Chicken Pakoras with Creamy Coconut Dip

Cut up the Boneless, Skinless Chicken Thighs (6) into bite-sized pieces and put it in a large bowl.

Add in the Onion (1), Ground Cumin (1/2 Tbsp), Garam Masala (1 tsp), Ground Turmeric (1/2 tsp), Curry Leaves (20), Chili Powder (1 Tbsp), Garlic (4 cloves), and Fresh Ginger (1 Tbsp) to the bowl.

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.

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.

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), Lime (1/2), and Garlic (1 clove).

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.

Adding Onion Seeds (1/2 tsp) adds a bit more spice and flavour to the dip.

Enjoy fresh pakoras with the coconut dip!