Description
Prepare to embark on a culinary journey that transports you to the sun-drenched coastal regions of India with this delicious Nariyal Chicken recipe!
Ingredients
For the Nariyal Chicken Marinade:
2 lbs boneless, skinless chicken thighs
1 cup fresh coconut milk
3 tablespoons coconut oil
2 tablespoons fresh grated coconut
2 tablespoons ginger-garlic paste
1 tablespoon turmeric powder
2 teaspoons red chili powder
Salt to taste
For the Nariyal Chicken Sauce:
1 large onion, finely chopped
3 green chilies, sliced
1/2 cup fresh coconut cream
1/4 cup fresh grated coconut
2 tablespoons curry leaves
1 cinnamon stick
2 star anise
Fresh cilantro for garnish
Instructions
Marination Process:
- In a large mixing bowl, combine the chicken pieces with fresh coconut milk, ginger-garlic paste, turmeric, red chili powder, and salt.
- Massage the marinade into the chicken, ensuring each piece is thoroughly coated.
- Cover and refrigerate for minimum 2 hours (overnight preferred for deeper flavor infusion).
Cooking the Nariyal Chicken:
- Heat coconut oil in a large skillet over medium-high heat.
- Add whole spices: cinnamon stick and star anise, allowing them to release their aromatic oils.
- Sauté chopped onions until translucent and golden brown.
- Add marinated chicken pieces, cooking each side until golden and slightly crispy.
- Pour in coconut cream, reducing heat to medium-low.
- Sprinkle fresh grated coconut and curry leaves.
- Simmer for 20-25 minutes, allowing the nariyal chicken to develop rich, complex flavors.
Notes
Nariyal chicken recipe can be prepared up to 2 days in advance.
Store in airtight container in refrigerator.
Reheat gently to maintain sauce consistency.
Freezes well for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 42 mg
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 21 mg