Cut up the
Boneless, Skinless Chicken Thighs (6)
into bite-sized pieces and put it in a large bowl.
Add in the
Ground Cumin (1/2 Tbsp)
Garam Masala (1 tsp)
Ground Turmeric (1/2 tsp)
Curry Leaves (20)
Chili Powder (1 Tbsp)
Garlic (4 cloves)
Fresh Ginger (1 Tbsp)
to the bowl.
Fish Sauce (3 Tbsp)
into the bowl. Mix well and marinate in the fridge for 2 hours, but preferably overnight.
When you are ready to start cooking the chicken, add in the
Potato Starch (1/3 cup)
Chickpea Flour (1 cup)
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.
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).
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.
Cook for approximately 8 minutes in batches, then drain.
To make the coconut sauce, Combine
Coconut Cream (1/2 cup)
Soy Sauce (1/2 tsp)
Maple Syrup (2 Tbsp)
Garlic (1 clove)
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.
Onion Seeds (1/2 tsp)
adds a bit more spice and flavour to the dip.
Enjoy fresh pakoras with the coconut dip!