Crunchy Curry Chicken
Elevate your weeknight dinner routine with this irresistibly flavorful Crunchy Curry Chicken recipe! Juicy chicken breasts are marinated in a creamy Greek yogurt blend infused with bold curry powder, garlic, and paprika, ensuring every bite bursts with rich, savory spices. The chicken is then coated in a crispy panko breadcrumb and shredded coconut crust, delivering a satisfying crunch with every forkful. Pan-fried to golden perfection, this dish offers a tantalizing balance of textures and tastes. Serve with zesty lime wedges for a refreshing citrus kick and pair with steamed rice or a crisp salad for a complete meal. Ready in just under 40 minutes, this easy yet exotic recipe is perfect for busy weeknights or a casual dinner party.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup plain Greek yogurt
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups panko breadcrumbs
- 0.5 cups shredded unsweetened coconut
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.5 cup canola oil (for frying)
- 4 pieces lime wedges (for serving)
Instructions
Place chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a medium bowl, mix the yogurt, curry powder, garlic powder, paprika, salt, and black pepper. Add the chicken breasts to the mixture, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
In a shallow dish, combine the panko breadcrumbs and shredded coconut. Place the flour in a second shallow dish. In a third shallow dish, whisk the eggs.
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece first in the flour, then in the egg, and finally in the breadcrumb and coconut mixture, pressing gently to adhere.
Heat the canola oil in a large skillet over medium heat. Once the oil is hot (about 350°F or shimmering), carefully add the chicken breasts to the pan. Cook for 3-4 minutes on each side or until golden brown and cooked through to an internal temperature of 165°F.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Serve the Crunchy Curry Chicken with lime wedges on the side for a fresh citrus burst. Pair with steamed rice, a crisp salad, or your favorite vegetable side dish.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 792 mg | 17% | |
*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.
