Curry-infused chicken fried to perfection and glazed with sticky chutney. Sided with coconut flavoured greens and topped with coconut flakes for texture!
Curried Fried Chicken & Coconut Greens
Curried Fried Chicken & Coconut Greens
with a chutney glaze & toasted coconut flakes
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Chicken
- Coconut Cream
- Coconut Flakes
- Coconut Sugar
- Free-range Chicken Drumsticks
- Garlic Clove
- Garlic Cloves
- Mrs. Balls Chutney
- NOMU Tandoori Rub
- Onion
- Onions
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
FLUFFED UP RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
CURRY-FIED FRIED CHICKEN
Pat the chicken drumsticks dry with some paper towel. Place in a bowl with the flour, ¾ of the rub and some seasoning. Toss until fully coated. Place a pot over a medium high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken drumsticks and carefully lower one by one into the hot oil. Fry for 10-15 minutes until cooked through and crispy, flipping halfway. Remove on completion and drain between sheets of paper towel in a single layer.
TOASTED COCONUT
Place the coconut flakes in a large pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CREAMY COCONUT GREENS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining rub, the grated garlic, and the coconut sugar. Fry for 1 minute until fragrant, shifting constantly. Add the shredded spinach, and sauté for 2-3 minutes, until wilted. Pour in the coconut cream, and mix until fully combined. Remove from the pan, season to taste, and cover to keep warm.
CHUTNEY GLAZE
Return the pan, wiped down if necessary, to a medium heat. Add the chutney. Loosen with water in 5ml increments until slightly loosened. Add the fried chicken and toss until fully coated.
SOUL FOOD IS SERVED!
Make a bed of the fluffy rice. Top with the creamy coconut spinach, and side with the golden glazed fried chicken. Sprinkle over the toasted coconut flakes. Currylicious!
White Basmati Rice - 75ml
Free-range Chicken Drumsticks - 2
Cake Flour - 40ml
NOMU Tandoori Rub - 10ml
Coconut Flakes - 10g
Onion - 1
Garlic Clove - 1
Coconut Sugar - 10ml
Spinach - 100g
Coconut Cream - 100ml
Mrs Balls Chutney - 30ml
FLUFFED UP RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
CURRY-FIED FRIED CHICKEN
Pat the chicken drumsticks dry with some paper towel. Place in a bowl with the flour, ¾ of the rub and some seasoning. Toss until fully coated. Place a pot over a medium high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken drumsticks and carefully lower one by one into the hot oil. Fry for 10-15 minutes until cooked through and crispy, flipping halfway. Remove on completion and drain between sheets of paper towel in a single layer.
TOASTED COCONUT
Place the coconut flakes in a large pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CREAMY COCONUT GREENS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the remaining rub, the grated garlic, and the coconut sugar. Fry for 1 minute until fragrant, shifting constantly. Add the shredded spinach, and sauté for 3-4 minutes, until wilted. Pour in the coconut cream, and mix until fully combined. Remove from the pan, season to taste, and cover to keep warm.
CHUTNEY GLAZE
Return the pan, wiped down if necessary, to a medium heat. Add the chutney. Loosen with water in 5ml increments until slightly loosened. Add the fried chicken and toss until fully coated.
SOUL FOOD IS SERVED!
Make a bed of the fluffy rice. Top with the creamy coconut spinach, and side with the golden glazed fried chicken. Sprinkle over the toasted coconut flakes. Currylicious!
White Basmati Rice - 150ml
Free-range Chicken Drumsticks - 4
Cake Flour - 80ml
NOMU Tandoori Rub - 20ml
Coconut Flakes - 20g
Onion - 1
Garlic Cloves - 2
Coconut Sugar - 20ml
Spinach - 200g
Coconut Cream - 200ml
Mrs Balls Chutney - 60ml
FLUFFED UP RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
CURRY-FIED FRIED CHICKEN
Pat the chicken drumsticks dry with some paper towel. Place in a bowl with the flour, ¾ of the rub and some seasoning. Toss until fully coated. Place a pot over a medium high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken drumsticks and carefully lower one by one into the hot oil. Fry for 12-15 minutes until cooked through and crispy, flipping halfway. Remove on completion and drain between sheets of paper towel in a single layer.
TOASTED COCONUT
Place the coconut flakes in a large pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CREAMY COCONUT GREENS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the remaining rub, the grated garlic, and the coconut sugar. Fry for 1 minute until fragrant, shifting constantly. Add the shredded spinach, and sauté for 4-5 minutes, until wilted. Pour in the coconut cream, and mix until fully combined. Remove from the pan, season to taste, and cover to keep warm.
CHUTNEY GLAZE
Return the pan, wiped down if necessary, to a medium heat. Add the chutney. Loosen with water in 5ml increments until slightly loosened. Add the fried chicken and toss until fully coated.
SOUL FOOD IS SERVED!
Make a bed of the fluffy rice. Top with the creamy coconut spinach, and side with the golden glazed fried chicken. Sprinkle over the toasted coconut flakes. Currylicious!
White Basmati Rice - 225ml
Free-range Chicken Drumsticks - 6
Cake Flour - 120ml
NOMU Tandoori Rub - 30ml
Coconut Flakes - 30g
Onions - 2
Garlic Cloves - 3
Coconut Sugar - 30ml
Spinach - 300g
Coconut Cream - 300ml
Mrs Balls Chutney - 90ml
FLUFFED UP RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
CURRY-FIED FRIED CHICKEN
Pat the chicken drumsticks dry with some paper towel. Place in a bowl with the flour, ¾ of the rub and some seasoning. Toss until fully coated. Place a pot over a medium high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken drumsticks and carefully lower one by one into the hot oil. Fry for 12-15 minutes until cooked through and crispy, flipping halfway. Remove on completion and drain between sheets of paper towel in a single layer.
TOASTED COCONUT
Place the coconut flakes in a large pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CREAMY COCONUT GREENS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the remaining rub, the grated garlic, and the coconut sugar. Fry for 1 minute until fragrant, shifting constantly. Add the shredded spinach, and sauté for 4-5 minutes, until wilted. Pour in the coconut cream, and mix until fully combined. Remove from the pan, season to taste, and cover to keep warm.
CHUTNEY GLAZE
Return the pan, wiped down if necessary, to a medium heat. Add the chutney. Loosen with water in 5ml increments until slightly loosened. Add the fried chicken and toss until fully coated.
SOUL FOOD IS SERVED!
Make a bed of the fluffy rice. Top with the creamy coconut spinach, and side with the golden glazed fried chicken. Sprinkle over the toasted coconut flakes. Currylicious!
White Basmati Rice - 300ml
Free-range Chicken Drumsticks - 8
Cake Flour - 160ml
NOMU Tandoori Rub - 40ml
Coconut Flakes - 40g
Onions - 2
Garlic Cloves - 4
Coconut Sugar - 40ml
Spinach - 400g
Coconut Cream - 400ml
Mrs Balls Chutney - 125ml
Woolies Products in this dish
