Posted June 17, 2013
Last week I was craving fried chicken. This is nothing new, I tend to crave fried chicken a lot. I mean. It’s fried chicken. It’s crispy. Crunchy. Succulent. It’s everything fried food should be. And that is exactly what this recipe is. First the chicken takes a bath in a creamy coconut curry mixture and then it’s fried until golden brown and crispy. One bite and you’ll think you’ve gone to fried chicken heaven.
I realize that these two flavors can be a little off putting to some. Especially when I’m messing with such an American classic. But trust me on this one, if you don’t have much experience cooking with coconut or curry, this is a great recipe to start with. It’s not too sweet like you might think that coconut is. It’s not too spicy like you might think curry is. Instead you end up with a finger lickin’ good piece of chicken with a subtle sweet yet spicy flavor.
Coconut Curry Fried Chicken Recipe
Chicken marinated in coconut curry then fried until crispy and succulent.
- 1 (14 ounce) can coconut milk
- 1 tablespoon plus 2 teaspoons curry powder, divided
- 8 chicken pieces, rinsed and pat dry
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 cups flour
- oil for frying
- Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat. Cover and refrigerate for 8 hours or overnight.
- Place remaining curry powder, salt, black pepper and flour together in a plastic bag.
- Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.
- Heat 1 inches of oil in a heavy bottom skillet over medium heat until it reaches 350 degrees.
- Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20 - 30 minutes or until the chicken is cooked through and the juices run clear.
- Transfer to a cooling rack to allow excess grease to drip off. Place on a serving platter and serve hot.