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Mango chicken curry

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Sometimes, in summer, we go crazy and buy a whole tray of mangoes.  Mr Kidgredients loves them and so do the kids.  This summer we went super crazy and bought 2 trays…then we needed to eat 2 whole trays of mangoes!  So I decided that finally I could use some to make a mango chicken curry!

mango chicken curry

Curry is such a tricky thing with kids, they either completely love it, or they despise it in my experience.  But with the sweetness of the mango in this and the coconut milk, you’re onto a winner.  For me, this mango chicken curry is strictly a summer meal, because I love fresh mango.  But there are frozen chunks of mango available at the shops now, and you could use those if fresh is not an option.

Traditionally…wait is there anything traditional about this recipe?  Well.. this probably wouldn’t contain carrots and peas if you bought it out.  But I’m keen to get any veg into every meal, and if you’re serving it with naan breads and rice, you need to put the veg in some how!

mango chicken curry

This is the best most summery flavoured dish you can find and if you use my kid friendly curry paste in it, it isn’t too spicy for kids.  Mine loved it, and there were leftovers for me and Mr Kidgredients for the next day for lunch too, or it does freeze well, if you would prefer to keep it for another day.  It’s also easy to double batch this mango chicken curry if you have more people coming over, as it basically just needs doubling.  You could do the same and freeze half.

If you’re using fresh mango, get the kids to help with the peeling and prepping to get it into the blender. Because it will get messy!  My daughter is incredibly capable at making sure every last bit of mango is removed from the seed…and gets coated in mango in the process.

mango chicken curry

The colour of your mangoes will greatly impact the final colour of your curry, and I find the KP ones (available early in the season) are the least sweet, but all types work with this dish.

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Mango chicken curry

Prep

Cook

Total

Yield 6 serves

A delicious mango chicken curry the whole family can enjoy!

Ingredients

  • 3 mangoes, flesh removed and roughly chopped
  •  1 tablespoon peanut oil
  •  1 kg boneless chicken thighs, chopped into bite size chunks
  •  1 onion, thinly sliced
  • 3 tbsps kid friendly curry paste (or you could use a mild korma paste)
  • 1/2 head of cauliflower, chopped into florets
  •  2 carrots, peeled and chopped into rounds
  • 400ml can coconut milk
  •  1/2 cup (125ml) chicken stock
  • 1 cup frozen peas
  • 1/2 bunch coriander (leaves only for serving)

Instructions

  1.  Place the mango into a blender blender and blitz until smooth.
  2. Heat half the oil in a large frypan and brown the chicken in batches.
  3. Remove the chicken and over medium heat, heat the rest of the oil.
  4. Add onion and cook for 2 mins, don't allow it to brown.
  5. Add curry paste and cook stirring for 2 mins.
  6. Add the carrots.
  7. Stir in coconut milk, stock and pureed mango.
  8. Return the chicken to the pan. Bring to the boil.
  9. Reduce heat to low and cook covered for 15 mins or until chicken is cooked through.
  10. Add the frozen peas and cook for 5 minutes more.
  11. Sprinkle with coriander leaves and serve.

Notes

Can be frozen.

Courses Dinner

Cuisine kid friendly indian

Delicious mango chicken curry the whole family will love, quick and easy recipe, perfect for week nights!

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Not your mum’s slow cooker apricot chicken

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Apricot chicken.  It’s one of those meals that people like me who grew up in the eighties had regularly and it was a “busy mum meal”  i.e. buy a whole heap of packets of things and whack it in the microwave. But I don’t work like that.  And that’s why this slow cooker apricot chicken is different.  If you’re used to the one your Mum used to cook, this won’t have the exact same flavour, but it’s healthier, has better ingredients and basically tastes amazing.

slow cooker apricot chicken

Now apricot chicken is apparently a winter food, but I don’t agree, somethings that you can make in the slow cooker are perfect at anytime of year and the fruitier, the better if you’re trying to slip this into summer eating habits.  The benefit of using the slow cooker in summer- no oven heating up the entire house!

