6 chicken breasts (cut into ½" strips)
1/3 c. lemon juice
1 tsp salt
2 tsp curry powder
¼ tsp ground ginger
2 c. flour
2 tsp baking powder
1 ½ c. milk
¾ lb. coconut
3 c. vegetable oil
Curry sauce

Cut each chicken breast half into 6 pieces. Mix lemon juice, salt, curry and ginger. Add chicken, stir to coat and marinate 30 minutes.
Make a batter with flour, baking powder and milk.
Drain marinade from chicken, stirring marinade into batter. Dredge chicken in flour. Dip in batter and roll in coconut. Heat oil in skillet to 355 degrees. Fly until golden brown, about 2 minutes on each side. Remove to paper towel as they brown.
Make ahead and freeze in a single layer and defrost in single layer on cookie sheet. Heat in moderate oven at 350 degrees for 15 minutes.