Crunchy Curried Chicken Breasts

Name: Crunchy Curried Chicken Breasts
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, rinsed & patted dry; 1 tablespoon white vinegar or 1 tablespoon wine vinegar; salt and pepper; 1 tablespoon curry powder; 1 cup flour; 1/2 cup water (you may want to add a bit more as you go on); vegetable oil, for the pan (apprx enough oil to have 1/8-inch on the pan); 2 tablespoons lemon juice or 2 tablespoons white vinegar

Submitted by Bergy

"This recipe is from the "How to cook Everything" cookbook by Mark Bittman - It is wonderful and I recommend that you try the recipe as is without substituting anything however if you don't like curry substitute other mixed spices more to your personal taste. The chicken is crunchy outside, tasty and moist inside. I served it with rice, green beans & baby carrots. You'll make this one again"

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Ready In:: 23mins
Ingredients:: 8
Serves:: 4

ingredients

1 ¹⁄₂ lbs boneless skinless chicken breasts, rinsed & patted dry
1 tablespoon white vinegar or 1 tablespoon wine vinegar
salt and pepper
1 tablespoon curry powder
1 cup flour
¹⁄₂ cup water (you may want to add a bit more as you go on)
vegetable oil, for the pan (apprx enough oil to have 1/8-inch on the pan)
2 2 tablespoons lemon juice or 2 tablespoons white vinegar

directions

Rub the chicken all over with the vinegar.
Combine salt, pepper& curry powder and rub this mixture into the chicken.
Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
Heat the oil in a skillet and when it is hot add chicken pieces.
Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
Sprinkle with a little juice or vinegar just before serving.

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Reviews

Oh Bergy as soon as I saw this I new it was for us. I made it excactly as stated and it was GREAT. The smell drove us nuts, we loved it..I served with a mango chuntney, rice, green beans and carrots. I will make this again. Thanks Dancer^

Dancer
OMG! I am a new convert to curry recipes, and I have to tell you, I LOVED this, and so did DH. I followed Bergy's suggestion and used the ingredients as listed. The only thing I did differently was, since there are only the two of us and I had leftover spice mix, I added it to the batter before dipping and frying. It was AWESOME - although I do recommend the purchase/use of a BIG splatter screen! I'm still cleaning up, but it was worth it! Thanks, Bergy, for the great post!

Pat Riddle
Very tasty curry flavored chicken. We found the breading a bit heavy for our tastes, almost like chicken skin. I'd enjoy this as written, just skipping the flour batter. The seasonings and lemon juice were terrific.

sugarpea

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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