Coconut Curry Fried Chicken Nuggets With Mango Dipping Sauce Recipe

Ingredients

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

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

Preparation

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

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

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.

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.

Serve chicken nuggets with mango dipping sauce.

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