Crunchy Curry Chicken Recipes

CRISPY CURRY CHICKEN - FRIED CURRY CHICKEN RECIPE

Steps:

• In a large bowl, whisk together all-purpose flour, bread crumbs, Argo® Corn Starch​, curry powder and seasonings. Keep aside.
• In another big bowl, whisk an egg.
• Now take each chicken breast and coat it evenly on both sides with egg mixture.
• Place the egg coated chicken breast in the flour mixture and coat both sides evenly.
• Lift the flour-coated chicken breast and shake it to remove any extra flour.
• Place the coated chicken breast on a place.
• Similarly, coat all the remaining chicken breasts with egg mixture and flour mixture.

10-MINUTE CRUNCHY CURRY CHICKEN SALAD

Steps:

• Assemble the salad by adding all salad ingredients to a large mixing bowl.
• Mix up the curry yogurt sauce in a small bowl by combining the greek yogurt, mayo, lime juice, curry powder, salt and pepper until it forms a smooth thick pale yellow or orange sauce.
• Pour the dressing over the salad and toss everything together.
• Top with more lime juice, cashews and chopped cilantro.

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 350F.
• Toast panko bread crumbs in oven for 4 minutes by spreading it on a lightly greased baking tray. Once the crumbs begin to turn golden brown remove it and let it cool completely.
• Scrape toasted panko into a large bowl or wide bowl. Mix grated Parmesan and little flour to it. Mix well.
• Into another wide bowl break an egg, add mayo, salt, pepper and garlic. Mix into lump free coating.
• Make a butterfly cut on chicken breasts but separating into two pieces. Cut thin strips or fingers out of each piece.
• Dip chicken strips in batter, left with right hand and place it in bread crumbs, use your left hand while working with dry coating. Sprinkle enough bread crumb coating on both sides and press tightly to ensure chicken is coated well. Lift and place on wired messed lined above a sheet pan.
• Preheat oven to 350 F, bake for 18 to 20 minutes turning it once mid way during the bake time.
• Serve as a dip-able finger food along with dipping sauce like marinara sauce, ranch, or honey mustard dip. It's great to be served along with creaser's salad or any salad), pasta or rice for your quick weeknight dinner.

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.

CHICKEN CURRY SALAD WITH GRAPES

Steps:

• Butterfly chicken breasts. Season with curry powder, kosher salt, and freshly ground black pepper.
• Cook chicken. We like to grill it or bake it.
• Grill or bake chicken until instant read thermometer reads 160 degrees, allowing for it to carry-over cook a few more degrees. Let cool slightly.
• Shred chicken. I like to use my standing mixer for this, and I use my paddle attachment. Place shredded chicken in large mixing bowl.
• Toast the chopped pecans over medium heat until fragrant. Remove to cool.
• To the mixing bowl, add the remaining ingredients - the celery, green onion, grapes, and toasted pecans. Stir to combine.
• In a medium bowl, mix together the mayonnaise, greek yogurt, lemon juice, curry powder, salt and pepper. Pour over the salad and mix well.
• Refrigerate at least two hours before serving for best results. The flavors will absorb into the chicken breasts.

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.

MUSTARD FRIED CHICKEN WITH CRISPY CURRY LEAVES AND MUSTARD MAYONNAISE

Steps:

• Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.
• To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.
• When you're ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil.
• Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.
• To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses.