This chicken is FABULOUS!! If you like coconut milk or even curry, you will definately want to give this a try. The only difference personally is that the next time I will do wings or drummettes. They tend to be more flavorful. The breast however was very moist.
Coconut Curry
Fried Chicken
Recipe from: cookinghawaiianstyle.com
1 (14 ounce) can coconut milk
1 tablespoon plus 2
teaspoons curry powder, divided
8 chicken pieces,
rinsed and pat dry
1 teaspoon salt,
divided
1/2 teaspoon black
pepper
2 cups flour
oil for frying
Combine coconut milk, 1 tablespoon of curry powder and 1/2
teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat.
Cover and refrigerate for 8 hours or overnight.
Place remaining curry powder, salt, black pepper and flour
together in a plastic bag.
Remove chicken from the coconut milk marinade and place in
the plastic bag. Toss to coat. Allow to set for 15 minutes.
Heat 1 inches of oil in a heavy bottom skillet over medium
heat until it reaches 350 degrees.
Remove chicken from flour and shake any excess off. Fry in
heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20
– 30 minutes or until the chicken is cooked through and the juices run clear.
Transfer to a cooling rack to allow excess grease to drip
off.
* sprinkle with a little salt when comes out of fryer.
***update made the curry wings and it was good. I think I still like the breast still.***
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