Best 3 Coconut Chicken Fry Recipes

**Indulge in the Crispy Delight of Coconut Chicken Fry: A Culinary Journey to Southern India**

Originating from the vibrant streets of Southern India, coconut chicken fry has captivated taste buds with its symphony of flavors and textures. This delectable dish showcases tender chicken marinated in a harmonious blend of aromatic spices, then coated in a crisp and golden coconut coating. Prepare to embark on a culinary adventure as we unveil the secrets behind this beloved dish, presenting a collection of recipes that cater to diverse preferences and skill levels.

**1. Traditional Coconut Chicken Fry:**

Immerse yourself in the authenticity of this classic recipe, where chicken is lovingly marinated in a symphony of fragrant spices, including cumin, coriander, and turmeric, before being enveloped in a crispy coconut coating. The result is an explosion of flavors that will transport you to the bustling kitchens of Southern India.

**2. Spicy Coconut Chicken Fry:**

For those who crave a fiery kick, this recipe takes the traditional coconut chicken fry to new heights with the addition of fiery green chilies. The harmonious blend of spices, including red chili powder and ginger-garlic paste, creates a captivating interplay of heat and flavor that will leave your taste buds tingling.

**3. Coconut Chicken Fry with Curry Leaves:**

Enhance the aromatic profile of your coconut chicken fry with the addition of fragrant curry leaves. These aromatic leaves impart a unique depth of flavor, elevating the dish to new heights. Prepare to be mesmerized by the symphony of flavors as the crispy coconut coating mingles with the earthy notes of curry leaves.

**4. Coconut Chicken Fry with Cashew Nuts:**

Add a delightful crunch and nutty flavor to your coconut chicken fry with the inclusion of cashew nuts. These roasted nuts add a textural contrast that complements the crispy coating, while their rich flavor adds an extra layer of complexity to the dish.

**5. Coconut Chicken Fry with Lemon:**

Brighten up your coconut chicken fry with the zestiness of lemon. This recipe incorporates lemon juice and zest into the marinade, resulting in a tantalizingly tangy and refreshing twist on the classic dish. Prepare to savor the vibrant burst of citrus that cuts through the richness of the coconut coating.

Let's cook with our recipes!

COCONUT CHICKEN STIR FRY

Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

Melt butter in large frying pan over medium heat.
Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Thai Chicken Stir Fry With Coconut Milk and Cilantro image

This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper.

Provided by Abby Girl

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil, divided
1 medium onion, chopped
4 large garlic, chopped
1 lb chicken breast, cut into strips
3 cups broccoli florets
1 red pepper, bit size pieces
1/2 cup cilantro, chopped
2/3 cup coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
1 1/2 teaspoons ginger, fresh and finely grated
1 teaspoon hot chili paste
1 teaspoon sesame oil

Steps:

Prepare the vegetables and chicken.
Brown sauce: Combine the ingredients and set aside.
In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
Add the cilantro and coconut milk and cook until heated through and chicken is cooked.

Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 12.8, Cholesterol 72.6, Sodium 771.3, Carbohydrate 16.3, Fiber 2.4, Sugar 7.9, Protein 28.4

COCONUT CHICKEN FRY

Coconut Chicken Fry image

Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

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.

Tips:

Use fresh coconut: Fresh coconut milk and grated coconut add a rich, authentic flavor to the dish. If fresh coconut is unavailable, use unsweetened coconut milk and desiccated coconut.
Marinate the chicken: Marinating the chicken in yogurt, ginger-garlic paste, and spices enhances its flavor and makes it tender.
Use a well-seasoned wok or pan: A well-seasoned wok or pan helps prevent the chicken from sticking and ensures even cooking.
Cook the chicken in batches: Do not overcrowd the pan when cooking the chicken. Cook the chicken in batches to ensure that it cooks evenly and does not steam.
Adjust the heat: Adjust the heat according to the type of pan you are using and the amount of chicken you are cooking. Medium-high heat is generally suitable for most woks and pans.
Garnish with fresh herbs: Garnish the cooked chicken with fresh cilantro or mint leaves for a pop of color and flavor.

Conclusion:

Coconut Chicken Fry is a delicious and flavorful dish that combines the richness of coconut with the savory taste of chicken. It is a popular dish in many parts of the world and can be enjoyed as an appetizer or main course. With its crispy coating and tender, juicy interior, Coconut Chicken Fry is sure to be a hit with your family and friends. The tips provided in this article will help you make the best Coconut Chicken Fry at home.