Steps to Prepare Super Quick Homemade Chicken in yogurt and toasted coconut paste
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Another chicken dish.
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Elements and spices that must be Take to make Chicken in yogurt and toasted coconut paste:
- A. Dry roasted
- 1 tbsp chili powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- B. Dry toasted
- 4 tbsp fine desiccated coconut (pic)
- C. πͺ
- 600-700 g chicken – cut into small bites
- 1 tsp garam masala
- 1 tsp ginger powder
- 1 tsp salt (or start with 1/2 tsp)
- 2 tbsp finely minced garlic
- 1 brown onion – finely chopped
- 1 sprig curry leaves
- 2-3 tbsp plain yogurt
- D. π²
- 4 tbsp cooking oil
- 2 tsp sugar
- 1/2 red onion – thinly sliced
- Pinch MSG – optional
- E. 1/4 c finely chopped coriander leaves
Instructions to make to make Chicken in yogurt and toasted coconut paste
- A ππ» Dry roast/toast A in a pan over medium heat. Keep mixing and toasting until aromatic for about a minute. Remove from the heat immediately.
- B ππ» Dry roast/toast finely desiccated coconut the same way u did the chili and spices in A. Remove from the heat once it turns lightly brown. Keep aside.
- C ππ» Prep C – Chicken is cut into small-bite pieces and place into a good size bowl.
Into the same bowl, add the rest of the ingredients in C & A (toasted chili powder and spices). Mix everything well. Leave to marinate at least 30mins.
- Cooking the chicken ππ» Over medium heat, heat your wok. Place your marinated chicken into the wok. Mix and cover. Leave to cook for 5 – 8 mins over medium heat. Next, uncover, stir in ingredients in D. Keep stirring. Cook over high heat until chicken is fully cooked. Add B (desiccated coconut). Stir to mix. Taste and adjust seasonings accordingly.
- Add E, chopped coriander. Stir to mix and remove from the heat immediately. Serve hot with rice, roti, wraps or bread.
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