The flavours of this are delicious and it is perfect for weeknights or week days when you are home, but want to get dinner over and done with earlier…at lunch time!  Because it’s using chicken breast, this would dry out with longer cooking.  If you wanted to put it on in the morning for dinner, just swap the chicken breast for the same weight of chicken thighs.

slow cooker apricot chicken

Now I’m going to answer a question that many of you are thinking but too scared to ask…why would I bother with this version when the french onion soup version I make is just fine?  Well, this has wholefood ingredients and nothing nasty, so you can be assured that you are making the best effort to feed your family good food. Plus to be entirely honest, it doesn’t take that much longer! This slow cooker apricot chicken will give you one family meal for tonight and one to freeze, so in my books, that’s super efficient.

 

And as an interesting aside, my grandmother hand stitched the napkin in the photos, with painstakingly small cross stitches that make my eyes water just looking at them.  She was a needlework teacher and and was amazing at doing things like that!

slow cooker apricot chicken

slow cooker apricot chicken
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Not your Mum's slow cooker apricot chicken

Prep

Cook

Total

Yield 2 family serves

Ingredients

  • 1 kg chicken breast (if you want to cook for 8 hours or more swap for the same amount of thighs)
  • 1 large brown onion, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp dried ginger
  • 1 425ml can apricot nectar
  • 1 tin water
  • 1 tbsp honey
  • 2 tbsps cornflour
  • 350 grams dried apricots, chopped
  • 1 cup frozen peas

Instructions

  1. Chop the chicken breast into chunks.
  2. Put the chicken breast into the slow cooker bowl with all the spices and the onion, massage the spices through the chicken to make sure it is well coated.
  3. In a jug combine the apricot nectar, water, honey and cornflour together and whisk until smooth. Add the dried, chopped apricots
  4. Pour over the chicken in the slow cooker bowl. Put the lid on and cook for 4 hours on low.
  5. After 4 hours, remove the lid, add the frozen peas and keep the lid off to thicken the sauce for one more hour.
  6. Serve with rice and veggies.

Looking for other slow cooker ideas?  Try some of these!

Sticky chicky wings

Moroccan lamb

Not your mum's slow cooker apricot chicken. This one is nasty free, delicious and kid friendly! So yummy and perfect for keeping the slow cooker going in summer.

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Cheesy Chicken Traybake -crunchy awesomeness!

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Quick, easy, cheesy!  Oh dear.  Did I really just say that? Yep.  I did.  Well, this cheesy chicken traybake is sure to hit the mark.  This was a hit with both mini kidgredients (surprising as it is not plain chicken schnitzel or a marinated saucy chicken).cheesy chicken traybake

Serve this one with some zucchini chippies and some steamed veggies and you’ve got an incredibly easy dinner.  Chicken breast can easily dry out in the oven but the cheese and the mayonnaise ensure this won’t happen, your chicken will be moist yet crunchy.

It’s so yummy that you’ll find yourself grabbing the crumbly, cheesy bits from the corners after everyone has been served! Even Miss 5 has asked to help “clean the dish”.

cheesy chicken traybake

Well, this chicken dish is so delicious you’ll forget how easy it was.  And if you’re quick you’ll be able to steal some of the crunchy bits as you dish it up.  Double or triple this one if you’ve got a lot of people to feed, but make sure the strips are in a single layer in the dish or they will end up soggy.  And no-one likes soggy crumbs!

cheesy chicken traybake

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Cheesy Chicken Traybake

Prep

Cook

Total

Yield 4 serves

Cheesy Chicken Traybake

Ingredients

  • 2 chicken breasts, cut into 3cm thick strips
  • 1 cup mayonnaise
  • 1/4 cup water
  • 1/2 cup parsley chopped
  • 1 cup breadcrumbs
  • 1 cup grated cheddar cheese
  • olive oil

Instructions

  1. Preheat oven to 200 degrees.
  2. Mix the mayonnaise and water together to thin it.
  3. Combine the cheese, breadcrumbs and parlsey in a bowl.
  4. Drizzle olive oil over the bottom of a baking tray
  5. Dip the chicken strips in the mayonnaise mixture then roll in the breadcrumb mixture to coat.
  6. Place in the tray.
  7. Repeat until all the chicken is coated.
  8. Sprinkle excess crumb all over the chicken in the tray.
  9. Drizzle with more olive oil.
  10. Bake at 200 degrees for 35 minutes.
  11. Do not attempt to turn it.
  12. Serve hot.
  13. Serves 2 adults and 2 kids.

This post was redone on 01/08/2016 to include new photos.

