Cut up the Boneless, Skinless Chicken Thigh (6) into bite-sized pieces and put it in a large bowl.
Add in the Onion (1), Ground Cumin (1 1/2 teaspoon), Garam Masala (1 teaspoon), Ground Turmeric (1/2 teaspoon), Curry Leaf (20), Chili Powder (1 tablespoon), Garlic (4 clove), and Fresh Ginger (1 tablespoon) to the bowl.
Add the Lemon (1/2) and Fish Sauce (3 tablespoon) 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 (5 tablespoon), 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 teaspoon), Maple Syrup (2 tablespoon), Lime (1/2), and Garlic (1 clove).
Add Unsweetened Shredded Coconut (1 tablespoon). 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 teaspoon) adds a bit more spice and flavour to the dip.
Enjoy fresh pakoras with the coconut dip!