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
Servings: 10
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.