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Super mini spring rolls

By 7 Comments

Did I mention the no-green food stage?  Yep, we’re in it.  Master 3 won’t touch green stuff.  Except kiwi fruit, we love kiwi fruit. Do I understand this? No!  Nor do I want to pander to it, but I wanted to make spring rolls today and thought that if I wanted them eaten I just needed to avoid the green stuff. And eaten they were.  Master 3 has eaten 5 and his buddy who was here for a play date ate 2 as well. These super mini spring rolls are perfect for kids!  They are baked not fried, making them more of an everyday food than their fried counterparts and they are extra crunchy.

super mini spring rolls

Each one is bite size and delicious.  Making a batch this big (40) means you are set for a few weeks- an instant dinner with salad or veggies and an easy lunch option. They are freezable before baking, so great to have on hand for unexpected lunch dates or evenings where things aren’t going as per your grand plan. they’d also make a nice little entree for a dinner.

super mini spring rolls

I was going to make these with spring roll pastry, but Master 3 had a friend around and they were very hungry apparently.  So, waiting for the spring roll wrappers to defrost wasn’t going to work out for them  Luckily I remembered the wonton wrappers in the fridge and rolling them as I would have rolled the spring rolls they turned out ever so cute.  You could go traditional and make them in spring roll wrappers but they won’t be as diddy and adorable if they are bigger.

The other thing that was awesome about these mini spring rolls was watching the two boys interact with their food and watching them discuss it and eat.  Is that weird? The dynamics were adorable, with Master 3 saying “I love spring rolls” and his friend gave him an are-you-sure-look… and said “ok I try it”.  Master 3 replied with “you don’t have to love it but you have to try it” (it’s so funny hearing yourself replicated in your little people) to which his friend popped it in his mouth.  Master 3 replied “do you love it? you must love it” and his friend said “I eating it…it’s yum!”.  I wonder how it would have played out had there not been that dynamic going on.  I think it could have been a battle to get Master 3 to eat them.

super mini spring rolls

super mini spring rolls
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Super mini spring rolls

Prep

Cook

Total

Yield 40

Ingredients

  • 1 packet dumpling wrappers (shanghai wonton skins, square)- 40
  • 1 cup shredded cooked chicken
  • 1 cup frozen corn
  • 1 carrot, grated
  • 50grams bifoon/ vermicelli rice noodles- cooked and cooled and rinsed
  • 1 tsp coriander finely chopped
  • 1/2 cup kecap manis
  • coconut oil spray

Instructions

  1. Preheat oven to 200 degrees.
  2. Combine chicken, noodles, corn, carrot, coriander and kecap manis in a bowl.
  3. Mix together well.
  4. Put 1/2 a teaspoon of mix on the wrapper then roll up, tucking the edges in and sealing with water.
  5. Place on a lined oven tray.
  6. Spray lightly with coconut oil.
  7. Bake at 200 degrees for 15 minutes.
  8. These can also be frozen before baking.
Recipe for teeny tiny super mini spring rolls made using wonton wrappers and baked, not fried!

 

 

Fuss free chicken nuggets

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This recipe is something I’ve thought long and hard about bringing you. These are called fuss free chicken nuggets for two reasons… a reader asked me a while back in a group if I had a chicken nugget recipe where the chicken nuggets looked yellow on the outside, you know like store bought ones?  In the hopes that she could convince her son to try homemade ones over the store bought ones she had been buying. Now, don’t get me wrong, not all store bought nuggets need to be avoided, but some are loaded with nasties and therefore, make your choices dependent on how you eat! These nuggets are called fuss free because so long as you have the ingredients, these take very little time to get ready!You can double or triple batch these nuggets and freeze before cooking.

fuss free chicken nuggets

You can then cook from frozen adding 15 minutes to the cooking time. If you’re feeling more adventurous than these nuggets, go for this chicken traybake which is the bomb! These nuggets look very much like store bought nuggets, but the beauty of making them yourself is you know what has gone into them.  Feel free to turn them into strips, or even cut the chicken breast into shapes (you might need to flatten first) if that’s how they’ve previously been eaten.

These would be awesome in wraps, as a cold lunchbox item or even sliced and popped into sushi. Me, I’m having them for lunch with a simple salad and last night they were dinner with rice and veggies. They are amazingly versatile.

