Fried Chicken In Curry Sauce Recipe

Cooking Directions

• STEP 1.In a bowl, mix together the chicken pieces, turmeric powder, chili powder, salt, and lemon juice. Let it marinate for at least 30 minutes.
• STEP 2.Heat oil in a deep pan or skillet over medium heat. Fry the marinated chicken pieces until golden brown and crispy. Remove and set aside.
• STEP 3.In the same pan, add chopped onions, garlic, and ginger. Sauté until the onions are translucent and fragrant.
• STEP 4.Add the curry powder, cumin powder, coriander powder, and chili powder. Stir well to coat the onions and spices.
• STEP 5.Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
• STEP 6.Add the fried chicken pieces to the curry sauce and simmer for an additional 5 minutes to allow the chicken to absorb the flavors.
• STEP 7.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Cooking Tips

• For extra crispy chicken, you can double fry the chicken pieces. After the first fry, let them cool for a few minutes, then fry them again until they turn golden brown and crispy.
• Adjust the spice level according to your preference. You can add more or less chili powder depending on how spicy you like your curry.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the curry sauce and simmer until it thickens.

Storage and Serving

• Leftover fried chicken in curry sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through.
• Serve the fried chicken in curry sauce with steamed rice or naan bread for a complete meal.