Noooobody wanted to try this with me. Everyone I asked said the mixture of coconut and curry sounded positively ghastly (ok well, they didn't quite say it that way, but there was a lot of exaggerated gagging going on).
And ya know what? THEIR LOSS!! This was awesome. AWESOME! Such a good recipe! Heath ate it since he was at work all day and was starving when he got home, so I think he would have eaten a fried shoe at that point, but even he really liked it...and he's the Fried Chicken King in this house!
If you're at all worried about this having an overpowering curry flavor, don't. It's very subtle. I highly recommend marinating the chicken in the coconut milk/curry mixture all night, so it'll be super moist and flavorful when you cook it.
I love Life's Ambrosia and definitely recommend heading over there to check out some of her posts. I've yet to be disappointed by anything I've tried of hers.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
'Coconut Curry Fried Chicken'
Source: Life's Ambrosia
Ingredients
1 can coconut milk (14 oz)
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
Directions
1. Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a large zip-lock bag. Place chicken in the bag and toss to coat. Place bag in a large bowl (to keep it from rolling around) and refrigerate for 8 hours or (preferably) overnight.
2. When ready to cook, place remaining curry powder, salt, black pepper and flour together in a new large plastic zip-lock bag.
3. Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.
4. Heat 1 inche of oil in a large heavy 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.
5. 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.
Sounds pretty great to me! I will definitely try a gluten-free version of this. I love these flavors.
ReplyDeleteThis sounds seriously fabulous to me!
ReplyDeleteIt's fried chicken, how can it NOT be good?! :-) This recipe sounds so intriguing and I think it sounds yummy! I so want to try this!
ReplyDeleteThat looks crispy and delicious, not to mention the pretty photos. If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon! http://www.yumgoggle.com/gallery/
ReplyDeleteThanks so much, heading over there now!
ReplyDeleteThis looks awesome - love the idea of curry flavored fried chicken, a great idea! And who doesn't think coconut and curry go together, isn't that a normal combo??
ReplyDeleteI'd never tried this combo before but was all for it. The rest of my family? Not so much. I love it though. They don't know what they missed!
ReplyDelete