Chicken Ginger Curry and Coconut in Endive Leaves Recipe

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Chicken    Chicken Appetizer Recipes    Gluten free    Low Carb    Tea Savories    Tea Travels™ Savories   

 

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This Chicken Ginger Curry and Coconut in Endive Leaves appetizer is an easy to make savory to serve at your afternoon tea.  This recipe is also gluten free and low carb.  Your guests will be so happy in indulge in this guilt free appetizer!

Check out more of Ellen Easton’s Tea Travels articles and recipes.

 

 

Chicken Ginger Curry and Coconut in Endive Leaves Recipe:

Chicken Ginger Curry and Toasted Coconut in Endive Leaves Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients:

1 cup coconut flakes (I like to use Bakers)
4 to 6 raw (uncooked) thinly-sliced white chicken breast meat*
Juice of 1/2 lemon
1/2 teaspoon ground ginger
1/2 teaspoon ground curry
Extra-virgin olive oil (in a spray bottle)
1/4 cup no-fat Greek yogurt
1 head Belgian endive (about 5 ounces), separated into leaves
1 pint large cherry tomatoes

* Purchase thinly-sliced white chicken breasts or regular white chicken breast (ask your butcher of slice them thin for you).

 

Instructions:

Preheat oven to 250 degrees F.

Sprinkle the coconut flakes onto a cookie sheet.  Place in oven and lightly toast the coconut, approximately 5 minutes.  Watch carefully so the coconut flakes do not burn as you want them a light golden brown.  Remove from oven and allow to cool before using.

On both sides of the sliced chicken breast, squeeze the fresh lemon juice.  Sprinkle and rub in the ground ginger and ground curry.

Spray a large frying pan with the olive oil (enough so the chicken slices do not stick to the pan).  Place the chicken slices in the prepared frying pan. Brown until one side is coated and slightly crispy, approximately 3 minutes.  Turn the chicken slices over and cook until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).  Remove chicken from the heat and set aside until cool enough to handle.

Cut the chicken slices into smaller pieces and place in your food processor.  Add the toasted coconut and the yogurt; pulsate until chopped together to make a chicken salad mixture.

Serve the prepared chicken salad mixture on endive leaves or stuff into a large cherry tomatoes.

Makes 4 servings. 

 

https://whatscookingamerica.net/EllenEaston/GingerChicken-Endive.htm


 

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail – Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA…TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”

TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.

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