Best 2 Crispy Chicken Curry Recipes

Crispy chicken curry is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a popular dish in many countries, and there are many different variations of the recipe. The key to making a great crispy chicken curry is to use fresh ingredients and to cook the chicken until it is crispy and golden brown. The curry sauce should be rich and flavorful, and it should complement the crispy chicken. If you are looking for a delicious and easy-to-make crispy chicken curry recipe, then you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make the perfect crispy chicken curry.

Here are our top 2 tried and tested recipes!

CRISPY CHICKEN CURRY

Crispy Chicken Curry image

I am always looking for easy recipes with maxiumum flavor, and this one is it. The chicken comes out crispy and golden yellow. It has only 5 ingredients, and comes from Martha Stewart's Everyday Food show. I didn't even use the limes and it came out great, and the carrots come out tasting like candy.

Provided by Chef Sweet Sal

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 chicken leg quarters, skin on, about 3 pounds total (drumsticks and thighs)
1 tablespoon curry powder
2 lbs carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup rice
2 limes, juice and zest of, slivered

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 COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

Crispy Coconut Chicken With a Apricot Curry Dipping Sauce image

This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.

Provided by The Flying Chef

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts
1 -1 1/2 cup flaked coconut (I say this as it depends on the size of the breasts.)
flour to coat chicken
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1/3 cup butter, melted
5 tablespoons apricot preserves
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon curry powder, I use the hot curry powder

Steps:

Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
Apricot Dipping Sauce.
While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
Serve with your favourite vegetables and fries or mash what ever you like.

Tips:

Use a large skillet or Dutch oven to cook the chicken. This will ensure that the chicken has enough room to brown and crisp.
Season the chicken with salt, pepper, and your favorite spices before cooking. This will help to develop flavor.
Cook the chicken over medium-high heat until it is browned on all sides. This will help to create a crispy crust.
Add the curry paste and cook for a few minutes, stirring constantly. This will help to release the flavors of the paste.
Add the coconut milk and bring to a simmer. Simmer for 15-20 minutes, or until the chicken is cooked through.
Serve the chicken curry with rice, noodles, or your favorite bread.

Conclusion:

Crispy chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry paste and coconut milk give the dish a rich and flavorful sauce, while the crispy chicken adds a nice textural contrast. This dish can be served with rice, noodles, or your favorite bread. With its bold flavors and crispy texture, crispy chicken curry is sure to be a hit with your family and friends.

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