Crunchy Curried Chicken Recipes

CRISPY CHICKEN CURRY

Steps:

• Preheat oven to 475°F.
• Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 minutes.
• Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
• Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.

CRUNCHY CURRY CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towels.
• Next, rub the chicken all over with the vinegar.
• In a small bowl, combine curry powder, salt and pepper (if you think you may need more than one tablespoon of curry, go ahead and add more).
• Rub the curry mixture all over the chicken.
• Place the flour in a medium-sized bowl and gradually add the warm water, stirring, until a paste the consistency of yogurt forms (could need to add more water).
• Heat a skillet on medium-high heat for 2-3 minutes and add vegetable oil until it is about 1/8 inch deep (this is a shallow frying recipe).
• When the oil is hot, dip the chicken into the flour batter, completely coating it.
• Add the chicken to the pan, frying on both sides for 4-5 minutes (per side) or until outside coating is golden and crispy.
• Add a bit of lime juice before serving.

CRUNCHY CURRIED CHICKEN BREASTS

Steps:

• Rub the chicken all over with the vinegar.
• Combine salt, pepper& curry powder and rub this mixture into the chicken.
• Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
• Heat the oil in a skillet and when it is hot add chicken pieces.
• Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
• After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
• After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
• Sprinkle with a little juice or vinegar just before serving.