Crispy Chicken Curry
Get ready to elevate your dinner table with this irresistible Crispy Chicken Curry recipe—a delicious fusion of crunchy, golden chicken thighs and a rich, aromatic curry sauce. This dish features juicy chicken coated in a perfectly seasoned flour mixture and fried to crispy perfection, then simmered in a robust blend of coconut milk, curry powder, and tomato paste. The fragrant medley of garlic, ginger, and spices creates a creamy, comforting sauce that pairs beautifully with the crispy texture of the chicken. Garnished with fresh cilantro and a squeeze of zesty lime, this easy-to-make meal is perfect for weeknight dinners or special occasions. Serve it over steamed rice or warm naan bread for a flavor-packed experience that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Turmeric powder
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 cup Vegetable oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 cup Coconut milk
- 1 cup Chicken stock
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh cilantro
- 4 pieces Lime wedges
Instructions
Pat the chicken thighs dry with paper towels and season them with 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of turmeric powder.
In a shallow bowl, mix together all-purpose flour, cornstarch, 1/2 teaspoon of salt, and 1/2 teaspoon of turmeric powder.
Dredge the chicken thighs in the flour mixture, ensuring they are evenly coated.
Heat vegetable oil in a deep skillet over medium heat. Once the oil reaches 350°F (175°C), fry the chicken thighs in batches for 4–5 minutes on each side or until golden brown and crispy. Remove and set aside on a plate lined with paper towels.
In a large pot, heat 2 tablespoons of the frying oil over medium heat. Add finely chopped onion and sauté for 5 minutes until golden and softened.
Add minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
Stir in curry powder, ground cumin, and ground coriander, cooking for 30 seconds to bloom the spices.
Add tomato paste and cook for another 2 minutes, stirring frequently.
Pour in coconut milk and chicken stock, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes to thicken slightly.
Taste and adjust seasoning with salt and pepper as needed.
Transfer the crispy chicken thighs into the curry sauce and simmer for 5 minutes to heat through and allow the flavors to meld.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
