Polynesian coconut chicken and rice wraps

    (38)
    1 hour 50 min

    Strips of chicken are marinated in coconut milk, then lightly coated with a curry and garlic spiced flour and pan fried until golden and crisp. Serve the chicken with rice, grated coconut and spring onions in a wrap. This is very close to what we ate in Fiji.


    1 person made this

    Ingredients
    Serves: 10 

    • 900g mini chicken fillets or skinless chicken breasts sliced into strips
    • 1 (400ml) tin coconut milk
    • 185g uncooked long grain white rice
    • 475ml water
    • 200g plain flour
    • 1 1/2 tablespoons curry powder
    • 1 tablespoon garlic salt
    • 180ml vegetable oil
    • 2 limes
    • 10 large flour tortillas
    • 50g grated coconut
    • 50g chopped spring onions

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr50min 

    1. Place the chicken and coconut milk in a bowl; marinate in the fridge for 1 hour.
    2. In a pot, bring the rice and water to the boil. Cover, reduce heat to low and simmer for 20 minutes.
    3. In a small bowl, mix the flour, curry powder and garlic salt. Drain the chicken and discard marinade. Dredge chicken in the flour mixture to coat.
    4. Heat the oil in a pan over medium heat; fry the coated chicken strips 5 minutes per side, or until golden and cooked through. Squeeze lime juice over chicken.
    5. On each tortilla, place equal amounts of rice, chicken, coconut and spring onions. Roll into a wrap and serve.

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    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (33)

    by
    10

    Awesome! I deep fried the chicken (less greasy than pan frying)and added 1/2 cup ground coconut and 1/4 cup ground almonds in the breading mixture. I added some shopped water chestnuts and also used the "Spicy Pineapple Sauce" from this site...the two together can't be beat! My kids (5 & 9) even raved and ate every last morsel.  -  16 Jun 2006  (Review from Allrecipes US | Canada)

    by
    7

    These were awesome! I added curry, cumin, garlic and chicken stock to the rice (jasmine rice) which enhanced the flavors of the chicken. The sweetness of the coconut mixed with the other flavors was so delicious!! I also served this with a Thai ginger soup that used the coconut milk instead of throwing it away.  -  07 Jan 2006  (Review from Allrecipes US | Canada)

    by
    7

    This was very yummy. I changed it around a bit, but stuck to the spirit of the recipe. I used light coconut milk to marinate because that is what was in the cupboard. I also had some cooked brown rice so I used that instead of the white. I dredged the chicken in the flour mixture but only used about 1T of oil to saute things in. I just couldn't bring myself to use the full amount. I cut back on the amount of rice in each wrap and added in some sauted cabbage. I also toasted the coconut under the broiler before I added it to the wraps. I agree this needs some sort of a sauce so I think next time I make this I may make a yogurt/sour cream sauce with sme curry and garlic or something along those lines. This was a nice change of pace for my work lunches and it froze well. Thanks.  -  22 Jun 2005  (Review from Allrecipes US | Canada)

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