Pan Fried Chicken in Creamy Coconut Sauce
Pasta in creamy coconut sauce topped with pan fried chicken
With one recipe two dishes can be whipped up…
I tweaked the original recipe a bit. The original recipe called for fish, but I used chicken. Also, I used dried oregano and ground pepper to season the all-purpose flour which gave a good flavor to the pan-fried chicken. The recipe involves two steps: pan frying the chicken and preparing a coconut sauce. The creamy coconut sauce is then poured over the pan fried chicken. The creamy coconut sauce has a mild flavor with all the spices added in it. For the second dish, I made pasta and poured the coconut sauce over it. Pasta tasted really good with the sauce.
Non-vegetarians could go with the chicken dish and the vegetarians with the pasta in creamy coconut sauce.
Pan Fried Chicken with Creamy Coconut Sauce:
Step 1: Pan Frying Chicken
Ingredients:
- Chicken fillets- 4
- All-purpose flour- 1/2 cup
- Dried Oregano- 1/2 tsp (optional)
- Ground pepper- 1/2 tsp
- Salt- 3/4 tsp
- Butter- 1 tbsp
- Oil- 1 tbsp
Preparation:
- Season the chicken fillets with salt.
- In a bowl, combine all-purpose flour, dried oregano and ground pepper.
- Place a non-stick wide pan over medium heat, add butter and oil to the hot pan.
- Coat the chicken fillets with the seasoned all-purpose flour, shake off the excess flour.
- Place the chicken fillets on the pan and pan fry the chicken until the chicken has cooked well and both the sides turn golden brown.
- Transfer the pan-fried chicken to a platter.
Step 2: Preparing the Sauce
Ingredients:
- Oil- 1 tbsp
- Cumin seeds- 1/2 tsp
- Ginger, minced- 1 tsp
- Garlic, minced- 1 tsp
- Onions, minced- 1/2 onion
- Celery, minced- 1 stalk
- Turmeric powder- 1/8 tsp
- Coriander powder- 1/2 tsp
- Ground pepper- 1/4 tsp
- Coconut milk- 3/4 cup
- Heavy cream or half -half- 3 tbsp
- Tomato, minced- 1
- Cilantro, minced- 1 tbsp
- Mild Cheddar cheese- 3tbsp (optional)
- Salt- 3/4 tsp
Preparation:
- While the chicken is pan frying, let’s make the sauce.
- Heat a sauce pan, and add oil.
- Add cumin seeds to the hot oil and saute.
- Add ginger, garlic minced and saute till they start to turn golden.
- Add onions and salt, saute till soft.
- Add celery and saute for 2 minutes.
- Add turmeric powder. coriander powder, ground pepper and combine well.
- To the mixture add little water to prevent the spices from burning.
- Pour the coconut milk and heavy cream and let come to a slight boil.
- Now, add the minced tomato, let cook and get mashed up.
- Cook till the sauce starts to thicken, add cheese if you want at this point and combine well.
- Garnish with cilantro.
- Place the pan fried chicken on a plate, pour the prepared coconut sauce over the chicken.
- You could even serve plain rice or steamed vegetables on the side.
- I decorated the plate with my favorite Mandarin oranges and scallions.
Pasta with Creamy Coconut Sauce topped with pan fried chicken
- Prepare the creamy coconut sauce and keep aside.
- Cook your favorite kind of pasta according to the direction given on the pasta box.
- In a bowl, combine the pasta with the creamy coconut sauce.
- You could garnish the pasta with parsley leaves or cilantro.
- You could even place the pan fried chicken over the pasta and pour some coconut sauce over it.
Tips:
- You could use king fish fillet or tilapia fillet instead of chicken.
Pan Fried Chicken in Creamy Coconut Sauce
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
Pan Frying Chicken
- Chicken fillets- 4
- All-purpose flour- ½ cup
- Dried Oregano- ½ tsp (optional)
- Ground pepper- ½ tsp
- Salt- ¾ tsp
- Butter- 1 tbsp
- Oil- 1 tbsp
Step 2: Preparing the Sauce
- Oil- 1tbsp
- Cumin seeds- ½ tsp
- Ginger, minced- 1 tsp
- Garlic, minced- 1 tsp
- Onions, minced- ½ onion
- Celery, minced- 1 stalk
- Turmeric powder- ⅛ tsp
- Coriander powder- ½ tsp
- Ground pepper- ¼ tsp
- Coconut milk- ¾ cup
- Heavy cream or half -half- 3 tbsp
- Tomato, minced- 1
- Cilantro, minced- 1 tbsp
- Mild Cheddar cheese- 3tbsp (optional)
- Salt- ¾ tsp
Instructions
Step 1: Pan Frying Chicken
- Season the chicken fillets with salt.
- In a bowl, combine all-purpose flour, dried oregano and ground pepper.
- Place a non-stick wide pan over medium heat, add butter and oil to the hot pan.
- Coat the chicken fillets with the seasoned all-purpose flour, shake off the excess flour.
- Place the chicken fillets on the pan and pan fry the chicken until the chicken is cooked well and both the sides turn golden brown.
- Transfer the pan fried chicken to a platter.
Step 2: Preparing the Sauce
- While the chicken is pan frying, let's make the sauce.
- Heat a sauce pan, add oil.
- Add cumin seeds to the hot oil and saute.
- Add ginger, garlic minced and saute till they start to turn golden.
- Add onions and salt, saute till soft.
- Add celery and saute for 2 minutes.
- Add turmeric powder. coriander powder, ground pepper and combine well.
- To the mixture add little water to prevent the spices from burning.
- Pour the coconut milk and heavy cream and let come to a slight boil.
- Now, add the minced tomato, let cook and get mashed up.
- Cook till the sauce starts to thicken, add cheese if you want at this point and combine well.
- Garnish with cilantro.
Step 3:Plating
- Place the pan fried chicken on a plate, pour the prepared coconut sauce over the chicken.
- You could even serve plain rice or steamed vegetables on the side.
Pasta with Creamy Coconut Sauce topped with pan fried chicken
- Prepare the creamy coconut sauce and keep aside.
- Cook your favorite kind of pasta according to the direction given on the pasta box.
- In a bowl, combine the pasta with the creamy coconut sauce.
- You could garnish the pasta with parsley leaves or cilantro.
- You could even place the pan fried chicken over the pasta and pour some coconut sauce over it.
Notes
You could use king fish fillet or tilapia fillet instead of chicken.
