Crunchy Curried Chicken Food

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.

CURRIED CHICKEN THIGHS

Steps:

• Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
• Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
• Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
• Stir in cream and peas. Season to taste. Serve with basmati rice.

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 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.

CRUNCHY CURRIED CHICKEN SALAD

Steps:

• Combine chicken and dressing in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.