Tropical Nariyal Chicken Recipe
Prepare to embark on a culinary journey that transports you to the sun-drenched coastal regions of India with our extraordinary Nariyal Chicken Recipe!
Equipment
- Large heavy-bottomed skillet or wok
- Sharp chef's knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
For the Nariyal Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 1 cup fresh coconut milk
- 3 tablespoons coconut oil
- 2 tablespoons fresh grated coconut
- 2 tablespoons ginger-garlic paste
- 1 tablespoon turmeric powder
- 2 teaspoons red chili powder
- Salt to taste
For the Nariyal Chicken Sauce
- 1 large onion, finely chopped
- 3 green chilies, sliced
- 1/2 cup fresh coconut cream
- 1/4 cup fresh grated coconut
- 2 tablespoons curry leaves
- 1 cinnamon stick
- 2 star anise
- Fresh cilantro for garnish
Instructions
Marination Process:
- In a large mixing bowl, combine the chicken pieces with fresh coconut milk, ginger-garlic paste, turmeric, red chili powder, and salt.
- Massage the marinade into the chicken, ensuring each piece is thoroughly coated.
- Cover and refrigerate for minimum 2 hours (overnight preferred for deeper flavor infusion).
Cooking the Nariyal Chicken:
- Heat coconut oil in a large skillet over medium-high heat.
- Add whole spices: cinnamon stick and star anise, allowing them to release their aromatic oils.
- Sauté chopped onions until translucent and golden brown.
- Add marinated chicken pieces, cooking each side until golden and slightly crispy.
- Pour in coconut cream, reducing heat to medium-low.
- Sprinkle fresh grated coconut and curry leaves.
- Simmer for 20-25 minutes, allowing the nariyal chicken to develop rich, complex flavors.
Notes
- Can be prepared up to 2 days in advance.
- Store in airtight container in refrigerator.
- Reheat gently to maintain sauce consistency.
- Freezes well for up to 1 month.