Crispy Chicken Curry Food

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.

CRISPY CHICKEN STRIPS

Steps:

• Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
• Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
• Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
• Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
• Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

AIR-FRYER CRISPY CURRY DRUMSTICKS

Steps:

• In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry. , Preheat air fryer to 375°. In a another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.

CRISPY CHICKEN

Steps:

• Preheat the grill to high. Lay the wedges in a single layer on a baking tray and grill for 10 minutes, turning them once or twice until golden.
• While the wedges are cooking, prepare and cook the chicken. On a plate, spread the ketchup over the chicken. Using your hands, crumble over the crisps and press them into the chicken so they stick on (this is a fun, messy job children will enjoy). Now you will need to wash your hands.
• Heat the oil in a frying pan, preferably non-stick, and fry the chicken over a lowish heat for about 5 minutes on each side. Resist the temptation to move the chicken around - simply let it cook on one side, turn it once carefully with a fish slice, then cook on the other side until it's crispy. Serve the chicken with the potato wedges, the crunchy vegetable sticks and blobs of mayonnaise for dipping the sticks into.

CRISPY CURRIED CHICKEN

Steps:

• Preheat oven to 375ºF (180ºC). Line a baking sheet with parchment paper or foil. Oil or spray foil if using. Remove all visible fat from chicken.
• In a dish just large enough to hold a single piece of chicken, combine sour cream, curry paste and honey if using. Use a fork to mash curry paste until no lumps remain and to evenly blend. Combine crumbs, coconut and curry powder in a medium size plastic bag or dish. Shake or stir to mix.
• Open up one piece of chicken so it is as flat as possible. Place in the curried sour cream. Turn to evenly coat. It should not be heavily coated. Use your finger to make sure the coating is light and even. Flatten out the chicken again and place it in the crumb mixture. Gently shake to evenly coat or press chicken into the crumbs, then turn chicken and press in the other side. Shaking off any excess crumbs, place chicken on the parchment or foil. Repeat with remaining pieces. If crumbs are left and there are areas on the chicken that are skimpily coated, lightly sprinkle crumbs over the bare areas and gently press onto the chicken. For extra crispiness, lightly spray the chicken with oil.
• Bake in the centre of the preheated 375ºF (180ºC) oven until golden and crispy looking, from 40 to 45 minutes or until meat thermometer reaches internal temperature of 165ºF (74ºC). A cucumber or avocado salad, sliced tomatoes and brown rice are perfect companions.

CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE

Steps:

• Heat the oil in a wok or large frying pan until very hot.
• Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
• Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
• Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
• Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

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.

CRISPY FRIED CHICKEN

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

Steps:

• Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
• Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
• Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
• Apricot Dipping Sauce.
• While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
• Serve with your favourite vegetables and fries or mash what ever you like.

CRISPY CURRY FRIED CHICKEN

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.

CHICKEN CURRY IN CRISPY RICE CASES

Steps:

• Preheat oven to 180 degrees Celsius.
• Grease and line 6 3/4 cup capacity pie pans (alternatively you can use muffin pans).
• Combine the egg and flour in a large bowl. Add the rice and ensure well mixed.
• Press 1/2 cup rice mix into the base and sides of each pan to form the pie shell. Its best to you wet hands.
• Bake 10 to 15 minutes or until lightly golden and firm to the touch. Remove from the pans whilst still warm.
• Heat the oil in a pan and cook the onion until tender. Add chicken and cook 5 minutes or until the chicken is lightly browned. Stir in the curry paste and cook for another minute.
• Add the coconut milk to the chicken curry mixture and stir until it comes to the boil. Simmer for 10 minutes or un til the mixture thickens. Remove from the heat and stir in the lime juice and the basil.
• Spoon the chicken curry mixture into the rice cases.
• Enjoy!

CRISPY CHICKEN CURRY

Steps:

• Beat eggs until fluffy.
• Mix flour, cornstarch, curry mix and paprika. Salt and pepper to taste.
• Heat oil.
• Dip each chicken fillet in the beaten eggs then dip it to flour mixture.
• Deep fry chicken.
• Set aside on a paper towel.
• Sprinkle salt and pepper to potato wedges and deep fry it in the same oil.
• Serve.