Coconut Chicken with Roasted Carrot-Ginger Puree


Last week, I was walking to work and I noticed that some of the trees were getting little leaf buds on them! I was so excited… and then the next day, it snowed. And snowed. And snowed. Three feet of snow later, I decided a meal with warm, tropical flavors might be just the thing I needed to cheer myself up.

A roasted carrot and ginger soup from an old issue of Food + Wine caught my eye recently, but Shawn wasn’t buying the whole carrot soup idea. To be honest, I’m still a little tired of soup myself anyway. Since we both like mashed carrots, I decided to reinvent the soup as a roasted carrot and ginger puree. Coconut seemed like it would go well with those flavors and I was in the mood for something a little different, so I decided to make coconut chicken cutlets.

Although I could have used to roast the carrots a little longer (you can see that they’re a little gritty in the photos – that’s because they were undercooked), I was really happy with how these two dishes turned out. The sweetness of the carrot was great with the ginger and the coconut on the chicken got nice and toasty and made the perfect crispy coating. I used boneless chicken thighs, which have a lot more flavor and are a lot juicer than breast meat. Plus if you buy thighs with the skin on and just take it off yourself, it’s so much cheaper than buying boneless, skinless breast!

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Coconut Chicken

  • 1 Lb boneless chicken thighs, skin removed (about 3 or 4 thighs)
  • 1/4 cup flour
  • 1 egg, beaten
  • 1/4 cup panko breadcrumbs
  • 1/4 cup shredded coconut
  • 2 Tbs oil

Cut each thigh in half – but through the thin part of the thigh as though you were going to butterfly it, so that you have two flat-ish pieces. Use a meat mallet to pound each piece out into a thin cutlet. Toss the thighs with flour to coat them very lightly.

Combine the breadcrumbs and coconut in a shallow dish. Add the egg to a second dish. Dip the chicken into the egg and then into the coconut mixture, coating it well. Repeat with remaining chicken pieces.

Heat the oil in a large skillet over medium heat. Add the chicken – working in batches if you need to so that you don’t crowd the pan – and cook for 4 minutes on each side, or until the breading is crispy and the chicken is cooked through. Remove from the pan and blot off any excess oil with a paper towel. Let rest on the towel until ready to serve.

Roasted Carrot-Ginger Puree

  • 4 carrots
  • 1-inch piece of ginger, grated
  • 1 tsp butter
  • 1/4 cup skim milk

Preheat oven to 425.

Peel the carrots and cut them into 1-inch pieced. Place the carrots into a small roasting dish and toss with the ginger. Break the butter up into several small pieces and sprinkle over the carrots. Roast for 40 minutes, or until the carrots are very soft.

Transfer the carrots and ginger to a food processor and process for a few seconds until it starts to get smooth (you can also use a potato masher or eggbeaters to do this). Add the milk and process until smooth.


  1. Yum this looks amazing. Love coconut in savoury dishes!

  2. This looks like the perfect dinner to try to reign in the spring weather! Why won’t it ever come?!?!?

  3. Looks good!! I’m definitely going to have to try the carrot-ginger puree.

  4. What a delicious meal! The carrot-ginger puree looks irrestibly good and healthy.

  5. this looks and sounds amazing. This is going to be a must try!

    Thank you!

  6. Everything looks wonderful and the puree sounds like a must try!

  7. this is just a blur of flavor – I cant tell what I would want to chow into first!

  8. What a great idea with the carrot ginger puree! TJs had a frozen carrot soy ginger mixture which I loved for a quick side dish, but they discontinued it, maybe this would be a good alternative.

    And the chicken looks fantastic.

  9. I love the idea of carrot-ginger puree, sounds superb! And of course the coconut crust is super yummy for the chicken!

  10. Looks delicious! Of course coconut-crusted anything is always a winner. ;-) The puree looks like the perfect side dish for it too.

  11. Oh, I love vegetable mashes! So good! :)

  12. Yummie, the chicken looks delicious and the carrot puree with ginger looks so tempting…great meal :-)

  13. Wow, that chicken is so crispy looking, I first thought they were potato pancakes. Lovely looking!

  14. I love coconut chicken……..I combine the coconut with ground almonds…..and with a lemon/lime vinagrette..heaven!

  15. If you dont mind, I have a question ;-)
    I made this last night for dinner and it was great, except I used WAY to much ginger. This was my first attempt at using fresh ginger and was wondering if you had any pointers/rules of thumb for using it in recipes?
    Any help would be appreciated! Thanks again for a great recipe!

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