Description
Prepare to embark on a culinary journey that transports you to the sun-drenched coastal regions of India with our extraordinary Nariyal Chicken Recipe!
Ingredients
Scale
For the Nariyal Chicken Marinade:
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- 2 lbs boneless, skinless chicken thighs
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- 1 cup fresh coconut milk
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- 3 tablespoons coconut oil
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- 2 tablespoons fresh grated coconut
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- 2 tablespoons ginger-garlic paste
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- 1 tablespoon turmeric powder
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- 2 teaspoons red chili powder
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- Salt to taste
For the Nariyal Chicken Sauce:
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- 1 large onion, finely chopped
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- 3 green chilies, sliced
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- 1/2 cup fresh coconut cream
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- 1/4 cup fresh grated coconut
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- 2 tablespoons curry leaves
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- 1 cinnamon stick
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- 2 star anise
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- Fresh cilantro for garnish
Instructions
1. Marination Process:
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- In a large mixing bowl, combine the chicken pieces with fresh coconut milk, ginger-garlic paste, turmeric, red chili powder, and salt.
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- Massage the marinade into the chicken, ensuring each piece is thoroughly coated.
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- Cover and refrigerate for minimum 2 hours (overnight preferred for deeper flavor infusion).
2. Cooking the Nariyal Chicken:
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- Heat coconut oil in a large skillet over medium-high heat.
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- Add whole spices: cinnamon stick and star anise, allowing them to release their aromatic oils.
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- Sauté chopped onions until translucent and golden brown.
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- Add marinated chicken pieces, cooking each side until golden and slightly crispy.
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- Pour in coconut cream, reducing heat to medium-low.
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- Sprinkle fresh grated coconut and curry leaves.
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- Simmer for 20-25 minutes, allowing the nariyal chicken to develop rich, complex flavors.
- 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