Product Flavor: Balsamic Vinegar, Coconut, Entrees, Flavored Infused Olive Oil, Gluten Free, Recipes, Wild Fernleaf Dill
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Coconut Chicken Curry w/Chickpeas
Ingredients
1 lb chicken tenderloins
4 tablespoons Dijon
Salt and pepper
1 1/2 cups Coconut Curry Nutcrumbs
3 tablespoons Coconut Balsamic
2 tablespoons Salt Sisters ‘In a Hurry Curry’
2 cans garbanzo beans
Instructions
Preheat oven to 375
Salt and pepper chicken then coat in Dijon & dredge in coconut nutcrumbs
Heat pan to medium, add dill oil. Once hot add chicken in batches sauté both sides until it has nice color. Remove chicken and put in preheated oven cook for about 15 mins.
Deglaze pan with 1 tablespoon coconut balsamic then add garbonzo beans and 2 tablespoons of Hurry Curry & simmer for 15 minutes.
Remove cooked chicken from oven, serve with rice and drizzle remaining 2 tablespoons of Coconut Balsamic on top!