Main content

Chicken and Coconut Stir Fry served with Beetroot and Yogurt Salad

This easy stir-fry takes less than 15 minutes from start to finish.


  • Coconut and chicken stir-fry

  • 3 tablespoons sunflower oil

  • 1 large onion, sliced

  • 2 teaspoons ginger-garlic paste

  • 2 fresh green chilies, finely chopped

  • 1 teaspoon turmeric powder

  • 600g (1 ¼ lb) chicken breast, cut into small pieces

  • salt

  • 3 tbsp desiccated coconut

  • Chukandar ka raita

  • Beetroot and yogurt salad

  • 150g (5oz) cooked beetroot, cubed

  • 1 small onion, grated

  • 200ml (7 floz) natural yoghurt, beaten

  • Salt to taste

  • 1 teaspoon sugar

  • 1 green chilli, chopped finely


  • For the stir-fry:

  • 1.

    Heat the sunflower oil in a heavy bottomed saucepan and add the onion.

  • 2.

    Fry until soft. Add the ginger-garlic paste and the green chillies and stir around for a few seconds.

  • 3.

    Tip in the turmeric powder and the chicken. Season with salt. Mix well and pour in a few tablespoons of hot water to prevent the chicken from sticking. Cover and cook the chicken until it is done. Stir in the coconut, heat through and serve at once.

  • For the beetroot salad:

  • 1.

    Combine all the ingredients, chill and serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings