I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.

Gluten and lactose are not my friends.

Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.

I can tell you this..... No glutens were harmed in the making of this website.

September 1, 2010

Coconut Chicken

We eat a lot of chicken.
It's cheap, versatile and just plain yummy. I use it for catering as it has got to be the least inoffensive meat around. Most cultures approve and chickens can scratch a living for themselves just about anywhere

I love chicken thighs. The flavour is so much better than chicken breasts. The thigh muscle works harder and develops more flavour. They may require a bit of trimming, but as the cost is significantly less than for breasts, you still come out way ahead.

Tonight we're having Coconut Chicken.

This is kinda, sorta my take on a schnitzel.


I got this yummy chutney at the Food and Wine show, along with a selection of other Spring Gully gluten free goodies. I used their Worcestershire sauce in my post on Oysters Kilpatrick.

Start off with some chicken thighs. Clean or trim them up however you like them.

Have ready a plate with gfree flour and another with the shredded coconut. You could use dessicated, but I like the texture and as it's not so fine it won't burn as quickly.

Dip the chicken into the gfree flour and then dust off the excess. If you don't it can get a bit gluggy.

Smear chicken all over with the chutney, making sure to get into all the nooks and crannies.

Now dip the chicken into the shredded coconut and pat it on firmly. Make sure all the chutney is covered so it doesn't stick to the pan when the sugars caramelize. (or burn!)

Pop the little lovelies into the fridge for a bit to firm up and set the coating.

Now, you can either pan fry or bake. I prefer to bake as the direct heat of a pan can brown the coconut before the chicken is cooked, but if you want to stand at the stove checking and turning constantly instead of having a relaxed glass of wine, be my guest. If you opt for the glass of wine, or GnT, place them in a preheated 200* oven for 20ish minutes. Make sure you turn them about halfway through.

Serve these with a nice salad, and maybe another glass of wine- a big one!
So Readers, what do you like to drink with dinner?


  1. Ooops, couple of photos out of sync there, but you get the idea. Maybe I should have stopped at one glass of wine!

  2. Hi! I love that you used chutney to coat the chicken. That's a brilliant idea. I can taste all these flavors just by reading the post.

    Thanks for visiting my blog...sounds like we're intolerant/sensitive sisters. Gotta love the internet because how else would we have met each other across the world?

  3. As it embarassing as it is, I always have a large glass of lemonade with dinner.

    Its terrible I know!

  4. oooh coconut and chicken sounds like a winning combination to me!

  5. Now that's what I call clever. I bet it tastes so dam cool and you get that chicken schnitty thing going on at the same time. Nice one.

  6. wow...that coconut chicken looks so good ^^

  7. hehe you're right, chicken is such a crowd pleaser (well except for vegetarians of course!). I've had coconut prawns but I don't know if I have had coconut chicken!

  8. Wow, I love this idea. Never thought to smother chicken with chutney and then coat (with crumbs or coconut) - excellent idea! And a great way to use up leftover jars of chutney. Very clever.

  9. They look lovely!! I've never had meat baked in coconut crumb before - I always associated meat and coconut with rendang. Thanks for the new idea..

  10. Good thinking! I'm just starting to like coconut again (something about too much Malibu) so this could be cool to try.

  11. yum! I love this - I used to make a coconut crumbed chicken using a nandos hot sauce and I havent made it in so long! Thanks for reminding me again about it!

  12. Hello Lovlies!
    I'm glad you like the sound of this dish. Let me know your experiences with it.
    Nancy and Sugarjunkie, nice to meet you! Thanks for stopping by. The internet does shrink the world doesn't it?
    Rendang and malibu are both excellent uses of coconut, some of my favourites.
    Lemonade isn't too bad, but I'd rather have a glass of wine!
    Christie, I hate all those little bits and pieces hanging around the bottom of the fridge, and love creative ways to use them up.
    Thanks for all your lovley comments ladies!

  13. Coconut and chicken just go together, and when toasted even brings out the flavor more.

    Bon appetit!

  14. Mmmhh, this looks so good! Remembers me I still have to discover coconut!

  15. Haha, please forgive me, I just couldn't resist! LOLOLOLOLOL