Chicken Coconut Milk Frittata with Potato and Beetroot

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 200⁰C for 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.