SPICY CURRIED CHICKEN FRIED RICE
Zesty curry powder and chili oil meet sweet corn and red bell pepper in this colorful chicken fried rice.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CURRY FRIED CHICKEN
Provided by Food Network
Time 4h10m
Yield 16 servings
Number Of Ingredients 37
Steps:
- For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
- For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
- For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
- For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
- For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
- Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
- For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.
SPICY DRY FRIED CURRY CHICKEN
This recipe is from North India where my mother was born. She gave me the recipe when I was moving out. It has been a favorite dish in my family for years.
Provided by Cooldude
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 582 calories, Carbohydrate 8.3 g, Cholesterol 141.9 mg, Fat 44.4 g, Fiber 3 g, Protein 37.4 g, SaturatedFat 16.5 g, Sodium 770.7 mg, Sugar 1.3 g
SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN CURRIED FRIED RICE
Make and share this Chicken Curried Fried Rice recipe from Food.com.
Provided by Kute_Honey
Categories Asian
Time 15m
Yield 3 plates, 3 serving(s)
Number Of Ingredients 11
Steps:
- Chop vegetables and prepare the shrimp.
- Heat oil in a wok or a large fring pan over high heat.
- Add garlic, onion, and peas in the pan and saute.
- Add green pepper and chicken in the pan and saute.
- Add rice in the pan and mix with the ingredients.
- Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
- Turn the heat down to low, and add Worceter sauce.
- Stir quickly and stop the heat.
Nutrition Facts : Calories 547, Fat 5.6, SaturatedFat 0.8, Sodium 438.6, Carbohydrate 111.1, Fiber 4.2, Sugar 2.9, Protein 10.5
CURRIED FRIED CHICKEN
Curry powder is SO messy I told hubby that I was never making this again, well as soon as he tasted it he insisted that I MUST make it again lol, SO I guess Ill have to :)
Provided by Carmen Gonzales
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Wash chicken pieces and pat dry.
- 2. In large bowl combine chicken, garlic and onion powders, Lawry's, black pepper and curry powder.
- 3. Rub into chicken with your hands. In large plastic bag mix the flour and paprika. Put a few pieces of chicken at a time in the bag and shake to coat repeat with remaining chicken.
- 4. In a skillet heat 1/2 inch of oil to 350 degrees and add in chicken skin side down. Cover for the first 5 minutes, remove lid cook for 5 more minutes and then turn and cook for 10 or more minutes or until the juices run clear.
- 5. Place chicken on paper towels and let stand 5 minutes before serving. Enjoy delicious curried fried chicken!
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