Spicy Curry Fried Chicken

Ingredients (serves 4):

• Chicken:
  • 1.5 kg chicken pieces (thighs, drumsticks, or wings)
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp curry powder
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice)
  • Vegetable oil, for frying
• Curry Sauce:
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp curry powder
  • 1 tbsp chili powder (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 can (400g) diced tomatoes
  • 1 cup coconut milk
  • 1 cup chicken broth
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Method:

Prepare the Chicken:

1. In a large bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, curry powder, and baking powder. Mix well.
2. In another bowl, whisk together the beaten egg and buttermilk.
3. Dip each chicken piece into the buttermilk mixture, then coat it generously with the flour mixture. Press the flour onto the chicken to ensure it adheres well.
4. Place the coated chicken pieces on a baking sheet and refrigerate for at least 30 minutes to help the coating adhere better.

Fry the Chicken:

1. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
2. Fry the chicken pieces in batches for 10-12 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
3. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Prepare the Curry Sauce:

1. In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and ginger and cook for another 1 minute, stirring constantly.
3. Stir in the curry powder, chili powder, ground cumin, ground coriander, turmeric, and garam masala. Cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes (with juice), coconut milk, and chicken broth. Stir well to combine and bring to a simmer.
5. Let the sauce simmer for about 10-15 minutes until it thickens slightly. Season with salt to taste.

Combine and Serve:

1. Add the fried chicken pieces to the skillet with the curry sauce. Toss gently to coat the chicken evenly with the sauce.
2. Let the chicken simmer in the sauce for another 5 minutes to absorb the flavors.
3. Transfer the spicy curry fried chicken to a serving platter. Garnish with chopped fresh cilantro.
4. Serve hot with steamed rice, naan bread, or your favorite side dish.

Chef's Notes:

• Spice Level: Adjust the amount of chili powder and cayenne pepper according to your spice tolerance. You can also add more or less curry powder to suit your taste.
• Marinating: For extra flavor, you can marinate the chicken in the buttermilk mixture for up to 2 hours before coating and frying.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to restore the chicken's crispiness.
• A Balanced Dish: This spicy curry fried chicken combines the crispy texture of fried chicken with the rich, aromatic flavors of curry sauce. It's a perfect dish for those who love bold and spicy flavors!