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Chicken Coconut Milk Frittata with Potato and Beetroot; does it sound weird? Even if it does I insist you to have a tiny bite as test and you will end up gulping down the whole wedge in next moment. For me it is a long and hectic week so far just like the previous one. So many jobs are being stacked-up on my schedule; sometimes I wonder what if I just quit Right Now. But everyone knows that I can’t rather I won’t. All I need is to stretch my body in a hot tub full with bubbles; a good massage will be even better (hope someday I’ll make it through).
And yes after a busy and tough day I need a good meal to fix my mood; ofcourse that has to be prepared by someone else. No idea when I’ll get that kind of ‘lucky day’. On this kind of days Bhatty generally opts for either home deliver or take away though neither of us like it much here. Few days back while we were enjoying our mugs of coffee and some bitching after the day’s crap suddenly Bhatty discovered there was no dinner at all and it was too late to make an order. From name of cooking my body got back all aches.
I peeped in my pantry and found some beetroot, chicken and some french beans which actually left me with no option for cooking. It was Bhatty again who promptly suggested of preparing ‘Frittata’ and I couldn’t agree more. Few days back I shared one of the frittata recipes with chicken and bell peppers. This time I decided to prepare another version of Frittata.
Preparation started and I realized that there was no milk at all; another crap! After a ‘search’ job I got coconut milk powder and gladly included it to the ingredient list. It was my first time baking with coconut milk so had no idea what it’s gonna be as output. I kept my fingers crossed and later couldn’t keep my fingers out of the plate.
Today I’m sharing the recipe of Chicken Coconut Milk Frittata with Potato Beetroot.
Preparation Time: 20 mins.
Cooking Time: 5 mins (sauté) + 20 mins (baking)
Total Time: 45 mins
Yield: 6 wedges from 10” baking pan
Ingredients:
Skinless bonless chicken breast: 300g
Beetroot: 1/3 cup, small cubed
Potato: 1/3 cup, small cubed
French beans: 1/3 cup, finely chopped
Green peas: ½ cup
Spring onion: handful, finely chopped
Crushed garlic cloves: 8-10, small
Green chili: 4-5, finely chopped
Desiccated coconut: ¼ cup
Fresh coriander: ¼ cup, washed and roughly chopped
All-purpose flour: ¼ cup
Coconut milk: 1/3 cup
Egg: 4
Mozzarella cheese: 1/3 cup, grated
Parmesan cheese: ½ cup + 2 tsp
Fresh or dried hearbs: 1 tbsp (parsley+ oregano+ basil)
Salt: 1 tsp
Chili flakes: 1.5 tsp
Pepper powder: 1 tsp
Oil: 2 tsp + ½ tsp
Preparation:
Make thin strips of the chicken breasts.
Make sure all the potato and beetroots are cut almost in same size.
Heat oil in a wok on medium flame.
Add garlic and half of the chopped green chilies.
When fragrant add chicken strips and fry on medium low flame for 1 min. Don’t overcook the chicken.
Add potato, beans and peas. Sauté for another min.
Throw in desiccated coconut and coriander leaves along with fresh/dried herbs.
Sprinkle salt and mix well so that everything gets coated well.
Switch off the flame and keep aside.
Beat the eggs with electric beater for 2 mins on medium or until fluffy.
Add flour, milk and 1 tsp of cheese. Beat for 4-5 mins to produce smooth batter.
Grease a 9” or 10” baking pan with ½ tsp of oil.
Arrange the vegetable on it in a single layer.
Pour the egg flour mixture over the veggies and make sure to keep the surface even.
Arrange chopped beetroot and coriander leaves with the spring onion on the top.
Sprinkle both cheese to cover the entire surface of the pan. I used some whole French beans to decorate the top.
Preheat the oven to 2000C.
Place the pan into the oven and bake to 2000Cfor 20 mins. or until the cheese is bubbling on the top. The best way is do peep in after 15 mins and insert a skewer into the frittata, if it comes out clean baking is done otherwise bake it for another 5 mins.
Voila your fingerlicious frittata is done. Keep it on standby for 5 mins in the oven. Then take out and place on wire rack to let it cool a bit. Cut into 6 or more wedges and serve immediately.
I am submitting this recipe to http://www.foodiefriendsfriday.com for their Linky Party.
Hey,
This sounds to be a yummy n easy one too…. I have a question for u… Do u have an substitution to Parmesan? I dint find it closeby and also can it be substituted by amul cheese slices??
Thanks
Hello, you can definitely substitute the parmesan cheese with mozzarella. But I will suggest you to use block cheese from Amul or britannia. You can also use Cheeza from Britannia. Shred or grate the block right on the top of the dish and bake. Cheese slices won't melt like block cheese and that will create a separate layer on itself. You can also use. Hope these will help you 🙂
~Rimli
Thanks a ton for such a prompt reply… I do have Amul Processed Cheese Spread Slices… This should be good… Isnt it??
As I said already it's better to use grated/shredded cheese to cover the surface for even layering. If you already have slice cheese at home, take few slices of cheese and cut them into very thin strips and sprinkle on the top. This will help you to cover the surface and thus cheese will be distributed evenly too 🙂
~Rimli
One more thing, Amul cheese melts quicker than Britannia cheese. So keep your pan on middle or lowder rack of the oven. Still if the cheese starts getting brown in color, cover the top with a piece of aluminium foil. Enjoy your Frittata. ~Rimli