Oh wait, you’re all hanging for the second reason these are called fuss free chicken nuggets, aren’t you? Did I mention these are easy to make?  Yep, really easy!  So much simpler than traditional crumbing.  If you need these to be egg free you can sub your favourite no-egg mayo. Trust me, they will be loved!

fuss free chicken nuggets

fuss free chicken nuggets
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Fuss free chicken nuggets

Prep

Cook

Total

Yield 4 serves

Ingredients

  • 3 chicken breasts, chopped into nugget size chunks
  • 3/4 cup polenta
  • 3/4 cup panko crumbs
  • 3/4 cup finely grated parmesan cheese
  • 3/4 cup mayonnaise
  • olive oil

Instructions

  1. Preheat your oven to 180 degrees.
  2. Thrown all the chicken into the mayo and massage well, making sure it is all coated.
  3. Mix the parmesan, panko and polenta together in a bowl.
  4. Coat each piece of chicken in the crumbing mix then place on an oiled tray.
  5. Drizzle with olive oil then bake at 180 degrees for 15 minutes.
  6. Remove from oven and turn each piece.
  7. Bake 20 minutes more.
Easy to make and so yummy to eat! This recipe for fuss free chicken nuggets will please everyone.

Chicken and Asparagus Pastries

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My mum used to make an incarnation of chicken and asparagus pastries.  They were officially the way to use up leftover chicken and they were also the reason we would have a roast chicken before people were coming to our house.  They are really yummy.  I mean, realistically, let’s be honest- anything with pastry wrapped around it tastes infinitely better than it did when it was pastry free.

I’ve used leftover turkey for the ones I made today, because…Christmas!  So they taste amazing and part of that taste comes from the deliciousness of the smokey flavour the weber gave to our delicious Christmas Turkey (I stuffed the turkey with a prosciutto, pear and preserved lemon stuffing and put a sage and preserved lemon butter under the skin).

chicken and asparagus pastries

The kids are eating these as I type, so that’s a sure sign that they are a winner.  Miss 5 has gone back a few times to the bench (I’ve lost track because we are having a lazy day and I’m just glad she’s choosing something yummy and nutritious).

chicken and asparagus pastries

The sesame seeds are good on top of these for crunch, but you could switch for nigella seed, poppy seeds or even chia seeds.  I’ve baked some now and frozen 16 of them for the unexpected drop ins that you seem to get at this time of year!  Freeze before you milk wash or pop the seeds on as they will all come off in the freezer.  Freeze them on a tray and transfer to a container when they are hard.  That way they won’t stick together in the freezer.

chicken and asparagus pastries

If you’re committed to no waste from your Christmas leftovers, these are an awesome way to use up any remaining chicken or turkey without having the same meal over and over again or without too much fuss.

chicken and asparagus pastries
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Chicken and Asparagus Pastries

Prep

Cook

Total

Yield 24

Ingredients

  • 2 cups cooked and shredded chicken (or turkey)
  • 1 bunch asparagus, cooked and diced
  • 1/2 cup mayonnaise
  • 3 sheets frozen puff pastry
  • Milk for brushing
  • seeds

Instructions

  1. Preheat oven to 200 degrees.
  2. Allow the pastry to defrost whilst you mix the filling.
  3. Combine the mayo, chicken and asparagus together in a bowl and mix well.
  4. Cut the pastry into 8 triangles.
  5. Place one tablespoon full of the mixture on each triangle and fold over, pressing the edges together.
  6. Place on a lined baking tray and brush with milk.
  7. Sprinkle the seeds on top and bake at 200 degrees for 15 minutes.
Delicious chicken and asparagus pastries recipe, perfect for using up leftover chicken or turkey!

Chicken, quinoa and vegetable hand pies

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chicken, quinoa and vegetable hand piesYou know that moment when you realise you have half a leftover chicken, a fridge full of veggies yet no idea what to make for dinner? That was me on Friday night. I felt pretty sure they wouldn’t just eat chicken and veggies, so I quickly whipped up a fridge emptying batch of pastries to use the leftover chicken.  I couldn’t help myself and filled them up with some cooked quinoa and fetta cheese as well to increase the yum factor and they went down a treat.

I’ve use puff pastry for these, but you could put them in a shortcrust base and a puff top if you have a pie maker on in pie dishes. Don’t feel like you have to stick with the veggies I’ve listed, they are a guide for quantity.  Switch them for your faves or whatever your fridge contains!

I cooked my quinoa in my Kambrook Rice Master that I reviewed for you last week.  It made the quinoa light and fluffy and even better?  I didn’t have to watch it on the stove. Which was very convenient and made it far quicker (and less painful) to get the quinoa cooked!

