Broccoli and chicken coconut popcorn
Broccoli and chicken coconut popcorn is my kids" favorite. Bite-size, breaded broccoli and chicken served with homemade sweet chili sauce.
Ingredients
- 3½ tbsp yellow curry paste (homemade** or store bought)
- 80 gr plain yogurt (⅓ cup)
- 1½ lbs organic chicken breast
- 1½ lbs broccoli florets
- 1½ cups unsweetened shredded coconut
- ½ cup bread crumbs (homemade* or store bought)
- 1 tsp ground cumin
- 1 tsp ground paprika
- sea salt and freshly cracked black pepper (to taste)
- 1-2 tbsp olive oil
Instructions
- Whisk together 1½ tbsp of (homemade) yellow curry paste*** and the yogurt in a large mixing bowl. Add the chicken and broccoli to it and mix to coat well.
- Add the shredded coconut, breadcrumbs*, cumin, paprika, salt and pepper to medium size bowl and mix it together.
- Dip each piece of broccoli and chicken in the coconut bread crumb mixture, coat them in it and place them one by one on a lined baking sheet. Use 2 baking sheets; one for the broccoli and the other for the chicken. Make sure to not crowd the pan otherwise the pieces of broccoli and chicken will steam in stead of bake!
- Lightly brush or drizzle some olive oil on the 'popcorn'. Transfer them to the preheated oven to bake for about 15-20 minutes, or until the chicken is cooked through and golden brown. Keep an eye on it though and test the chicken after 8-9 minutes. Take the biggest piece from the baking sheet and cut it in half. Still pink, continue baking. If white, they are ready to be taken out of the oven. Because the pieces are small they tend to dry out quickly. So take them out of the oven the moment the chicken is cooked through.
- In the meantime put on the rice and prepare according to package/bag.And make the chili sauce**** (if you are not using store bought sauce).
- Once the rice is ready, you have the option to turn it into a creamy curried rice** in just a couple of minutes. Recipe is attached below in Recipe Notes.
- Once the broccoli and chicken coconut popcorn comes out of the oven, dinner is ready to be served.
Notes
*Homemade bread crumbs: use stale old bread of choice. Cut it into cubes and toast in a preheated oven at 330F/165C for 5-7 minutes. Let cool off and crumble or pulse in a food processor.
**Creamy curried rice is a simple way to make rice creamy with a bit of spice. For 4 servings sauté 1 diced shallot and 2 minced cloves of garlic. Once the onion is translucent after a minute or so, add 2 tbsp of yellow curry paste (homemade or store bought) and stir. Now add the cooked rice and combine it all. Lastly, add ½ can of coconut milk and a few squeezes of lime juice.
*** yellow curry paste
****homemade chili sauce
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.