Coconuts offer a nutty flavor which pairs well with savory dishes including chicken curry. We’re mixing the two into a dish that can be described as a warm blend of spices such as cinnamon, paprika, and ginger but with a few additions.
Burnt Coconut Chicken Curry
Ingredients:
1 bag shredded coconut (pang gata)
1 ½ cup hot water
1 cup vinegar
1 kg chicken cut ups
Spice Blend
3 tbsp oil
1 pc small onion, chopped
3 tbsp garlic, minced
1-inch thumb ginger, julienned
2 tsp Maggi Magic Sarap
1 tsp ground cinnamon
1 tsp paprika
2 tbsp garam masala
1 tsp sugar
1 tbsp Maggi Savor Classic
Procedure:
Toast your coconut until some are burnt. Set aside.
In a pot, combine water and vinegar. Bring to a boil and pour into the coconut. Let it cool down and press to get your coconut milk. Set aside.
In a pot with hot oil, saute your onions, garlic, and ginger. Add magic sarap, cinnamon, paprika, garam masala, sugar, and maggi savor. Cook for 1-2 minutes until fragrant.
Add chicken cut ups and brown each piece. Pour in your coconut milk and simmer for 8-10 minutes or until the chicken is fully cooked. Makes 6 servings.
