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    You are in: Home / Recipes / Crunchy Curried Chicken Breasts Recipe
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    Crunchy Curried Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    Bergy's Note:

    This recipe is from the "How to cook Everything" cookbook by Mark Bittman - It is wonderful and I recommend that you try the recipe as is without substituting anything however if you don't like curry substitute other mixed spices more to your personal taste. The chicken is crunchy outside, tasty and moist inside. I served it with rice, green beans & baby carrots. You'll make this one again

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    Units: US | Metric


    1. 1
      Rub the chicken all over with the vinegar.
    2. 2
      Combine salt, pepper& curry powder and rub this mixture into the chicken.
    3. 3
      Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
    4. 4
      Heat the oil in a skillet and when it is hot add chicken pieces.
    5. 5
      Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
    6. 6
      After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
    7. 7
      After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
    8. 8
      Sprinkle with a little juice or vinegar just before serving.

    Ratings & Reviews:

    • on January 18, 2003


      Oh Bergy as soon as I saw this I new it was for us. I made it excactly as stated and it was GREAT. The smell drove us nuts, we loved it..I served with a mango chuntney, rice, green beans and carrots. I will make this again. Thanks Dancer^

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    • on July 19, 2006


      OMG! I am a new convert to curry recipes, and I have to tell you, I LOVED this, and so did DH. I followed Bergy's suggestion and used the ingredients as listed. The only thing I did differently was, since there are only the two of us and I had leftover spice mix, I added it to the batter before dipping and frying. It was AWESOME - although I do recommend the purchase/use of a BIG splatter screen! I'm still cleaning up, but it was worth it! Thanks, Bergy, for the great post!

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    • on February 07, 2004


      Very tasty curry flavored chicken. We found the breading a bit heavy for our tastes, almost like chicken skin. I'd enjoy this as written, just skipping the flour batter. The seasonings and lemon juice were terrific.

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    Nutritional Facts for Crunchy Curried Chicken Breasts

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.7
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.6 g
    Cholesterol 98.7 mg
    Sodium 113.0 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 1.4 g
    Sugars 0.2 g
    Protein 42.7 g

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