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!
Servings 4 Servings
- 6-8 boneless chicken thighs
- 1 onion (sliced)
- 4 cloves garlic (finely minced, or grated)
- 1 tablespoon ginger (finely minced, or grated)
- 3 tablespoons fish sauce (or soy sauce)
- ½ lemon (juiced, approximately 2-3 tablespoons)
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 tablespoon chilli powder (add more if you like it spicier)
- 20 curry leaves (chopped)
- 1 ½ teaspoon cumin
- ½ cup coconut cream
- ½ teaspoon fish sauce (or soy sauce)
- 2 tablespoon maple syrup (or 1 ½ tablespoon honey)
- ½ lime (juiced)
- 1 clove garlic (finely minced, or grated)
- 1 tablespoon dried unsweetened shredded coconut
- ½ teaspoon onion seeds (optional)
Chicken Pakoras - Preparation
Cut up the chicken into bite-sized pieces and put it in a large bowl
Slice up the onions and add it to the bowl
Add in the cumin, garam masala, turmeric, chopped curry leaves, garlic and ginger into the bowl
Add the lemon juice and fish sauce into the bowl
Mix well and marinate in the fridge for 4 hours, but preferably overnight.
Chicken Pakoras - Deep Frying
When you are ready to start cooking the chicken, add in the egg, corn starch, chickpea flour, and 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 thick and hard to mix - add in water 1 tablespoon at a time.
Pre-heat oil to 350F (176C). If you are doing it on a stove-top, set the oil to medium heat.
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 ¼ 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.)
Cook for approximately 8 minutes.
Enjoy fresh with the coconut dip!
- I highly recommend using dark meat for this recipe, for a juicier and more flavorful chicken pakora.
- The batter should be thick. The chicken and onions should be able to clump together easily. If the batter is too runny, add more chickpea flour, 1 tablespoon at a time and mix until the batter is thick. If it is too thick and hard to mix then add water 1 tablespoon at a time until it is easy to mix but still thick enough that the chicken and onions can clump together.
- I highly recommend marinating this overnight but if you're in a rush you could marinate it for a minimum of 4 hours.
- Add 1-2 teaspoons of water or milk to thin out the dip if it is too thick.
- Add additional dried unsweetened shredded coconut to give the dip a bit more texture and thicken it.
- Chilling this dip in the fridge will make it thicker before serving.
Serving: 1Serving | Calories: 614kcal | Carbohydrates: 39g | Protein: 53g | Fat: 27g | Sodium: 1213mg | Sugar: 11g