Savory Burnt Coconut Chicken Curry

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



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



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.

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