Best 3 Fried Curry Chicken Recipes

Are you craving a flavorful and aromatic dish that is sure to tantalize your taste buds? Look no further than fried curry chicken, a culinary delight that combines the richness of curry spices with the crispy texture of fried chicken. With its vibrant colors, delectable aroma, and explosion of flavors, fried curry chicken is a dish that will impress your family and friends. Whether you are a seasoned cook or new to the kitchen, this article will guide you through the process of creating the perfect fried curry chicken, providing you with step-by-step instructions, ingredient lists, and cooking tips.

Here are our top 3 tried and tested recipes!

SPICY DRY FRIED CURRY CHICKEN

Spicy Dry Fried Curry Chicken image

This recipe is from North India where my mother was born. She gave me the recipe when I was moving out. It has been a favorite dish in my family for years.

Provided by Cooldude

Categories World Cuisine Recipes Asian Indian

Time 2h

Yield 6

Number Of Ingredients 17

Ingredients

1 (2 to 3 pound) whole chicken
½ teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 ½ tablespoons chili powder
1 ½ teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 ½ teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

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.

Nutrition Facts : Calories 582 calories, Carbohydrate 8.3 g, Cholesterol 141.9 mg, Fat 44.4 g, Fiber 3 g, Protein 37.4 g, SaturatedFat 16.5 g, Sodium 770.7 mg, Sugar 1.3 g

FRIED CURRY CHICKEN

Fried Curry Chicken image

Chicken strips are coated in a creamy, spicy yogurt sauce, dipped in bread crumbs, and fried in butter. Set aside some of the yogurt mixture to use as a delicious dipping sauce.

Provided by OBERPRILLER

Categories World Cuisine Recipes Asian Indian

Time 8h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ cups plain yogurt
3 tablespoons lemon juice
¾ teaspoon curry powder
¾ teaspoon onion powder
¾ teaspoon salt
¾ teaspoon garlic powder
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
¾ cup dry bread crumbs
¼ cup all-purpose flour
½ cup unsalted butter

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.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 29.3 g, Cholesterol 135.8 mg, Fat 29.2 g, Fiber 1.4 g, Protein 34.2 g, SaturatedFat 16.7 g, Sodium 712.6 mg, Sugar 8.3 g

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

Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

Vegetable, canola, or peanut oil, for frying
1 (3 to 4 pound) whole chicken, cut up into 8 pieces
Salt and freshly ground black pepper
2 cups flour
1 tablespoon good quality curry powder
1 teaspoon cayenne pepper
Mango-Yogurt Sauce, recipe follows
Asparagus with Red Chile Oil, recipe follows
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons good quality curry powder
1/4 cup water
2 cups plain yogurt
1 ripe mango, peeled, seeded and coarsely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 pound asparagus, trimmed
1/4 cup red chile oil, recipe follows
Salt
1 cup pure olive oil
2 dried New Mexico chile peppers (available at specialty markets), stemmed and seeded
1/2 teaspoon dried chile de arbol (available at specialty markets)
1 teaspoon ancho chile powder (available at specialty markets)

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.

Tips:

To achieve crispy chicken, ensure the oil is sufficiently hot before adding the chicken pieces. You can test the oil's readiness by dropping a small piece of chicken into it; if it sizzles immediately, the oil is hot enough.
Avoid overcrowding the pan with chicken pieces, as this will lower the oil temperature and result in soggy chicken. Cook the chicken in batches if necessary.
Use a meat thermometer to ensure the chicken is cooked thoroughly. The internal temperature should reach 165°F (74°C) for safe consumption.
For a more flavorful curry, marinate the chicken in the curry mixture for at least 30 minutes before cooking.
Serve the fried curry chicken with your favorite sides such as steamed rice, mashed potatoes, or a fresh salad.

Conclusion:

Fried curry chicken is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its crispy chicken coated in a rich and aromatic curry sauce, this dish is sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying meal, give fried curry chicken a try.