Chicken Curry Deep Fried in a Young Coconut

"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."
 
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Ready In:
55mins
Ingredients:
25
Serves:
4
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ingredients

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directions

  • BEER BATTER.
  • Measure beer into a mixing bowl.
  • Add flour and mix with a fork until blended and smooth.
  • Add salt, paprika, baking powder and mix well.
  • Prepare this mixture at least 1 hour before coating coconut.
  • CHICKEN CURRY.
  • Remove 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.
  • Heat a frying pan on medium-high heat.
  • Cut chicken breast into bite size pieces.
  • Add olive oil, chicken pieces and stir-fry for 2 minutes.
  • You may also use half white meat and half dark meat if desired.
  • Stir in turmeric, curry powder, chili powder, whole cloves, cinnamon stick, grated ginger root, grated garlic, salt, cardamom and stir well to coat chicken.
  • Add coconut liquid, onion, potato, celery, grated carrot and cayenne pepper; stir to mix.
  • Cover and cook for 2 minutes, stirring occasionally.
  • Stir in whipping cream and cook for 1 minute longer, stirring freqently.
  • Spoon curried mixture into coconut.
  • Replace the cap of the coconut.
  • Spoon batter mixture over entire coconut to coat well.
  • Heat oil to 375 F in a narrow tall pot or a deep fryer.
  • Pot should be large enough to accomodate the coconut with at least one inch space all around for the cooking oil.
  • Carefully lower the coated coconut into the hot oil using 2 forks.
  • Deep fry for 30 minutes.
  • When done, remove coconut from the hot oil with a 2 prong fork or use 2 forks.
  • Remove coconut cap carefully as the curry mixture will be steaming.
  • Spoon curried mixture out of the coconut and serve over hot cooked rice.
  • You may also eat the deep fried coating on the coconut.
  • You may also substitute and use beef of your choice instead of chicken.
  • If 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.
  • For 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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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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