Zesty Coconut Chicken Tawa Fry Recipe

About this recipe

Zesty Coconut Chicken Tawa Fry is a delightful South Indian-inspired dish that brings together juicy chicken, the richness of fresh coconut, and an aromatic blend of spices. Perfectly cooked on a tawa, this meal offers a crispy yet tender texture that's sure to please. With just 35 minutes from start to finish, it's a quick and satisfying dinner option. Packed with 38g of protein, it supports muscle recovery and keeps you full longer, while the fiber from coconut and spices aids digestion. Serve it with steamed rice or millet for a wholesome, balanced meal that's vibrant and flavorful. Whether you're winding down after a busy day or preparing for an active one, this dish promises both nutrition and indulgence in every bite.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 piece Coconut
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 100 g Catch Super Garam Masala
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• medium Chilli Green Long
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and cut the chicken breast into bite-sized pieces, ensuring even sizes for uniform cooking.
2. 2. Heat 2 tablespoons of vegetable oil in a tawa or flat skillet over medium heat until hot.
3. 3. Add mustard seeds and let them splutter, then toss in the curry leaves and green chilies for a fragrant base.
4. 4. Sauté the finely chopped onions until golden brown, stirring occasionally to avoid burning.
5. 5. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma dissipates.
6. 6. Add chopped tomatoes and cook until they turn soft and mushy, forming a base for the spices.
7. 7. Sprinkle turmeric, red chili, coriander, and cumin powders, mixing well to coat the onion-tomato mixture.
8. 8. Add the chicken pieces, stirring to ensure they are evenly coated with the spice mixture.
9. 9. Cover and cook on medium heat for 10 minutes, stirring occasionally to prevent sticking.
10. 10. Add the grated coconut and garam masala, mixing thoroughly to enhance the dish's flavor and texture.
11. 11. Cook for another 5 minutes uncovered, allowing the chicken to absorb the spices and coconut flavor.
12. 12. Sprinkle salt and adjust seasoning to taste, stirring well to blend the flavors.
13. 13. Garnish with freshly chopped coriander leaves for a vibrant touch before serving.
14. 14. Serve hot with steamed rice or millet for a complete and satisfying dinner.