I don’t know about you, but lately I’ve been craving baked chicken – give me something with a little crunch. I grew up on baked eggplant, chicken cutlets – OMG- I love being in an Italian family. I’ve made fried/baked dishes before on my blog, but now faced with a gluten allergy, how do I do it? Coconut flakes my friend, this is the answer.

Curry powder is a wonderful spice to work with. There are so many things to pair it with including chicken, shrimp, beef, veggies, etc. the challenge is knowing when to use it and how much to use. It also depends on the person’s preference – you don’t want it to overtake your dish, but then again you want to taste it.

Coconut Curry Baked Chicken – 3 pieces of chicken per person (about 3-4 servings)
Coating Ingredients
4 eggs scrambled + 2 teaspoons black pepper + 2 teaspoons salt
1/2 cup coconut flour + 2 tablespoons of yellow curry powder
1-2 cups coconut flakes (unsweetened)

10 thins strips of chicken tenders

Preheat your oven to 350 degrees. Line a baking sheet with tin foil and spray with non-stick cooking spray.

Line up your coating ingredients in 3 separate bowls. Here are the steps: first flour, then egg then coconut flakes, repeat for each piece.





Once you’re done, pop in the oven for 12 minutes. Take out and flip the chicken to brown the other side. Cook for another 10-12 minutes.