William (Uncle Bill) Anatooskin's Note:
I had this delightful chicken and also beef curry deep-fried in a coconut in Fiji. I had to come up with my own ingredients and how to cook the coconut as the chefs would not divulge the way he prepared the curry or coconut. This recipe takes a while to prepare, but is well worth the effort. The flavor of the young coconut permeates through the curried mixture when deep-fried and is very tasty.
My Private Note
Units: US | Metric
BEER BATTER MIXTURE FOR COCONUT
- 6 fluid ounces light beer
- 5/8 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon Hungarian paprika or 3/4 teaspoon regular paprika
- 3/4 teaspoon baking powder
- 1 large young green coconut (the green is cut away when purchased in stores and the color is white)
- 2 tablespoons extra virgin olive oil
- 8 ounces boneless skinless chicken breasts
- 1/2 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon chili powder
- 2 small whole cloves
- 1 cinnamon stick (1 inch long)
- 1 teaspoon finely grated fresh gingerroot
- 2 garlic cloves, grated
- 1/4 teaspoon salt
- 1/8 teaspoon ground cardamom
- 2 fluid ounces fresh coconut juice, reserved from young coconut
- 1 small onion, finely chopped
- 1 medium potato, peeled and cut into 1/4 inch cubes
- 1 medium celery rib, chopped small
- 1 small carrot, peeled and grated
- 3 dashes cayenne pepper (optional)
- 1/4 cup whipping cream
- enough vegetable oil, for deep frying to completely cover coconut
- 1BEER BATTER.
- 2Measure beer into a mixing bowl.
- 3Add flour and mix with a fork until blended and smooth.
- 4Add salt, paprika, baking powder and mix well.
- 5Prepare this mixture at least 1 hour before coating coconut.
- 6CHICKEN CURRY.
- 7Remove the top of the young coconut by using a heavy sharp knife or a cleaver; tap knife with a hammer to help cut the coconut. Reserve cap to be used later. Pour coconut liquid into a bowl and reserve.
- 8Heat a frying pan on medium-high heat.
- 9Cut chicken breast into bite size pieces.
- 10Add olive oil, chicken pieces and stir-fry for 2 minutes.
- 11You may also use half white meat and half dark meat if desired.
- 12Stir in turmeric, curry powder, chili powder, whole cloves, cinnamon stick, grated ginger root, grated garlic, salt, cardamom and stir well to coat chicken.
- 13Add coconut liquid, onion, potato, celery, grated carrot and cayenne pepper; stir to mix.
- 14Cover and cook for 2 minutes, stirring occasionally.
- 15Stir in whipping cream and cook for 1 minute longer, stirring freqently.
- 16Spoon curried mixture into coconut.
- 17Replace the cap of the coconut.
- 18Spoon batter mixture over entire coconut to coat well.
- 19Heat oil to 375 F in a narrow tall pot or a deep fryer.
- 20Pot should be large enough to accomodate the coconut with at least one inch space all around for the cooking oil.
- 21Carefully lower the coated coconut into the hot oil using 2 forks.
- 22Deep fry for 30 minutes.
- 23When done, remove coconut from the hot oil with a 2 prong fork or use 2 forks.
- 24Remove coconut cap carefully as the curry mixture will be steaming.
- 25Spoon curried mixture out of the coconut and serve over hot cooked rice.
- 26You may also eat the deep fried coating on the coconut.
- 27You may also substitute and use beef of your choice instead of chicken.
- 28If you have mixture left over when you fill the coconut, fry mixture for about 15 minutes and serve along with the coconut deep fried mixture.
- 29For those who are fortunate and can get a whole, fresh green coconut, DO NOT PEEL the exterior, use the coconut as is.
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Nutritional Facts for Chicken Curry Deep Fried in a Young Coconut
Serving Size: 1 (243 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 322.5
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 4.6 g
- Cholesterol 53.2 mg
- Sodium 867.5 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 3.2 g
- Sugars 2.1 g
- Protein 17.3 g
The following items or measurements are not included: