This recipe pays homage to the traditional Sri Lankan recipe, Pol Sambol (or Coconut Sambol). This dish, the flavour, nothing else quite comes close. "Pol Sambol" is a spicy coconut based condiment and a staple at home when I was growing up. This crumbed chicken recipe embodies the very same flavour, I'm so excited for you to try it!
| Prep Time | 15 minuites |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 250 grams organic chicken breast
- 4 tsp organic lime juiced
- 1/4 tsp salt
- 1/4 tsp pepper
- organic coconut oil
- 1/2 cup organic desiccated coconut or olive oil spray
- 1 tsp organic chilli powder
- 1 tsp organic paprika
- 1/2 tsp organic onion powder
Ingredients
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Instructions
- Preheat oven to 180°C fan forced
- In a bowl mix together the lime juice, salt and pepper, then pour over the chicken and ensure you coat all sides well. Cover and let this sit in the fridge for 20 minutes to an hour.
- In a bowl mix together the coconut, chilli powder, paprika, onion powder and a pinch of salt and pepper. Set aside.
- Remove the chicken from the fridge, and give both sides a quick spray with the olive oil spray.
- Take each piece of chicken, and dip into the coconut mixture, ensure to coat on all sides.
- When all pieces are coated, I like to go for round two and double coat them. So put each piece back into the lime mixture and then into the coconut once more.
- Oven: Add the chicken to a baking sheet and cook for approx. 15-20 minutes until chicken is cooked through. Ensure to turn the chicken halfway.
- Serve it up and enjoy with love! I made this with a super yummy Kaffir Lime Aioli to go with it, you can find the recipe on my blog, The Blunt Knife.
