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Chicken and Coconut Flakes Stew


Chicken and Coconut Flakes Stew
Recipe By: Bahar

About this Recipe:

BaharBahar: A tasty and delicious Indian dish. I found the recipe in a Persian cooking book, Ketab-e Mostatab-e Ashpazi, az Sir ta Piaz, by Najaf DaryaBandari. The original recipe asks for fresh coconut flakes, which definitely gives the dish an authentic fresh taste. If you don't have access to fresh flakes then the dried flakes would also do. If you are using dried flakes, go with unsweetened ones for the original taste. However, if you like sweet dishes as I do, the sweetened coconut flakes would also make an interesting excellent taste.


Main Ingredients:

Chicken: 2 lb (breasts and/or tights cut into pieces)
Onion: 2, chopped
Shredded Coconut: 1 cup (preferably fresh)*
Cinnamon: 1 small stick
Black pepper: 2 tsp (use 1 tsp if you prefer a mild taste)
Cayenne pepper: 2 tsp (use 1 tsp if you prefer a mild taste)
Turmeric: 2 tsp
Coriander powder: 1.5 tsp
Mustard: 1 tsp
Clove: 1/8 tsp, ground
Cardamom powder: 1/8 tsp
Vinegar: 1 tsp
Frying Oil: 3 tbsp
Salt: 3/4 tsp (or to taste)

Directions:

1. Heat 3 tbsp of oil in a large cooking pan over low-medium heat. Add the chopped onion and saute until golden.

2. Add all the spices (cinnamon stick, black pepper, cayenne pepper, turmeric, coriander powder, mustard, ground cloves and cardamom powder), mix and saute for few seconds (10-15 seconds).

3. Increase the heat to medium. Add the chicken and saute for 5-6 more minutes, until lightly browned.

4. Add shredded coconuts, 1 cup of water, vinegar and salt. Lower the heat. Put the lid on the pan and let the chicken cook for 30-35 minutes. At the end the stew should have very little water. Serve with rice (You can decorate the dish with fresh herbs such as mints, and use cinnamon powder to garnish the rice).



*If you are using dried coconut flakes, go with the unsweetened one for the original taste. However, if you like sweet dishes, the sweetened coconut flakes would also make an excellent interesting taste.

Published on September 1, 2008

Herbs & Spices in this Recipe:

Cinnamon
Cinnamon
Mustard
Mustard
Chile Peppers
Chile Peppers

More Poultry Recipes:

BBQ Roasted Chicken Recipe
BBQ Roasted Chicken
Chicken and Potato Salad Recipe
Chicken and Potato Salad
Oven Roasted Stuffed Chicken with Fresh Herbs and Pomegranate Paste Recipe
Oven Roasted Stuffed Chicken with Fresh Herbs and Pomegranate Paste

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Servings
 
6
Easiness
 
Intermediate
Prep Time
 
15 min
Cook Time
 
45 min
Ready in
 
1 hour
Recipe by
 
Comments
 
2
5 Ratings
 
Average rating: 3.8

Nutrition Facts
% Daily Value

Calories
  288
Fat  13.3 g
21 %

Fiber  2.8 g
11 %

Vitamin A
Vitamin C
6 %
6 %
  Calcium
  Iron
4 %
9 %
Complete Nutrition Facts



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Comments: 2

Marie, Guest from: Calgary, AB2009 Mar 31
Average rating: 5
Amazing recipe. Thanks so much!! We used 1 teas. cayenne, and thought it very hot, think next time we'll use 1/2 teas.

Mel, Guest2009 Oct 01
Average rating: 1
I am sure someone somewhere loved this recipe, but after all the work and food prep, after one bite I threw it out the entire meal. My execution was perfect, but the blend of spices were sickening.This particular spice: Cardamom powder, was expensive and made me gag... Normally I love Arabic and Indian food, but I would not ever make anything with that spice again. I think a lot of the ingredients could have created something wonderful, but the Cardamom literally was the killer for me.

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