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

  • Chukandar ka raita


  • 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

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken and Coconut Stir Fry served with Beetroot and Yogurt Salad.


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
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine