Daab Chicken (Chicken Stuffed in Coconut)
Daab Chicken mainly combines tender chicken, green coconut, chillies, and roasted spices. I especially like the uniqueness of this dish apart from the distinctive coconut flavor.
Ingredients
- Boneless Chicken: 500 gm properly washed, drained, and cut into small pieces
- Green coconut: 1 piece large, with enough space inside for the chicken
- Onion: 1 piece medium size, finely chopped
- Tomato: 1 piece medium size, thinly sliced
- Green chilies 2 green-colored chilies and 3 red-colored chilies, finely chopped or slit
- Ginger-garlic paste: 2 tbsp
- Vinegar: 1 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Coriander powder: ½ tsp
- Cumin powder: ½ tsp
- Kashmiri red chili: ½ tsp for color
- Garam masala powder: ½ tsp
- Homemade roasted spice: ½ tsp made up by roasting and then grinding ½ tsp cumin seeds, ½ tsp coriander seeds, 2 small bay leaves, 1 piece green cardamom, 6 pieces of cloves and an 1-inch size cinnamon
- Tightly kneaded wheat dough for sealing, made up with approximately ½ cup of flour and water as needed
- Aluminum foil: 1 piece large enough to cover the coconut opening
- Mustard oil: 4 tbsp you can use refined oil
- Salt: 1 tbsp
- Coconut water: 3 tbsp
- Sand: As much as required to make a stable even layer in the cooking pan (not for eating)
Instructions
- Add the chopped onion, sliced tomatoes, salt, roasted spice mix, ginger-garlic paste, vinegar and mustard oil to boneless chicken cubes. Mix well. Set aside for 10 minutes to marinate.
- Cut the green coconut at the top, large enough to put in the marinated chicken pieces. Pour out the coconut water into a bowl. You don’t need to take out the flesh. Instead, take a spoon, scrape it inside and make a slightly smooth paste.
- Stuff the marinated chicken inside the coconut.
- Add 3 tablespoons of coconut water. Do the necessary adjustments to make sure that the coconut water goes inside.
- Spread the aluminum foil over the open mouth of the green coconut and then seal it with the wheat dough.
- Pour sand into a pan. You can use salt instead of sand.
- Put a stand on the sand.
- Place the green coconut on the stand.
- Cover it with a large pan. Steam it for 30 minutes on a high flame. Turn off the oven. Wait for a few minutes to let it cool. (Pro Tip: Cooking time can vary with coconut size and chicken pieces. So, check that the thickest piece for doneness before turning the oven off.)
- Remove the lid.
- Take out the green coconut. Remove the dough and aluminum foil.
- Take out the chicken stuffed inside green coconut and put it on a plate. Sprinkle the kernel over the dish. Your homemade daab chicken is ready.
Video
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I select fresh green coconut with a soft kernel inside to make this recipe. It enhances the taste and flavor.
Use fresh and juicy chicken pieces, preferably from the thigh, for this dish.
Seal the coconut opening properly by pressing the dough firmly around the foil’s edges to help prevent steam and coconut juices from escaping during cooking.
Do not use too much coconut water to cook this recipe.
You can cook this dish in an oven or a pressure cooker.
Nutrition Info (Estimation Only)
Nutrition Facts
Daab Chicken (Chicken Stuffed in Coconut)
Amount per Serving
Calories
307
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
80
mg
27
%
Sodium
1073
mg
47
%
Potassium
733
mg
21
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
28
g
56
%
Vitamin A
1120
IU
22
%
Vitamin C
10
mg
12
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!