fat14g
  • saturates10g
  • carbs10g
  • sugars9g
  • fibre3g
  • protein33g
  • salt0.3g
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Ingredients

  • 1 egg white, lightly beaten
  • 2 skinless chicken breasts
  • 3 tbsp desiccated coconut
  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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

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 Tip

    Tip

    Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion’s flavour and texture.

  • Recipe Tip

    MAKE IT WITH FISH - Coconut-crusted salmon

    You can replace the chicken with salmon fillets or any firm white fish. Brush the surface of 2 salmon fillets with the seasoned egg white, then scatter over the coconut. Grill for 8 mins until the salmon is cooked through and the coconut is golden.

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Comments, questions and tips

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Frantic Flapjack
16th Jul, 2018
5.05
Very quick to make and the end result was lovely. I also tried it with salmon fillets which were good too. I didn't make the salad. Served with roasted new potatoes and cheesy chard gratin from this site.
toshack
30th May, 2015
5.05
Really tasty and easy
philippashubrook
10th Aug, 2014
3.05
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
3rd Jan, 2014
A tasty and easy dish to make. I did 2 coatings of egg and coconut, and served with mango chutney and naan. Delish!
johnince
25th Feb, 2012
4.05
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
21st Aug, 2010
1.05
never ever again...
rj_wren
7th Jul, 2010
5.05
Very tasty and so simple to make.
johnnielil
6th May, 2010
4.05
Really tasty & easy for a novice like me.
bluesnicket
20th Apr, 2009
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
23rd Jan, 2009
5.05
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.

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