These chicken, quinoa and vegetable hand pies would also be awesome as a lunch box item.  They freeze well uncooked and bake easily from frozen in only 20 minutes.  These were devoured by Master 2 and Miss 4 and I was glad to have escaped the pizza that Miss 4 had decided she wanted for dinner.

I’m keeping a big stash of these in the freezer for lunches from now on and any other time when dinner is just too hard.  Seriously, they contain enough veg for a whole meal!

chicken, quinoa and vegetable hand pies
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Chicken, quinoa and vegetable hand pies

Prep

Cook

Total

Yield 48 pastries

Ingredients

  • I leek, thinly sliced
  • 1/2 cauliflower, chopped finely
  • 1 carrot, grated
  • 1 zucchini grated
  • 1 parnsip, peeled and grated
  • 1 cup quinoa (two cups when cooked) cooked, I did this in my rice cooker
  • 1/2 cup vegetable stock
  • 1 cup shredded cooked chicken
  • 200 grams fetta, crumbled
  • 6 sheets puff pastry
  • 3 tbsps olive oil
  • 2 tbsps milk

Instructions

  1. Preheat the oven to 200 degrees.
  2. Take out the pastry to defrost.
  3. Heat the olive oil in a frypan over medium heat.
  4. Put the quinoa on to cook.
  5. Cook the leek until soft.
  6. Add the carrot, zucchini, parsnip and cauliflower. Cook until soft.
  7. Add the vegetable stock and cook for 5 minutes more.
  8. Combine the cooked veggies with the quinoa, chicken and fetta.
  9. Cut each pastry sheet into 8 triangles.
  10. Place a tablespoonful of the filling on each triangle then fold over and press the edges.
  11. Brush with milk.
  12. Bake at 200 degrees for 15-20 minutes or until golden.
  13. (alternatively freeze before baking and then bake at 200 degrees for 20 minutes from frozen)

 

 

 

Chorizo and Chicken Spanish Rice

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I guess this is a paella.  I think.  Or actually it isn’t, because it doesn’t follow all the rules. I think I’ll just stick with chorizo and chicken rice and avoid getting into trouble! But it does taste very good and does have Spanish influences.  So that should be enough to get you to try this.

Now: some honesty for the sake of keeping it real.  Master Two will not eat peas.  So the little darling picked out each and every one of them.  It wasn’t an easy task, but each individual pea was placed on his placemat separate to the the rice.   It was quite an interesting scene as it was unfolding.

I buy my chorizo in bulk and they are small- imagine the length of your pointer finger, but if you buy them from a deli or supermarket they are much bigger, so I have factored that into the recipe. I also used leftover chicken thighs from the night before.  You could pop in any cooked chicken or you could cook it as written in the recipe below.

 

chorizo and chicken spanish rice
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Chorizo and Chicken Spanish Rice

Prep

Cook

Total

Yield 6 serves

Chorizo and Chicken Spanish Rice

Ingredients

  • 1 chicken breast, chopped into 4cm slithers. (or 2 cooked thighs, cooked breast etc)
  • 2 chorizo sausages, sliced into slices 1 cm thick
  • 1 diced onion
  • 4 cups of chicken stock
  • 1/2 teaspoon saffron
  • 1 teaspoon smoked paprika
  • 1/2 red capsicum, diced
  • 1/2 yellow capsicum, diced
  • 2 cups cauliflower, chopped
  • 400 grams arborio rice
  • 3/4 cup frozen peas
  • 3 tomatoes, diced
  • olive oil

Instructions

  1. Put the saffron in a saucepan with the chicken stock. Bring to the boil, then turn to a simmer. After 10 minutes it is ready to use, but keep it on low heat whilst cooking.
  2. In a large frypan (or paella pan) heat the olive oil over medium heat.
  3. If you are using uncooked chicken, cook the strips until golden and remove from the pan.
  4. Add the chorizo and onion, fry until the onion is soft and the chorizo is golden.
  5. Add the capiscums, tomatoes, cauliflower, rice and the paprika. Stir for 1 minute to coat.
  6. Add a cup of the stock and stir. Allow to absorb.
  7. Continue for the next two cups.
  8. Add the frozen peas and the final cup of stock.
  9. Continue stirring until absorbed. If the rice is not completely cooked, add 1/2 cup water and stir until absorbed. Add another 1/2 cup of water if necessary.
  10. Serve hot in bowls.

