Coconut Chicken with Mango Salsa

1 lb Chicken Tenders

1/2 bag flaked coconut

1 c. Coconut milk

1 tsp salt

1/2 tsp pepper

1/2 tsp curry powder or 1 tsp if you like it spicier

Heat oven to 400 degrees. Spread coconut on a cookie sheet. Toast in the oven until just barely golden brown, about 7 minutes. (Keep your eye on it so it doesn’t burn.) Once the coconut is toasted pull out of the oven and let stand for 2 minutes. I leave a little bit of white since this will go back in the oven with the chicken.

Cut chicken into 1 inch cubes place in a mixing bowl. Toss with salt, pepper and curry powder. Pour coconut milk over chicken mix until well coated. Then coat the coconut milk chicken in the flaked coconut. I just pour all the coconut (reserve 1/4 cup for your coconut rice!) in with the chicken stirring it with one hand. Spread the coated chicken pieces on a greased baking sheet so that they are not touching . Bake the chicken pieces at 400 degrees for 15 minutes until they are golden brown. Serve with Mango Salsa.

Mango Salsa

1 ripe mango , peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped (if the onion is bigger than a baseball use 1/4 of it)
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Watch the tutorial on How to Cut a Mango. Once ou have cut away the pit, rather than cubing it and then cutting off the skin, I cut off the skin and cut it sideways into very thin slices. Then I cross cut it like so:

Then I turn those pieces on their side with the knife and cut in half. This way you end up with tiny salsa size mango cubes.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.