Ingredients
-
1 1/2 - 2
-
1
-
1/2
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Crunchy Curry Chicken,From Mark Bittman. This is a flavorful, crunchy recipe. If you like curry, you’ll love this chicken. The flour paste creates a crispy coating for the chicken.,This made a reasonably good dinner for us tonight. The coating on the chicken wasn’t as delicate as I had hoped – perhaps the amount of water used has something to do with this. used the amounts given in the recipe, but I did find the directions a bit scanty when I actually started to cook. There are no directions to cut up the chicken, either before or after cooking, and there is also nothing about applying the batter. I would have felt more comfortable with greater detail. Sorry to be so nit-picky. Please continue to share your recipes with us.,From Mark Bittman. This is a flavorful, crunchy recipe. If you like curry, you’ll love this chicken. The flour paste creates a crispy coating for the chicken.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse the Chicken and Pat Dry With Paper Towels. |
|
2
Done
|
Next, Rub the Chicken All Over With the Vinegar. |
|
3
Done
|
in a Small Bowl, Combine Curry Powder, Salt and Pepper (if You Think You May Need More Than One Tablespoon of Curry, Go Ahead and Add More). |
|
4
Done
|
Rub the Curry Mixture All Over the Chicken. |
|
5
Done
|
Place the Flour in a Medium-Sized Bowl and Gradually Add the Warm Water, Stirring, Until a Paste the Consistency of Yogurt Forms (could Need to Add More Water). |
|
6
Done
|
Heat a Skillet on Medium-High Heat For 2-3 Minutes and Add Vegetable Oil Until It Is About 1/8 Inch Deep (this Is a Shallow Frying Recipe). |
|
7
Done
|
When the Oil Is Hot, Dip the Chicken Into the Flour Batter, Completely Coating It. |
|
8
Done
|
Add the Chicken to the Pan, Frying on Both Sides For 4-5 Minutes (per Side) or Until Outside Coating Is Golden and Crispy. |
|
9
Done
|
Add a Bit of Lime Juice Before Serving. |
