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RECIPE
21 INGREDIENTS11 STEPS2hr 45min

Chicken Pakoras with Creamy Coconut Dip

4.5
2 Ratings
Crispy chicken pakoras made with besan (chickpea flour) that are packed with spices and deliver a medley of flavours. Serve this is coconut dip to take fried chicken to another level!
Chicken Pakoras with Creamy Coconut Dip Recipe | SideChef
Crispy chicken pakoras made with besan (chickpea flour) that are packed with spices and deliver a medley of flavours. Serve this is coconut dip to take fried chicken to another level!
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
2hr 45min
Total Time
$2.88
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Onion , sliced
5 cloves
Garlic , minced
3 Tbsp
or Soy Sauce
1/2
Lemon , juiced
1 tsp
Garam Masala
1 Tbsp
Chili Powder
20
Curry Leaves , chopped
1/2 Tbsp
Ground Cumin
1
1/3 cup
Potato Starch
or Corn Starch
1 cup
Chickpea Flour
1/2 cup
Water
1/2 cup
Coconut Cream
1/2 tsp
or Fish Sauce
2 Tbsp
1/2
Lime , juiced
1 Tbsp
Unsweetened Shredded Coconut , minced
1/2 tsp
Onion Seeds
(optional)
1 Tbsp
Fresh Ginger , minced
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Nutrition Per Serving

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CALORIES
543
FAT
11.6 g
PROTEIN
40.3 g
CARBS
64.0 g

Cooking Instructions

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Step 1
Cut up the Tyson® Chicken Thighs (6) into bite-sized pieces and put it in a large bowl.
Step 2
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.
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 (1/2 tsp) , 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 (1/2 tsp) adds a bit more spice and flavour to the dip.
Step 11
Enjoy fresh pakoras with the coconut dip!
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Nutrition Per Serving
Calories
543
% Daily Value*
Fat
11.6 g
15%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
168.2 mg
56%
Carbohydrates
64.0 g
23%
Fiber
7.6 g
27%
Sugars
19.6 g
--
Protein
40.3 g
81%
Sodium
1128.6 mg
49%
Vitamin D
0.2 µg
1%
Calcium
91.0 mg
7%
Iron
4.6 mg
26%
Potassium
982.3 mg
21%
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