Spicy Coconut Chicken Fry Recipe – Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Spicy Coconut Chicken Fry Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you’re always on the lookout for a chicken recipe that packs a flavorful punch. This Spicy Coconut Chicken Fry is it. It’s a dish I first made years ago, trying to recreate a version I tasted at a friend’s Onam feast, and it’s been a family favorite ever since. The combination of spices, the slight sweetness from the coconut, and that satisfying crispy texture… honestly, it’s hard to stop at just one bite!

Why You’ll Love This Recipe

This isn’t just another chicken fry. It’s a little slice of South Indian home cooking. It’s relatively quick to make – perfect for a weeknight dinner or a festive snack. Plus, the flavors are incredible. The coconut adds a unique depth, and you can easily adjust the spice level to suit your taste. It’s seriously addictive!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 0.5 kg boneless Chicken cubes
• 1 big Onion, finely chopped
• 2 Green chilies, de-seeded and chopped
• 0.5 tbsp roasted Coriander powder
• 1 tbsp Red chili powder
• 0.5 tbsp Turmeric powder
• 1 tbsp Ginger-Garlic paste
• 0.5 tbsp Garam Masala
• 0.25 tbsp Black pepper powder
• 0.5 tbsp dry Coconut powder
• 10 Curry leaves
• 2 tbsp minced Coriander leaves
• Oil for frying
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Coconut Powder: Don’t skip this! It’s what gives this fry its signature flavor. I prefer using a good quality, finely ground coconut powder. If you’re feeling ambitious, you can use freshly grated coconut, but it won’t have the same concentrated flavor.
• Garam Masala: Every family has their favorite garam masala blend. Feel free to use yours! The spice levels can vary quite a bit, so adjust the red chili powder accordingly.
• Spice Levels: Traditionally, South Indian cuisine can be quite spicy. I’ve aimed for a medium heat here, but feel free to dial it up or down. My grandma always added an extra pinch of chili powder – she loved the heat!
• Chicken: I prefer using boneless, skinless chicken thighs for this recipe, as they stay nice and tender. But chicken breast works too, just be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken cubes with the chopped onion, green chilies, coriander powder, red chili powder, turmeric powder, ginger-garlic paste, garam masala, black pepper powder, and salt. Mix everything well, ensuring the chicken is coated evenly.
2. Cover the bowl and refrigerate for at least 30-45 minutes. This allows the flavors to really meld together. Trust me, this step makes a huge difference!
3. Now, heat a pan with a little water. Add the marinated chicken and cook it on medium heat until the liquid evaporates. This helps to tenderize the chicken and cook it through.
4. Once the water has evaporated, add oil to the pan. Fry the chicken until it’s golden brown and crispy, stirring occasionally to ensure it cooks evenly.
5. Sprinkle the dry coconut powder and garam masala over the chicken. Fry for another minute or two, until the coconut is lightly toasted and the chicken is beautifully coated.
6. Finally, add the curry leaves and minced coriander leaves. Give it a quick stir and remove from heat.

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Work in batches if necessary to ensure it gets crispy.
• For extra flavor, you can add a squeeze of lemon juice while the chicken is frying.
• Keep a close eye on the coconut powder – it can burn quickly!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives like seitan or soy curls. They absorb flavors beautifully!
• Gluten-Free Adaptation: Double-check that your garam masala and spice blends are certified gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a fiery kick, add a pinch of cayenne pepper.
• Festival Adaptations: This is a fantastic snack for Onam or Diwali. My aunt always makes a huge batch for Diwali – it disappears in minutes!

Serving Suggestions

Serve this Spicy Coconut Chicken Fry hot and fresh with a wedge of lemon. It’s amazing on its own as a snack, or you can pair it with rice, roti, or even a simple salad. It’s also fantastic as part of a larger Indian spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

What type of chicken cut is best for this fry?

I recommend boneless, skinless chicken thighs for the most tender results. However, chicken breast works well too, just be careful not to overcook it.

Can I use fresh coconut instead of coconut powder?

You can! But the flavor won’t be as concentrated. Use about 1/2 cup of freshly grated coconut and fry it along with the chicken.

How can I adjust the spice level to my preference?

Reduce or increase the amount of red chili powder. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to marinate the chicken for maximum flavor?

Marinate for at least 30-45 minutes, or even overnight for the best results.

Can this chicken fry be made ahead of time?

You can marinate the chicken ahead of time and store it in the refrigerator. However, it’s best to fry it just before serving for maximum crispiness.