Coconut Chicken Fry

Recipe courtesy Anjum Anand
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 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
  • *Can be found at specialty Asian markets.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.
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: Use drumsticks in this recipe to make ideal outdoor party food - the bones will also add maximum flavour to the dish.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on February 22, 2012

    Flag

    The note on my recipe reads, "good+". I use 5-7 chicken thighs, depending on size of thighs. no other adjustments. enjoy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 13, 2011

    Flag

    This was pretty easy to make and tasted great. I will definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.