Recipe courtesy of Anjum Anand
Recipe courtesy of Anjum Anand
Watch how to make this recipe.
Coconut Chicken Fry
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 23 g
- Cholesterol
- 85 mg
- Sodium
- 484 mg
Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 23 g
- Cholesterol
- 85 mg
- Sodium
- 484 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
- Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper.
- Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
- Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
- Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
- Just before serving, stir in the chopped cilantro.
Cook’s Note
*Can be found at specialty Asian markets. Use drumsticks in this recipe to make ideal outdoor party food - the bones will also add maximum flavour to the dish.
