SPICY DRY FRIED CURRY CHICKEN
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
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
CURRY FRIED CHICKEN
Provided by Food Network
Time 4h10m
Yield 16 servings
Number Of Ingredients 37
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.
CURRIED FRIED CHICKEN
Curry powder is SO messy I told hubby that I was never making this again, well as soon as he tasted it he insisted that I MUST make it again lol, SO I guess Ill have to :)
Provided by Carmen Gonzales
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Wash chicken pieces and pat dry.
- 2. In large bowl combine chicken, garlic and onion powders, Lawry's, black pepper and curry powder.
- 3. Rub into chicken with your hands. In large plastic bag mix the flour and paprika. Put a few pieces of chicken at a time in the bag and shake to coat repeat with remaining chicken.
- 4. In a skillet heat 1/2 inch of oil to 350 degrees and add in chicken skin side down. Cover for the first 5 minutes, remove lid cook for 5 more minutes and then turn and cook for 10 or more minutes or until the juices run clear.
- 5. Place chicken on paper towels and let stand 5 minutes before serving. Enjoy delicious curried fried chicken!
CHICKEN ON A STICK
"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 skewers.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
CRISPY CURRY FRIED CHICKEN
This is a Rachael Ray recipe for a different fried chicken. I do love me some good old Southern fried chicken, but I'm also pretty crazy about curry. Can't wait to see how this turns out! Marinating time is not included in prep time.
Provided by Pinay0618
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2239.2, Fat 201.7, SaturatedFat 32.6, Cholesterol 180.5, Sodium 213.6, Carbohydrate 57.3, Fiber 3.9, Sugar 4.4, Protein 52.7
More about "fried chicken curry on a stick recipes"
30-MINUTE CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine IndianTotal Time 30 minsCategory DinnerCalories 361 per serving
- Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
- Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
CURRY FRIED CHICKEN RECIPE - TODD PORTER AND DIANE CU
From foodandwine.com
5/5 (1)Total Time 45 minsAuthor Todd Porter And Diane Cu
- Whisk together the salt, curry, red-pepper flakes and black pepper. Rub the chicken with the spice mixture.
- Dredge the chicken in egg and then dredge in the flour mixture. Shake off any excess flour. Set the coated pieces aside and repeat with the remaining chicken.
CURRY FRIED CHICKEN LEGS - AIR FRYER CURRY CHICKEN DRUMSTICKS
From temeculablogs.com
NATIONAL FRIED CHICKEN DAY 2023: HOW TO MAKE AT HOME - USA …
From usatoday.com
CHICKEN RECIPES FOR SUMMER - THE NEW YORK TIMES
From nytimes.com
CRISPY CURRY FRIED CHICKEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
DAKKOCHI, KOREAN CHICKEN ON A STICK RECIPE & VIDEO
From seonkyounglongest.com
CURRIED CRISPY OVEN FRIED CHICKEN | MCCORMICK
From mccormick.com
CURRY CHICKEN ON A STICK | NESTLé RECIPES
From nestlerecipescaribbean.com
CURRY FRIED CHICKEN RECIPE | CURRY CHICKEN - THE SPICE …
From thespicehouse.com
FRIED CHICKEN CURRY ON A STICK | PUNCHFORK
From punchfork.com
CRISPY CURRY CHICKEN - FRIED CURRY CHICKEN RECIPE
From easycookingwithmolly.com
FRIED CHICKEN SKEWERS - TODAY
From today.com
CRISPY FRIED CHICKEN ON A STICK RECIPE - MUNCHKIN TIME
From munchkintime.com
FRIED CHICKEN (THE BEST) | RICARDO
From ricardocuisine.com
GRILLED STICKY CHICKEN ON A STICK | IT IS A KEEPER
From itisakeeper.com
OVEN-FRIED CHICKEN ON A STICK - EATINGWELL
From eatingwell.com
FRIED CHICKEN CURRY | MARIASMENU
From mariasmenu.com
EASY CHICKEN CURRY - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
THIS PRESSURE COOKER CHICKEN BIRYANI IS PERFECT FOR BUSY DAYS
From onmanorama.com
MAKE THIS HEALTHY CHICKEN CURRY WITHOUT ADDING EVEN A DROP OF OIL
From onmanorama.com
10 GLUTEN-FREE DINNER RECIPES, INCLUDING PIZZA, CURRY AND NOODLES
From washingtonpost.com
You'll also love