Coconut Curry Fried Chicken

By mjohnmeyer

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

Details

Adapted from navywifecook.com

Preparation

Step 1

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 inch 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.

navywifecook.com