Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. Rinse the chicken and pat dry with paper towels.
  2. Next, rub the chicken all over with the vinegar.
  3. 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. Rub the curry mixture all over the chicken.
  5. 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. 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. When the oil is hot, dip the chicken into the flour batter, completely coating it.
  8. 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. Add a bit of lime juice before serving.

Reviews

(1)
Most Helpful

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. I 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.

mianbao September 18, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a