Crunchy Coconut Chicken | Sanjeev Kapoor Khazana

Marinated chicken strips coated with a coconutty crumb and fried to golden brown perfection.

CRUNCHY COCONUT CHICKEN - (Serves - 4)

Ingredients

½ cup fresh scraped coconut
250 grams boneless chicken, cut into 1½ inch strips
Oil for deep-frying
¾ cup dried breadcrumbs
1 teaspoon red chilli flakes
1 inch ginger, finely chopped
4-6 curry leaves, finely chopped
2-3 tablespoons chopped fresh coriander leaves
Salt to taste
Crushed black peppercorns to taste
1 tablespoon cornstarch
1 egg

Method

1. Heat sufficient oil in a pan.
2. Combine breadcrumbs, chilli flakes, ginger, curry leaves, coriander leaves, coconut, salt and crushed peppercorns in a bowl and mix. Add cornstarch and mix well. Spread mixture on a plate.
3. Take chicken in a bowl. Add crushed peppercorns, salt and egg and mix well.
4. Coat the chicken strips with breadcrumb mixture and transfer on a plate.
5. Deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
6. Serve hot with tomato ketchup.

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Cuisine - Fusion

Course - starter

Dish - starter