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Coconut Curry Fried Chicken

KFC eat your heart out!!  This chicken is marinated in coconut milk and curry which makes the chicken incredibly flavorful, succulent and tender-juicy not to mention the extra crispy crust that this recipe produces.  You have to try this!!

Posted By: S. Kairod
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Ingredients: Print   Add to cart
US Metric
  • 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

Cooking Process:

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. Place on a serving platter and serve hot.