Chicken Ginger Curry and Coconut in Endive Leaves Recipe

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 Toasted Coconut in Endive Leaves Recipe:
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Appetizer
Keyword: Chicken Ginger Curry and Toasted Coconut in Endive Leaves Recipe
Servings: 4 servings
  • 1 cup coconut  flakes (I like to use Bakers)
  • 4 to 6 raw (uncooked) white chicken breast meat, thinly-sliced*
  • Juice of 1/2 lemon
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon curry, ground
  • Olive oil, extra-virgin (in a spray bottle)
  • 1/4 cup Greek yogurt (non-fat)
  • 1 head Belgian endive (about 5 ounces), separated into leaves
  • 1 pint large cherry tomatoes
  1. Preheat oven to 250 degrees F.

  2. 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.

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

  4. 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.

  5. 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.

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

  7. Makes 4 servings. 

Recipe Notes

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

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Comments and Reviews

One Response to “Chicken Ginger Curry and Coconut in Endive Leaves Recipe”

  1. Mercedes Serralles

    Fabulous! Ellen makes magic 🌟


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