On Tuesday, we’re already busy with meetings, conferences, and conventions planned for the week. Suddenly, we have friends coming over for an impromptu dinner. In these situations, it’s best to make a one-pot dinner that pairs well with Roti, Naan, and Rice. Additionally, there’s a special request from a friend for something unique. I decided to make a Chicken Coconut Fry, which is perfect because it’s easy to pair with any kind of bread or rice and inspired me to have a Hawaiian-themed dinner, which went perfectly with the occasion.
Prep Time – 15 mins
Cook Time – 45 mins
Total Time – 60 mins
Ingredients :
Chicken – 400 gms
Coconut – ½
Coconut milk – ½ cup
Onions – 50 gms
Tomato – 25 gm
Ginger – 1 piece ( 2 cm )
Garlic – 5 flakes
Curry leaves – 1 sprig
Mustard seeds – ½ tsp
Poppy seeds – 1 tbsp
Turmeric powder – ½ tsp
Red Chilli powder – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sesame Oil – 30 ml
Salt – to taste
Lemon juice – ½ tbsp
Fresh Coriander – for garnish
Instructions :
1 ) Clean and cut Chicken.
2 ) Grate the coconut and set aside.
3 ) Grind the Tomato, Onions, Ginger garlic and poppy seeds.
4 ) Heat sesame oil in a pan and fry the ground paste till golden brown. Add the curry leaves, all
the dry spices and fry further for some more time.
5 ) Add the chicken pieces and mix well. Now add the grated coconut and the coconut milk
along with salt. Cover the pan with a lid and let it cook on a slow flame for approximately 30
minutes. Keep checking to make sure the masala doesn’t burn, in case it’s sticking to the pan,
add some hot water.
6 ) Remove from flame and make sure the ground paste is drained leaving a thick gravy.
Squeeze the lime juice and serve hot garnished with coriander leaves.
