Chicken Curry
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup milk
- 1 egg
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon cracked pepper
- 1 1⁄2 - 2 lbs boneless skinless chicken thighs
- 1⁄3 cup canola oil
- 2 tablespoons curry powder
- 1⁄2 teaspoon garam masala
- 1 onion, sliced
- 1 teaspoon soy sauce
- 3 cups chicken broth (I use Better Than Bouillon)
- 2 cups cooked rice
directions
- Preheat oven to 300°F.
- In a dutch oven or oven proof pan, heat canola oil over medium heat.
- Whisk egg and milk together in a bowl.
- Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.
- Dip chicken in egg wash. Place in flour bag and shake to coat. Shake to remove any excess.
- Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. (Note: Don’t over crowd the pan, you can fry the chicken in batches if you need to.).
- Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
- While you are waiting for the curry to boil, slice your chicken pieces (Note: Since the chicken will not be cooked all the way through at this point it is important to slice it on a separate cutting board so you don’t cross contaminate with the rest of your dinner. If you don’t feel like cutting it, no worries, it is just fine whole as well.).
- Once the curry starts to boil, add the onion and chicken.
- Transfer to the oven and cook uncovered for 1 hour, stirring occasionally. Remove from oven. Spoon over rice and serve.
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