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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Curried Fried Chicken & Coconut Greens?
The preparation time for Curried Fried Chicken & Coconut Greens with a chutney glaze & toasted coconut flakes is between 15 and 35 minutes.
What is the total time required to make Curried Fried Chicken & Coconut Greens with a chutney glaze & toasted coconut flakes?
The total time required to make Curried Fried Chicken & Coconut Greens with a chutney glaze & toasted coconut flakes is between 35 and 55 minutes.
How many servings does Curried Fried Chicken & Coconut Greens provide?
4 servings
What are the main ingredients in Curried Fried Chicken & Coconut Greens?
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
What is the nutritional information of Curried Fried Chicken & Coconut Greens?
Calories: 1114, Carbs: 135 grams, Fat: grams, Protein: 42.8 grams, Sugar: 37.2 grams, Salt: 44 grams
How do I prepare Curried Fried Chicken & Coconut Greens?
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. 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! 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.
What should be prepared from my kitchen to make Curried Fried Chicken & Coconut Greens?
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
How many calories does Curried Fried Chicken & Coconut Greens have?
1114 calories
How much fat content does Curried Fried Chicken & Coconut Greens have?
grams
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