Chicken Curry Deep Fried In A Young Coconut Recipe

Name: Chicken Curry Deep Fried In A Young Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BEER BATTER MIXTURE FOR COCONUT; 6 fluid ounces light beer; 5/8 cup all-purpose flour; 1 teaspoon salt; 3/4 teaspoon Hungarian paprika or 3/4 teaspoon regular paprika; 3/4 teaspoon baking powder; CHICKEN CURRY; 1 large young green coconut (the green is cut away when purchased in stores and the color is white); 2 tablespoons extra virgin olive oil; 8 ounces boneless skinless chicken breasts; 1/2 teaspoon turmeric; 2 teaspoons curry powder; 1 teaspoon chili powder; 2 small whole cloves; 1 cinnamon stick (1 inch long); 1 teaspoon finely grated fresh gingerroot; 2 garlic cloves, grated; 1/4 teaspoon salt; 1/8 teaspoon ground cardamom; 2 fluid ounces fresh coconut juice, reserved from young coconut; 1 small onion, finely chopped; 1 medium potato, peeled and cut into 1/4 inch cubes; 1 medium celery rib, chopped small; 1 small carrot, peeled and grated; 3 dashes cayenne pepper (optional); 1/4 cup whipping cream; enough vegetable oil, for deep frying to completely cover coconut

Servings: persons

BEER BATTER MIXTURE FOR COCONUT
6 fluid ounces light beer
5/8 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon Hungarian paprika or 3/4 teaspoon regular paprika
3/4 teaspoon baking powder
CHICKEN CURRY
1 large young green coconut (the green is cut away when purchased in stores and the color is white)
2 tablespoons extra virgin olive oil
8 ounces boneless skinless chicken breasts
1/2 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon chili powder
2 small whole cloves
1 cinnamon stick (1 inch long)
1 teaspoon finely grated fresh gingerroot
2 garlic cloves, grated
1/4 teaspoon salt
1/8 teaspoon ground cardamom
2 fluid ounces fresh coconut juice, reserved from young coconut
1 small onion, finely chopped
1 medium potato, peeled and cut into 1/4 inch cubes
1 medium celery rib, chopped small
1 small carrot, peeled and grated
3 dashes cayenne pepper (optional)
1/4 cup whipping cream
enough vegetable oil, for deep frying to completely cover coconut

1
BEER BATTER.
2
Measure beer into a mixing bowl.
3
Add flour and mix with a fork until blended and smooth.
4
Add salt, paprika, baking powder and mix well.
5
Prepare this mixture at least 1 hour before coating coconut.
6
CHICKEN CURRY.
7
Remove the top of the young coconut by using a heavy sharp knife or a cleaver; tap knife with a hammer to help cut the coconut. Reserve cap to be used later. Pour coconut liquid into a bowl and reserve.
8
Heat a frying pan on medium-high heat.
9
Cut chicken breast into bite size pieces.
10
Add olive oil, chicken pieces and stir-fry for 2 minutes.
11
You may also use half white meat and half dark meat if desired.
12
Stir in turmeric, curry powder, chili powder, whole cloves, cinnamon stick, grated ginger root, grated garlic, salt, cardamom and stir well to coat chicken.
13
Add coconut liquid, onion, potato, celery, grated carrot and cayenne pepper; stir to mix.
14
Cover and cook for 2 minutes, stirring occasionally.
15
Stir in whipping cream and cook for 1 minute longer, stirring freqently.
16
Spoon curried mixture into coconut.
17
Replace the cap of the coconut.
18
Spoon batter mixture over entire coconut to coat well.
19
Heat oil to 375 F in a narrow tall pot or a deep fryer.
20
Pot should be large enough to accomodate the coconut with at least one inch space all around for the cooking oil.
21
Carefully lower the coated coconut into the hot oil using 2 forks.
22
Deep fry for 30 minutes.
23
When done, remove coconut from the hot oil with a 2 prong fork or use 2 forks.
24
Remove coconut cap carefully as the curry mixture will be steaming.
25
Spoon curried mixture out of the coconut and serve over hot cooked rice.
26
You may also eat the deep fried coating on the coconut.
27
You may also substitute and use beef of your choice instead of chicken.
28
If you have mixture left over when you fill the coconut, fry mixture for about 15 minutes and serve along with the coconut deep fried mixture.
29
For those who are fortunate and can get a whole, fresh green coconut, DO NOT PEEL the exterior, use the coconut as is.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: BEER BATTER MIXTURE FOR COCONUT, 6 fluid ounces light beer, 5/8 cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Chicken Curry Deep Fried In A Young Coconut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry Deep Fried In A Young Coconut

How did you like this recipe?

Frequently Asked Questions