Saturday, 16 March 2013

Tender Coconut Chicken with Fig Chutney

Tried a different recipe with chicken the other day, not the usual gravy walla chicken or dry chicken. A mildly flavoured chicken served with a fig chutney. Here goes the recipe...


For the chicken

2 large chicken breasts (cut into bite-sized chunks),
3 finely chopped green chillies,
1 tsp cracked black peppercorns,
2 cups tender coconut water,
5 Maggi chicken soup cubes,
2 tbsp oil

For the fig chutney

1 tsp coriander seeds,
1 tsp fennel seeds,
A pinch of kalonji or onion seeds,
3 pieces of cinnamon,
5 chopped red chillies,
2 chopped onions,
1 .5 tsp ginger paste,
Salt to taste,
3 tbsp red wine vinegar,
3 tbsp brown sugar,
6 ripe figs (roughly chopped),
2 tbsp oil


Mix the Maggi chicken soup cubes in a cup of water.

Heat oil and add the chopped green chillies and the cracked black pepper. After half a minute, add the coconut water, Maggi chicken soup cubes and water mixture and bring it to a boil. Now add the chicken chunks and cook till done. Remove the chicken chunks and let the liquid thicken till it is of a coating consistency. At this juncture add the chicken chunks back and mix well.

Fig chutney

Heat the oil and add the coriander seeds, fennel seeds, kalonji, cinnamon and chopped red chillies. Once the seeds pop and the red chillies turn dark brown, add the onions and fry till pink. Now add the ginger paste and salt and fry till the onion turns lightly golden in colour. Next add the red wine vinegar and sugar and mix till the sugar is dissolved. Now add the chopped figs and mix gently till they soften. Switch off the heat. Serve this with the chicken. I served the chicken and the fig chutney with methi rice.