 

Lemon and herb slow cooker chicken

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So…Tuesday nights are slow cooker night.  By the time I pick up Master 2 from preschool, dinner needs to be 90% done, because then I take Miss 4 to dancing only 40 minutes later and she doesn’t finish until 6:00.

The slowcooker really is a bit of a wonderous tool.  I love that I can set it and leave it, knowing that dinner will be OK…or even better than ok. Lemon and herb are like a match made in heaven for the slow cooker, everything becomes punchier with long slow cooking.

Tonight’s slow cooker meal is based on something I used to flash fry in the frypan with a wine and lemon sauce.  Not particularly kid friendly. So, I’ve been contemplating it for a while…and I’ve done it!  It’s saucy and best served with some rice.  This was a winner with both Mini Kidgredients.  Plus there is enough leftover chicken for tomorrow night- awesome!

So if you haven’t brought out the slow cooker yet, make sure you do for this one.

 

lemon and herb slow cooker chicken
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Lemon and herb slow cooker chicken

Prep

Cook

Total

Yield 6 serves

Lemon and herb slow cooker chicken

Ingredients

  • 6 skinless, boneless chicken thighs
  • 6 tbsps olive oil
  • 1 onion, chopped finely
  • 3 tbsps fresh oregano
  • 2 tbsps fresh thyme
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/2 lemon sliced
  • 1.5 cups of chicken stock

Instructions

  1. Over a medium/high heat fry the chicken thighs in the olive oil until golden on both sides.
  2. Add to the bottom of the slow cooker. Top with the slices of lemon.
  3. Fry the onions for 2 minutes, or until soft.
  4. Add the lemon juice, zest and herbs.
  5. Add the chicken stock and bring to the boil. Cook for 5 minutes then pour over the chicken thighs.
  6. Cook for 6 hours on low with a tea towel under the lid.
  7. Serve with lots of the juice juices over rice.
  8. Serves 2 adults and 2 kids with some leftovers (tomorrow nights paella!)

 

 

Tropical Crunch Chicken Drumsticks

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IMG_0021Dinners on preschool days are fraught with angst and stress.  Why? Because overtired mini kidgredients refuse the foods they normally love and become zombie-like at the table.  Everything is harder when you’re tired…and this is definitely true for Miss 4 after 3 days of preschool.

However, this recipe surprised me!  They ate it (cue little happy dance in the pantry)…they complimented it (cue disbelief) and they want it again (cue internal squealing for joy).   I’ve protested before my lack of love for chicken drumsticks.  But, I like them with flavour.  I’ve had a few personal messages on my facebook page requesting budget friendly recipes.  This is definitely budget friendly!

Now, these flavours are reminiscent of a tropical island…so as your kids are sitting down and enjoying them, just imagine you’re eating yours on a tropical island and they were delivered by a waiter.  Trust me all food tastes better when there is a fantasy involved.

Even without the fantasty (see what I did there?)  these are awesome, there were none left at the end of the evening, which stands testament to these being a great flavour combination for kiddies.  What’s not to like?  You’ve got sweet, crunchy and tasty!

tropical crunch chicken drumsticks
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Tropical Crunch Chicken Drumsticks

Prep

Cook

Total

Yield 10 -12 drumsticks

Tropical Crunch Chicken Drumsticks

Ingredients

  • 1 cup flour of your choice
  • 2 eggs, whisked with one cup of water
  • 2 cups panko crumbs
  • 1 cup shredded coconut
  • 1 small tin passionfruit puree
  • 3 tbsps honey
  • 1.5 kgs chicken drumsticks (10-12 drumsticks)
  • oil of your choice.

Instructions

  1. Preheat oven to 180 degrees.
  2. Coat the chicken in the flour then dip in the egg.
  3. Combine the panko crumbs and shredded coconut in a bowl.
  4. Coat each chicken drumstick in the coconut and panko mix.
  5. Drizzle the oil over a baking tray.
  6. Add the chicken drumsticks and cook for 40 minutes, turning halfway.
  7. Strain the passionfruit and add to the honey.
  8. Using a pastry brush, coat the chicken in the passionfruit honey mix.
  9. Bake for 10 minutes.
  10. Turn the chicken and coat the other side, baking another 10 minutes.
  11. Serve hot with veggies of your choice.