Almond Coconut Chicken with Curry sauce Coconut Marinade: 2 Whole Eggs ½ Cup Coconut Milk 1 teaspoon curry paste ½ teaspoon Kosher Salt Almond Breading: ¼ cup Coconut Flour 1 Cup Almond Flour ½ Cup Dry Coconut unsweetened ½ teaspoon Kosher Salt Sauce: 2 TB Almond Butter 1 + tsp. Curry Paste ½ Can Coconut Milk ½ teaspoon Kosher Salt I used 8 chicken breasts. Cut into strips. Mix marinade and add chicken. Store in refrigerator for 1-2 hours Preheat oven to 425°. Heat some coconut oil in a pan. Mix almond breading. Take each chicken strip from marinade and coat in breading. Place in heated oil and sear till golden on each side. Then place all chicken on a cookie sheet and bake in oven for about 10 minutes. Mix and heat sauce.