Crunchy Curried Chicken Recipes

BREADED CURRY CHICKEN DRUMMIES

Steps:

• Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans., Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.

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.

CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE

Steps:

• Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
• Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
• Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
• On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
• In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
• To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside

AIR-FRYER CRISPY CURRY DRUMSTICKS

Steps:

• In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry. , Preheat air fryer to 375°. In a another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.

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.

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

Steps:

• Preheat oven to 375°F.
• Flatten the chicken breast between two sheets of plastic or parchment paper.
• Mix the mayonnaise with the garlic, curry powder, chives and salt.
• With a knife, spread a layer of this mixture on one side of the chicken, press into the cornflakes, now spread the mixture on the side which is up, and press that in the cornflakes (use a spatula or your hands (messy) for pressing down).
• Repeat with the rest of the chicken.
• Put on a baking tray lined with parchment paper and bake for 20-25 minutes, do not turn over, until done and lightly browned.