Chicken Pakora with Creamy Coconut Dip
Crispy chicken pakora made with besan (chickpea flour) and packed with spices that deliver a medley of flavors that takes fried chicken to another level!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 6-8 boneless chicken thighs
- 1 onion ((sliced))
- 4 clove garlic ((finely minced, or grated))
- 1 tbsp ginger ((finely minced, or grated))
- 3 tbsp fish sauce ((or soy sauce))
- 2-3 tbsp lemon juice ((approx. half a lemon))
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp chilli powder
- 20 curry leaves ((chopped))
- 1+1/2 tsp cumin
- 1 egg
- 5 tbsp potato starch ((or corn starch))
- 1 cup chickpea flour ((besan/gram flour))
- 1/3 cup + 2 tablespoon water
- 1/2 cup coconut cream
- 1/2 tsp fish sauce ((or soy sauce))
- 2 tbsp maple syrup ((or 1 1/2 tablespoon honey))
- 1/2 tbsp lime juice ((approx. 1/2 a lime))
- 1 clove garlic ((finely minced, or grated))
- 1 tbsp dried unsweetened shredded coconut
- 1/2 tsp onion seeds ((optional))
Instructions
- 1
Cut up the chicken into bite-sized pieces and put it in a large bowl
- 2
Slice 1 onion and add it to the bowl
- 3
Add 1 ½ teaspoon cumin, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 20 curry leaves (roughly chopped), 4 cloves garlic (finely minced) and 1 tablespoon ginger (finely minced or grated) into the bowl
- 4
Add 2-3 tablespoons lemon juice and 3 tablespoons fish sauce into the bowl
- 5
Mix well and marinate in the fridge for 4 hours, but preferably overnight.
- 6
When you are ready to start cooking the chicken, add 1 egg, 5 tablespoons potato starch (or cornstarch), 1 cup chickpea flour, and 1/3 cup + 2 tablespoon water into the bowl with the chicken (including the marinade and sliced onions) and mix until the batter is a thick consistency. You want the batter to stick to the chicken and onions. If the batter is too runny- add some more chickpea flour 1 tablespoon at a time, if the batter is too dry and hard to mix - add in water 1 tablespoon at a time.
- 7
Pre-heat oil to 350F (176C). If you are doing it on a stove-top, set the oil to medium heat.
- 8
Add in the chicken mixture into the oil gently, 1-2 tablespoons at a time, careful to not overcrowd else it will drop the temperature of the oil. (Note: Try to refrain from making too big of a spoonful of chicken. I use a 1/4 cup to measure out the chicken. If your pakoras are too big the middle will not cook through and the outside will come out burnt.)
- 9
Cook for approximately 8 minutes.
- 10
Enjoy fresh with the coconut dip!
- 11
Combine 1/2 cup coconut cream, 1/2 teaspoon fish sauce, 2 tablespoon maple syrup (or honey), 1 clove garlic (finely minced), and 1/2 tablespoon lime juice, together in a small bowl and enjoy with pakoras!
- 12
(Optional) Adding 1/2 tsp of onion seeds adds a bit more spice and flavor to the dip.