Best Fried Curry Chicken Recipes

FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )

Steps:

• Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
• Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
• Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
• Serve with rice or noodles.

COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE

Steps:

• In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
• In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
• While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
• In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
• Serve chicken nuggets with mango dipping sauce.

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS

Steps:

• Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
• Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
• Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
• Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
• Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
• Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
• Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
• Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

FRIED CURRY CHICKEN

Steps:

• In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
• In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
• Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.

CRISPY CURRY FRIED CHICKEN

Steps:

• In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
• In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
• In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
• Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.

SPICY DRY FRIED CURRY CHICKEN

Steps:

• Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
• Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
• Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

GREEN CURRY FRIED CHICKEN WITH SMOKED OYSTER AIOLI

Steps:

• For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn. Blend the toasted spices in a spice grinder. In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth. Add the grapeseed oil and blend until emulsified.
• Marinate the chicken in the green curry for 1 hour.
• Add the buttermilk and marinade for 1 more hour.
• For the aioli: Shuck the oysters carefully, reserving their liquor. Strain the liquor through a coffee filter. Use the strained liquor to rinse the oysters and remove any sediment or bits of shell. Strain the liquor one more time, and pour over the cleaned oysters.
• Place the eggs, garlic and oysters into a tall, round container. Add a quarter of the oil and, using an immersion blender, blend until emulsified. Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth. Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke. Place the container over an ice bath. Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke. Allow the smoke to infuse until it completely dissipates. Taste and smoke again if you would like a more pronounced smoke flavor. Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
• For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
• Place the yolks into a vacuum-sealed bag and compress under full pressure. Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour. Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
• Chill the mixture in an ice bath until completely cooled. Pass the custard through a fine mesh strainer. It should have a thick, smooth texture. Reserve in a squeeze bottle or piping bag.
• For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour. Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves. Chill the mixture over an ice bath until completely cool.
• Use the mixture to brine the sea urchin for 10 minutes. Remove the sea urchin from the brine and blend with the mirin. Place the mixture in a dehydrator programmed to the medium setting. When the sea urchin is completely dry, blend in a spice mill.
• For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using. Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Strain the chicken from the buttermilk and dust in the flour. Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
• Season the fried chicken with the sal de gusano and sea urchin powder. Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top. Serve over the smoked oyster aioli.

CURRY FRIED CHICKEN

Steps:

• For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
• For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
• For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
• For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
• For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
• Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
• For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.

FRIED LAMB OR CHICKEN LIVER CURRY

Steps:

• Heat the oil in a pan and fry the onions till golden.
• Combine all of the spices with the salt and a little water to make a paste.
• Rub the spice paste into the liver and add it to the pan with the garic.
• Cover the pan and cook for 10 minutes.
• Serve garnished with the tomatoes.

FRIED CHICKEN WALDORF SALAD W/HONEY CURRY DRESSING

Steps:

• Cut fried chicken breast into strips. Place 1 1/2 cups of salad greens onto each salad plate. Garnish each salad plate with 1/8 cup of raisins, celery, walnuts and goat cheese. Combine all dressing ingredients into a small bowl and wisk until smooth and creamy. Drizzle each salad with dressing and serve.

CHICKEN CURRY FRIED RICE RECIPE - (4.5/5)

Steps:

• Heat oil in large skillet over hi heat. When quite hot, saute garlic and stir-fry until slight golden, about 5 seconds. Add ginger and onion and saute until onion is softened, 3-4 min. Stir in curry powder, chili powder and coriander. Add rice and raisins blending well. Stir in soy sauce and chicken blending well. Add scallion and cilantro. Stir fry for another 30 seconds. Can also add other ingredients to taste, i.e., sliced almonds, pineapple, water chestnuts, etc.

CRISPY CURRY FRIED CHICKEN

Steps:

• In a small bowl, mix together the curry, chili powder, onion and garlic powders, poultry seasoning, celery seed or ground cardamom, and lime zest, and set aside.
• Combine half of the spice mixture with the yogurt. Season the chicken with salt and pepper. Coat the chicken with the yogurt. This can be done as much as 24 hours ahead. Keep the chicken, covered, in the refrigerator until about 30 minutes before you are ready to cook it.
• Place the flour in a large brown paper sack, add the remainder of the spice mix to it, and shake the bag. Add 4 chicken pieces and shake to coat.
• In a large pot at least five inches high, heat 2 1/2 to 3 inches of frying oil over medium to medium-high heat. Insert the handle of a wooden spoon in the oil. If rapid bubbles come out and away from the handle, the oil is ready. Fry the 4 pieces of coated chicken for 12 minutes, turning once. Coat the remaining chicken while the first batch fries up. Cool the chicken on a rack and sprinkle with a little extra salt. Allow the oil to heat back up for a minute or two, then fry the second batch. Serve with the lime wedges to squirt over the crispy curry chicken.

FRIED CHICKEN CURRY ON A STICK

Steps:

• For the chicken: Cut the chicken into bite-size pieces and place in a bowl with the buttermilk and lemon juice. Set aside to marinate.
• In another bowl, combine the flour, paprika, cayenne, cinnamon, garlic powder, onion powder and some salt. Mix well to blend. Set aside.
• For the sauce: Heat the oil in a pan over low heat. Add the garlic, ginger, chiles, onions, turmeric and some salt and pepper. Saute for 10 minutes.
• Puree the chopped tomatoes in a blender. Add the sauteed onion mixture to the tomato puree; blend well.
• Return the sauce to the pan and add the coconut milk, cumin, sugar and cayenne; cook for another 15 minutes. Add salt to taste.
• Fry the chicken: Fill a Dutch oven with about 2 inches of oil and heat to 375 degrees F on a deep-frying thermometer.
• Remove the chicken from the buttermilk, allow the excess to drip off and then dredge in the flour. Shake off the excess flour and thread the chicken onto skewers.
• Carefully place the skewers in the hot oil and fry until the chicken is golden brown and cooked through.
• Serve the chicken skewers with some sauce and garnish with cilantro.

CURRY FRIED CHICKEN WITH ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.
• Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish.
• Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.
• Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.

BUTTERMILK FRIED CHICKEN WITH A CURRY FLAIR

Steps:

• Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; Add chicken; turn to coat; Cover; chill at least 4 hours, but overnight is recommended.
• Remove chicken from refrigerator; Line 2 baking sheets with paper towels; Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
• Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; Heat over medium-high heat to 375°F.
• Remove 6 chicken pieces from buttermilk mixture; Dip in flour mixture and turn to coat; shake off excess.
• Add chicken, skin side down, to skillet; Reduce heat to medium-low; Cover, cook until brown, about 12 minutes.
• Turn chicken over; Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
• Repeat with remaining chicken.

CURRY FRIED CHICKEN DRUMETTES

Steps:

• In a small bowl, combine the ketchup, honey, soy sauce, curry powder, salt and black pepper then mix well.
• Spread the marinade mixture all over each chicken drumettes then marinate for 1 hour.
• Put the chicken inside a microwave-safe plate then sprinkle the cornstarch on top of each chicken. Drizzle with olive oil. Make sure that there are spaces in between each chicken to prevent the pieces from sticking with each other.
• Cover the plate/bowl then cook for 8 minutes using 600W.
• Tear the lettuce into easy to-bite pieces then arrange in a serving plate.
• Put the chicken on top of the lettuce then you can serve.