Recipe courtesy of Anjum Anand
Coconut Chicken Fry
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 85
- Sodium
- 484
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
Ingredients
3 tablespoons vegetable or coconut oil
1 cinnamon stick
6 green cardamom pods, whole*
6 cloves, whole
1 onion, finely sliced
12 curry leaves*
3 to 4 whole green chiles
1 (1 1/2-inch) piece fresh ginger, cut into thin strips
6 cloves garlic, finely chopped
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
Kosher salt and freshly ground black pepper
2 teaspoons garam masala
Boiling water
6 1/2-ounces freshly grated coconut
1 to 1 1/2 teaspoons fresh lemon juice
Small handful chopped fresh cilantro, leaves and stems
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.