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RECIPE
21 INGREDIENTS 11 STEPS 2hr 45min

Chicken Pakoras with Creamy Coconut Dip

3.3
3 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!
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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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
$3.05
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
1/3 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
1/2
Lime , juiced
1 Tbsp
Unsweetened Shredded Coconut , minced
1/2 tsp
Onion Seeds
(optional)
1 Tbsp
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
334
FAT
5.2 g
PROTEIN
12.6 g
CARBS
56.2 g

Cooking Instructions

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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 (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!

Rate & Review

3.3
3 Ratings
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Nutrition Per Serving
Calories
334
% Daily Value*
Fat
5.2 g
7%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
2.8 mg
1%
Carbohydrates
56.2 g
20%
Fiber
6.4 g
23%
Sugars
17.6 g
--
Protein
12.6 g
25%
Sodium
988.1 mg
43%
Vitamin D
--
--
Calcium
46.4 mg
4%
Iron
3.3 mg
18%
Potassium
549.0 mg
12%
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