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Coconut Chicken Cups with Indian spices
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4.50 from 6 votes

Roshani's Coconut Chicken Cups

For an appetizer that's bursting with flavor, you can't go past these Thai-Indian fusion style coconut chicken cups
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Indian
Servings: 10
Author: Vaishali

Ingredients

For the dough to make cups

  • 1 ⅓ cup All purpose flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon baking powder
  • 2 tablespoon olive oil
  • ½ cup water or as needed

For the coconut chicken filling

  • 1 tablespoon olive oil
  • 1 big white onion, finely chopped about 1 ½ cups
  • 1 tablespoon ginger paste see notes
  • 1 tablespoon garlic paste see notes
  • 1 ½ chiken breast about 0.75 lb
  • 1 teaspoon chili powder like the one you use to make chili
  • 2 teaspoon garam masala
  • 2 tablespoon pureed tomatoes about half a tomato
  • ¼ cup water
  • ¼ cup coconut milk
  • Salt and black pepper to taste
  • 10 sprigs cilantro leaves stripped and chopped
  • ½ lime/lemon juiced

Instructions

Start by making the dough

  • Mix all the dough ingredients and make a soft dough. Alternately, you could use store bought pizza dough.

Baking the dough cups

  • Grease a muffin pan using oil spray. Preheat the oven to 350 degrees F or 175 degrees C
  • Divide the dough equally into 20 small balls. Roll the balls into small discs and press into each muffin pan cavity to form a cup.
  • Bake the dough cups for 15 to 18 minutes. Watch till the edges turn golden brown.

Prepare the Coconut chicken filling

  • While the dough cups are baking, prepare the filling. Start by chopping the onion, cubing chicken breast into small (½ inch) cubes, mincing ginger and garlic (or use store bought pastes)
  • Set a heavy bottomed skillet over medium high heat and add olive oil. Once the oil is nice and shiny, add the chopped onions and cook for 5-7 minutes.
  • Once the onions are almost browned, add ground ginger and garlic and sauté well.
  • Once the raw smell of ginger garlic is cooked away add the chicken breast cubes
  • Sauté the mixture for a bit, add garam masala powder and a chili powder. Mix and add the tomato puree.
  • Add water and cook for 5 minutes. Once the chicken is almost done, add coconut milk and sauté till all the liquid is soaked by the chicken.
  • Season with salt and pepper. Check for seasoning, add chopped cilantro and lemon juice. Cook for a minute or two and turn the heat off.

Assemble the cups

  • When the dough cups are done baking, remove the pans from the oven. Add about 1.5 tablespoon of coconut chicken filling to each cup and bake for five more minutes
  • Take the coconut chicken cups out from the oven and serve warm!

Notes

You can use store bought ginger-garlic paste instead of fresh minced ginger and garlic.
You can also use store bought pizza dough instead of making your own dough.