Coconut Curry Fried Chicken

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

Serves 4 Prep Time: Cook Time:


  • 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.



Leave a Comment

  • Reply
    April 26, 2013 at 9:42 am

    Hi…DO u think this will taste as good using West Indian curry powder?

    • Reply
      April 27, 2013 at 7:37 am

      Hi Reshma- I don’t see why not :)

  • Reply
    March 24, 2013 at 1:32 pm

    I made this chicken and it tasted so good! Thank you for this delicious recipe.

  • Reply
    November 18, 2012 at 6:35 pm

    Move over Buttermilk fried chicken, there’s a new king in town.
    Great simple chicken, I marinated mine for two days. Added some shiro miso to the coconut marinade.

  • Reply
    Dee Miller
    November 4, 2012 at 12:05 pm

    This sounds very tasty. What did you serve with it? What sort of side dishes would you recommend?

    • Reply
      November 4, 2012 at 4:59 pm

      Thanks Dee! I would serve some rice and broccoli. Or maybe some jazzed up mashed potatoes spiced with a little garam masala and sauteed green beans. Hope you enjoy this!

  • Reply
    Cathy @ She Loves Simple
    May 23, 2012 at 6:57 pm

    I’m running to the store immediately so I can make this chicken!!! OMG! this looks so yummy. I love coconut milk and curry and cook with it often but haven’t tried it this way. Can’t wait to taste it! :)

    • Reply
      May 24, 2012 at 9:09 am

      I hope you enjoy it Cathy!

  • Reply
    Kristen @ The Endless Meal
    May 3, 2012 at 8:41 pm

    This chicken looks so crunchy and amazing and I love the addition of curry. I’ll be making this next time I make fried chicken for sure!

  • Reply
    Jenn's Food Journey
    April 19, 2012 at 5:08 pm

    What a great little spin on a classic! I too crave fried chicken a lot, although I very rarely make it at home. I will be changing that for sure.. can’t wait to try this one!

  • Reply
    April 19, 2012 at 4:39 pm

    Barbara- Unsweetened coconut milk.

  • Reply
    April 19, 2012 at 1:09 pm

    I plan to try this. I’ll let you know how it turns out. Thank you for sharing.

  • Reply
    April 18, 2012 at 7:19 pm

    Sounds delicious. Are you using sweet coconut milk or the plain kind that is generally used in cooking without added sugar? Thank you

  • Reply
    April 18, 2012 at 2:53 pm

    Iman- Indian. Michelle- Thanks! I think it could work baked but instead of only flour, I would do a combination of flour and 1/2 cup panko breadcrumbs. That should help get some crispiness like you would get if you were frying it.

  • Reply
    April 18, 2012 at 8:16 am

    Yum! Do you think this would work baked?

  • Reply
    April 18, 2012 at 7:23 am

    Indian or west indian curry?

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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