Chicken Coconut Fry
Chicken Coconut Fry | 2 ingredient masala recipe | with step by step pics & video. This recipe is a semi-dry fry recipe. This is a very simple recipe type which I hope will help bachelors a lot.
Recipe Video
Chicken Coconut Fry | 2 ingredient masala recipe | with step by step pics & video. This recipe is a semi-dry fry recipe. This is a very simple recipe type which I hope will help bachelors a lot.
Main ingredient in this dish-Cumin seeds
The main ingredient in this recipe is cumin seeds/Jeerakam, a spice well known around. Cumin lends its distinctive flavor to chili, tamales, and various Indian curries.
Cumin & its medicinal value
What’s more, cumin has long been used in traditional medicine. Cumin helps in promoting digestion, weight loss & it also improves blood sugar control & cholesterol.
How to make chicken coconut fry?
We use only 2 masala powders for this recipe and a generous amount of cumin seeds. It’s a semi-dry dish type. We use ready-made meat masala/chicken masala powder & garam masala powder as the only masala powders here.
Firstly we will be marinating chicken pieces for 5min. Followed by cooking the marinated chicken pieces separately & then temper it along with grated coconut, allowing chicken to get roasted in this tempering for a while.
Chicken Coconut Fry
Instructions
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1
Firstly marinate the chicken pieces
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2
In a mixing bowl add in 1/2kg chicken, 1-2no chopped green chilies, 1/4tsp chopped ginger, few curry leaves, 1 small onion chopped, 1/4tsp turmeric powder, 2tsp meat masala powder, 1tsp cumin seeds, salt to taste.
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3
Marinate these ingredients into chicken pieces. It’s better to use your hands to give a mix to the mixture. Rest it for 5min.
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4
Cooking Chicken Pieces
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5
Transfer this marinated chicken into a cooking pan along with 1.5 to 2cups of water or pour water until it covers the chicken pieces.
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6
Now close the cooking pan & cook the chicken pieces. I cooked 5min in high flame & 1o min in low flame.
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7
Meanwhile, for tempering, heat a pan and add 3tsp oil. Splutter 1/2tsp mustard seeds, 1tsp crushed ginger garlic paste, some fresh curry leaves & dried red chilies. Keep it aside.
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8
When the water in the chicken has dried, halfway through, add the tempering & 1/2tsp garam masala to the cooked chicken masala & mix well.
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9
Now add in 2tbsp coconut to this masala & keep on stirring for 1min.
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10
Once the water from the chicken has dried up you can switch off the flame & serve it along with rice/any rotis/parathas.
Notes
Do not add too much water while cooking chicken, add water until it covers chicken pieces.
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