Breaded Chicken With Curry Seasoning Food

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BREADED FRIED CHICKEN



Breaded Fried Chicken image

Provided by Food Network Kitchen

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil, for frying (about 5 cups)
2 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons cornstarch
1 teaspoon ground dried thyme
Kosher salt and freshly ground pepper
4 large eggs
1/4 cup milk
3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)

Steps:

  • Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
  • Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.

BREADED CHICKEN WITH CURRY SEASONING



Breaded Chicken with Curry Seasoning image

Provided by Tom Seawell

Categories     Chicken     Bake     Quick & Easy     Curry     Bon Appétit     San Francisco     California

Yield Serves 4

Number Of Ingredients 3

1 cup seasoned dry breadcrumbs
3 tablespoons curry powder
1 3 1/4- to 3 1/2- pound chicken, cut into 8 pieces

Steps:

  • Preheat oven to 375°F. Lightly oil large baking sheet. Mix breadcrumbs and curry powder in pie dish. Season chicken lightly with salt and pepper. Press chicken pieces in breadcrumb mixture to coat completely; arrange on prepared baking sheet. Bake chicken pieces until cooked through, about 45 minutes.

INDIAN CURRIED CHICKEN THIGHS



Indian Curried Chicken Thighs image

Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.

Provided by lisarocks

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 5

Number Of Ingredients 19

4 skinless, boneless chicken thighs, cubed
salt and pepper to taste
5 tablespoons curry powder
1 teaspoon paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground turmeric
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
3 tablespoons olive oil
1 (14 ounce) can coconut milk
1 (5.3 ounce) container Greek yogurt
2 tablespoons tomato paste
1 (16 ounce) canned chickpeas, drained and rinsed
1 cup frozen peas
4 tablespoons crushed pineapple
½ lemon, juiced
¼ teaspoon cayenne pepper

Steps:

  • Season cubed chicken with salt and pepper and set aside.
  • Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
  • Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g

CURRY CHICKEN



Curry Chicken image

my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice

Provided by xochitl angulo

Categories     Curries

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4 -6 boneless skinless chicken breasts

Steps:

  • preheat oven to 350.
  • heat butter, honey, dijon mustard, and curry together in a pan.
  • place chicken in a baking dish and pour sauce over chicken.
  • bake for 50-55 mins.

Nutrition Facts : Calories 771.5, Fat 31.2, SaturatedFat 16.1, Cholesterol 212.1, Sodium 836.3, Carbohydrate 75.2, Fiber 3.3, Sugar 70.1, Protein 52.8

CRISPY CHICKEN CURRY



Crispy Chicken Curry image

I am always looking for easy recipes with maxiumum flavor, and this one is it. The chicken comes out crispy and golden yellow. It has only 5 ingredients, and comes from Martha Stewart's Everyday Food show. I didn't even use the limes and it came out great, and the carrots come out tasting like candy.

Provided by Chef Sweet Sal

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken leg quarters, skin on, about 3 pounds total (drumsticks and thighs)
1 tablespoon curry powder
2 lbs carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup rice
2 limes, juice and zest of, slivered

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.

BAKED CHICKEN CURRY



Baked Chicken Curry image

Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.

Provided by WEESHEBEAST

Categories     Main Dish Recipes     Curries     Chicken

Time 8h45m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
4 tablespoons lemon juice, divided
1 teaspoon sea salt
2 tablespoons nonfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
4 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon ground ginger
2 large green bell peppers, chopped
2 large sweet onions, chopped

Steps:

  • Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
  • Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
  • Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g

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