Cooking Instructions
1.
Cut up the
Boneless, Skinless Chicken Thighs (6)
into bite-sized pieces and put it in a large bowl.
2.
Add in the
Onion (1)
,
Ground Cumin (2 tsp)
,
Garam Masala (1 tsp)
,
Ground Turmeric (as needed)
,
Curry Leaves (20)
,
Chili Powder (1 Tbsp)
,
Garlic (4 cloves)
, and
Fresh Ginger (1 Tbsp)
to the bowl.
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.
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.
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).
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.
7.
Cook for approximately 8 minutes in batches, then drain.
8.
To make the coconut sauce, Combine
Coconut Cream (1/2 cup)
,
Soy Sauce (as needed)
,
Maple Syrup (2 Tbsp)
,
Lime (1/2)
, and
Garlic (1 clove)
.
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.
10.
Adding
Onion Seeds (as needed)
adds a bit more spice and flavour to the dip.
11.
Enjoy fresh pakoras with the coconut dip!
