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 (2 tsp), Garam Masala (1 tsp), Ground Turmeric (as needed), Curry Leaves (20), Chili Powder (1 Tbsp), Garlic (4 cloves), and Fresh Ginger (1 Tbsp) to the bowl.
step 3
Add the Lemon (1/2) and Fish Sauce (3 Tbsp) 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 (1/3 cup), Chickpea Flour (1 cup), and Water (1/2 cup) 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 (1/2 cup), Soy Sauce (as needed), Maple Syrup (2 Tbsp), Lime (1/2), and Garlic (1 clove).
step 9
Add Unsweetened Shredded Coconut (1 Tbsp). 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 (as needed) adds a bit more spice and flavour to the dip.
step 11
Enjoy fresh pakoras with the coconut dip!
