Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut up the
Boneless, Skinless Chicken Thighs (6)
into bite-sized pieces and put it in a large bowl.
Step 2
Add in the
Onion (1)
,
Ground Cumin (3 g)
,
Garam Masala (3 g)
,
Ground Turmeric (1 g)
,
Curry Leaves (20)
,
Chili Powder (8 g)
,
Garlic (4 cloves)
, and
Fresh Ginger (6 g)
to the bowl.
Step 3
Add the
Lemon (1/2)
and
Fish Sauce (45 mL)
into the bowl. Mix well and marinate in the fridge for 2 hours, but preferably overnight.
Step 4
When you are ready to start cooking the chicken, add in the
Egg (1)
,
Potato Starch (60 g)
,
Chickpea Flour (190 g)
, and
Water (120 mL)
in a bowl. Mix until the batter is a thick consistency. You want the batter to stick to the chicken and onions. If the batter is too runny, add some more chick pea flour 1 tablespoon at a time. If the batter is too thick and hard to mix, add in water 1 tablespoon at a time.
Step 5
Preheat oil to 350 degrees F (180 degrees C). If you are doing it on a stove-top, and don’t have a thermometer, it is approximately medium heat (stove top powers vary, so adjust accordingly).
Step 6
Add in the chicken mixture into the oil gently, 1-2 tablespoons at a time, being careful to not overcrowd or else it will drop the temperature of the oil.
Step 7
Cook for approximately 8 minutes in batches, then drain.
Step 8
To make the coconut sauce, Combine
Coconut Cream (120 mL)
,
Soy Sauce (2 mL)
,
Maple Syrup (30 mL)
,
Lime (1/2)
, and
Garlic (1 clove)
.
Step 9
Add
Unsweetened Shredded Coconut (6 g)
. This will thicken up the dip and give it a bit of texture. Add more if you want a thicker dip.
Step 10
Adding
Onion Seeds (1 g)
adds a bit more spice and flavour to the dip.
Step 11
Enjoy fresh pakoras with the coconut dip!
