Chicken Curry Deep Fried in a Young Coconut

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BEER BATTER.
  • Measure beer into a mixing bowl.
  • Add flour and mix with a fork until blended and smooth.
  • Add salt, paprika, baking powder and mix well.
  • Prepare this mixture at least 1 hour before coating coconut.
  • CHICKEN CURRY.
  • Remove the top of the young coconut by using a heavy sharp knife or a cleaver; tap knife with a hammer to help cut the coconut. Reserve cap to be used later. Pour coconut liquid into a bowl and reserve.
  • Heat a frying pan on medium-high heat.
  • Cut chicken breast into bite size pieces.
  • Add olive oil, chicken pieces and stir-fry for 2 minutes.
  • You may also use half white meat and half dark meat if desired.
  • Stir in turmeric, curry powder, chili powder, whole cloves, cinnamon stick, grated ginger root, grated garlic, salt, cardamom and stir well to coat chicken.
  • Add coconut liquid, onion, potato, celery, grated carrot and cayenne pepper; stir to mix.
  • Cover and cook for 2 minutes, stirring occasionally.
  • Stir in whipping cream and cook for 1 minute longer, stirring freqently.
  • Spoon curried mixture into coconut.
  • Replace the cap of the coconut.
  • Spoon batter mixture over entire coconut to coat well.
  • Heat oil to 375 F in a narrow tall pot or a deep fryer.
  • Pot should be large enough to accomodate the coconut with at least one inch space all around for the cooking oil.
  • Carefully lower the coated coconut into the hot oil using 2 forks.
  • Deep fry for 30 minutes.
  • When done, remove coconut from the hot oil with a 2 prong fork or use 2 forks.
  • Remove coconut cap carefully as the curry mixture will be steaming.
  • Spoon curried mixture out of the coconut and serve over hot cooked rice.
  • You may also eat the deep fried coating on the coconut.
  • You may also substitute and use beef of your choice instead of chicken.
  • If you have mixture left over when you fill the coconut, fry mixture for about 15 minutes and serve along with the coconut deep fried mixture.
  • For those who are fortunate and can get a whole, fresh green coconut, DO NOT PEEL the exterior, use the coconut as is.
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