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Chilli Chicken Coconut Fry

“I like chicken a lot because it is generous, that is to say, it is obedient. It will do whatever you tell it to do.”  – Maya Angelou

Chicken is the most versatile meat protein available in the market today. From soup to salad to an entree’ to a side dish and of course the one-pot chicken casserole – it’s culinary versatility is what makes chicken the best meat to eat. Be it the tandoori chicken or the chicken tikka, chicken meat when cooked with care is moist and succulent-  another reason why it is favoured the world over.

Most of us cannot do without chicken over the weekend. Chicken cooked with Indian spices is a treat for any non- vegetarian and the wide array of dishes you can muster up without too much of fuss is what makes cooking with chicken an absolute pleasure. Chicken is a source of low fat protein though the skin of the chicken tells a different story – it contains maximum fat, that is why  – unless it’s a chicken roast, most of us prefer buying skinless chicken .

During my childhood days it used to be red meat and fish on most days, chicken was usually kept for the weekends. But today with people getting more health conscious it’s chicken the preferred meat and red meat -the occasional visitor at the table. When all of us get together for summer, it’s raining chickens! Taking into consideration for every sit down meal there are just 15 of us to feed. (This is just the minimum number Mary our house help has to cook for!!). God bless her.

 Renjit, my husband had suggested some time back on including a few recipes, for all the young staying alone. Recipes that did not require too many ingredients and dishes which could be rustled up easily. The recipe below is ideal – you do not need ginger – garlic paste too and the dish is so easy  and so tasty – you’re going to be stumped for words .



  • Chicken- 1 kg cut into medium pieces
  • Shallots -1 cup sliced (small onions)
  • Coriander powder- 3 tbsp
  • Chilly powder-2 tbsp
  • Turmeric powder- 1/2 tsp
  • Oil
  • Salt, curry leaves
  • Green Chillies slit – 6-8
  • Coconut pieces (flat)- 1/4 cup


  • Cut chicken into bite – size pieces. Wash and pat dry with a kitchen towel or tissue.
  • Apply coriander, chilly, and turmeric powder and salt on the chicken and keep aside.
  • In oil, fry sliced shallots, slit Green Chillies, coconut pieces and curry leaves till golden brown.
  • When done add chicken pieces, sprinkle 2-3 tbsp of water and cook without adding water.
  • Initially, you could cook on a high flame to seal all the juices after which, cook covered on a low flame till moist but not dry.
  • Sprinkle with curry leaves.

Chefs tips:

  • You could substitute chicken for any other meat but cooking time will vary depending on the meat.
  • I usually buy chicken that weighs around 1- 1.1 kg (after cleaning) as the meat remains tender and moist after cooking.
  • You can sprinkle fresh curry leaves on top and serve this dish along with rotis, naan or even pulao.
  • You could use boneless chicken cut into small cubes for this dish and make your own Wrap or Katti roll.
  • Cashewnuts or even baby potatoes could be substituted for coconut pieces but the ultimate taste of this dish lies in the magic combination of golden fried shallots and coconut pieces.
  • Serves 6-8.


Till my next post





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