Chicken Curry Deep Fried in a Young Coconut 🥥
Cook Time: 35 minutes
Prep Time: 20 minutes
Total Time: 55 minutes
Servings: 4
Description:
I had the pleasure of savoring this delectable chicken and beef curry, each deep-fried within a young coconut during my travels to Fiji. Inspired by this culinary gem, I embarked on creating my version, determining the ideal blend of ingredients and the art of cooking the coconut to perfection. Though this recipe demands a bit of time and effort, the reward is undeniably exquisite. The infusion of flavors, as the young coconut melds with the curried mixture while deep-frying, results in a dish that is not only visually striking but also incredibly flavorful. 🌴✨
Ingredients:
| Beer Batter | Chicken Curry |
|---|---|
| 6 tablespoons all-purpose flour | 1 young coconut |
| 5/8 teaspoon salt | 2 tablespoons extra virgin olive oil |
| 1 teaspoon Hungarian paprika | 8 oz boneless skinless chicken breasts |
| 3/4 teaspoon paprika | 1/2 teaspoon turmeric |
| 3/4 teaspoon baking powder | 2 teaspoons curry powder |
| 1 coconut (for frying) | 1 teaspoon chili powder |
| 2 whole cloves | |
| 1 cinnamon stick | |
| 2 garlic cloves, grated | |
| Salt to taste | |
| 1/4 teaspoon ground cardamom | |
| 1 onion, chopped | |
| 1 potato, diced | |
| 1 celery rib, diced | |
| 1 carrot, grated | |
| 1/8 teaspoon cayenne pepper |
Instructions:
Beer Batter:
- Measure beer into a mixing bowl.
- Add flour and mix with a fork until blended and smooth.
- Add salt, paprika, baking powder, and mix well.
- Prepare this mixture at least 1 hour before coating coconut.
Chicken Curry:
- Remove the top of the young coconut by using a heavy sharp knife or a cleaver. Tap the knife with a hammer to help cut the coconut. Reserve the cap for later use.
- Pour coconut liquid into a bowl and set aside.
- Heat a frying pan on medium-high heat.
- Cut chicken breast into bite-size pieces.
- Add olive oil to the pan, then add chicken pieces and stir-fry for 2 minutes.
- You can also use a mix of white and dark meat if preferred.
- Stir in turmeric, curry powder, chili powder, whole cloves, cinnamon stick, grated ginger root, grated garlic, salt, and cardamom. Ensure the chicken is well coated.
- Add the reserved coconut liquid, chopped onion, diced potato, celery, grated carrot, and cayenne pepper. Stir to mix everything well.
- Cover and cook for 2 minutes, stirring occasionally.
- Stir in whipping cream and cook for an additional minute, stirring frequently.
- Spoon the curried mixture into the hollowed coconut.
- Replace the cap of the coconut.
- Spoon the prepared beer batter over the entire coconut to coat it evenly.
- Heat oil to 375°F (190°C) in a narrow, tall pot or a deep fryer.
- The pot should have enough room to accommodate the coconut with at least an inch of space all around for the cooking oil.
- Carefully lower the coated coconut into the hot oil using two forks.
- Deep fry for 30 minutes until golden brown and crispy.
- Once done, remove the coconut from the hot oil using a two-prong fork or two forks.
- Carefully remove the coconut cap as the curry mixture inside will be steaming hot.
- Spoon the curried mixture out of the coconut and serve it over hot cooked rice.
- You can also enjoy the deep-fried coconut coating.
- Optionally, you can substitute beef for chicken, following the same instructions.
- If there’s any leftover mixture after filling the coconut, fry it for about 15 minutes and serve alongside the deep-fried coconut mixture.
- For those lucky enough to have fresh green coconuts, do not peel the exterior. Use the coconut as is for an authentic touch! 🥥🌶️🍲
This chicken curry deep-fried in a young coconut brings together a symphony of flavors that will transport you to the tropical paradise of Fiji with every bite. Enjoy this unique and delicious dish with friends and family for a memorable dining experience! 🌺🍽️✨
