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Chicken & Coconut Dosa

Chicken Dosa

Chicken and coconut dosa

So many flavours and textures! You are going to love these chicken dosas.

 

The original idea behind this recipe was to create create a curry that could be made in 20 minutes or less. I’m happy to say I did it. If you’re looking for a curry recipe that can be made quickly after work that also happens to taste fantastic, try this. It would be perfect over plain white rice.

I had some dosa batter ready so I decided to use the curry as a topping instead. To do this, I continued to reduce the chicken down over medium heat so that the sauce was nice and thick.

If you would like to try the dosa version as seen here, you will first need to make my dosa batter recipe. You can find it here.

Either way, I think you’re going to like this no-fuss curry.

When I made the dosas, I topped them with salad, fried gram bhujia (those are the small, thin noodles you see in the photo below) and a spicy yoghurt dressing. All the different textures and flavours really made this dish something special.

This recipe can serve up to ten. If you have any left over, both the curry and dosa batter freeze well.

To make the yoghurt dressing: Mix 1 cup (250ml) plain natural yoghurt with the juice of two limes, your favourite hot sauce (to taste) and salt and pepper to taste.

 

If you like this chicken dosa recipe try my other great dosa recipes:

New Neer Dosas

Rava Dosas

Salmon Dosas

Chorizo Dosa

Breakfast Egg Dosa

Making chicken dosa

Tempering the mustard seeds and curry leaves.

Making chicken dosa

Frying the aromatics.

Making chicken dosas

Add the spices followed by the chopped tomatoes.

Making chicken dosa

In with the chicken!

Making chicken dosa

Finish by stirring in the coconut cream. Eat now or reduce the sauce for dosas.

Making chicken dosa

You are going to love these dosa!

Making chicken dosa

I went a bit crazy with the other fillings but it was so good!

Yield: 10

20 Minute Chicken & Coconut Curry

20 Minute Chicken & Coconut Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons rapeseed oil
  • 1 teaspoon black mustard seeds
  • 20 curry leaves
  • 2 onions - finely chopped
  • 5 cloves garlic - finely chopped
  • 1 inch (2.5cm) ginger - finely chopped
  • 2 - 5 green chillis - cut into thin rings
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chilli powder
  • 200g chopped tomatoes
  • 4 chicken breasts - cut into bite sized pieces
  • 200ml cream coconut
  • Salt and pepper to taste
  • 1 batch dosa batter
  • Shredded lettuce
  • Fried gram bhujia
  • Yoghurt dressing (see above)

Instructions

  1. Heat the oil over medium high heat until hot. When bubbling, add the mustard seeds. When these begin to pop, toss in the curry leaves.
  2. Temper the mustard seeds and curry leaves for about 30 seconds in the hot oil and then add the chopped onions.
  3. When the onions turn translucent and soft, add the garlic, ginger and chillies.
  4. Fry for about a minute and then stir in the ground spices.
  5. Add the chopped tomatoes followed by the chicken and just enough water to cover.
  6. When the chicken is almost cooked through, stir in the cream coconut. Season with salt and pepper to taste and serve or reduce down to a thick sauce for dosas.
  7. Follow my dosa recipe here to get your dosas just right and top as photographed.

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Dr Martin Huang

Wednesday 31st of January 2018

It's definitely delicious. However, I will need to make it hotter the next time. I like it to be extreme spicy sometimes.

Dan Toombs

Monday 5th of February 2018

I do too! Just add more next time to taste. :-)

Thanks, Dan

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