Curry Fried Chicken
Wanted to add something new to a regular batch of fried chicken. It is now a new fam fave. They have already ask me to make it again with wings next time. ☺️
Ingredients:
3 pounds chicken quarters, skin on, bone-in, and separated (3 chicken quarters)
1/4 cups white distilled vinegar or juice of 1 lemon or lime.
4 cups cool tap water ( you'll need enough water to cover the chicken)
2 tablespoons Jamaican curry powder
1 tablespoon turmeric powder
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon smoked paprika (or regular)
1 tablespoon all-purpose seasoning
8 whole pimento berries (allspice), crushed
4 teaspoons fresh thyme leaves, (approximately 10-12 sprigs) or 1 1/2 teaspoons of dried thyme leaves.
2 whole dry bay leaves, crushed
2 tablespoons green seasoning
2 tablespoons jerk seasoning (or to taste)
2 tablespoons extra virgin olive oil (or your choice of vegetable oil)
2 cups unsweetened coconut milk
4 cups vegetable oil (or any neutral vegetable oil with a high smoke point. DO NOT use extra virgin olive oil)
Dredging Flour
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon all-purpose seasoning
1 tablespoon smoked paprika (or regular paprika)
1 teaspoon pink Himalayan salt (or to taste)
1 teaspoon freshly cracked black pepper
1 tablespoon Jamaican curry powder
1/2 tablespoon ground turmeric
Instructions:
First things first, we need to prep the chicken by trimming off any excess fat and feathers. Then, using a sharp knife, separate the chicken quarters at the joints and add them to a large bowl.
Next, we're going to give the chicken a quick rinse in a mixture of vinegar and water. Let it sit for a minute, then drain and rinse it a couple more times with fresh water to get rid of that vinegar smell. Pat the chicken dry with a clean paper towel and set it aside.
Now it's time to add all the delicious flavors! In the bowl with the chicken, mix in curry, turmeric, onion powder, garlic powder, smoked paprika, all-purpose chicken seasoning, pimento berries, thyme leaves, bay leaves, green seasoning, jerk sauce, and a drizzle of virgin olive oil. Make sure to massage the ingredients all over the chicken, including under the skin.
Pour coconut milk over the chicken, cover the bowl with an airtight lid, and let it marinate in the refrigerator overnight or for at least 4 hours. Don't forget to give the coconut milk a good shake before opening it!
When you're ready to cook, take the chicken out of the refrigerator and let it sit at room temperature for 30-45 minutes. Heat up some vegetable oil in a deep fryer to 350°F, or use a stovetop if you prefer.
In a separate bowl, mix together flour, cornstarch, all-purpose seasoning, smoked paprika, salt, black pepper, curry powder and ground turmeric to create a seasoned flour mixture.
Remove a piece of chicken from the marinade, shake off the excess liquid, and coat it in the flour mixture. Make sure it's fully coated, then lightly shake off any excess flour. Repeat this process with all the chicken pieces and place them on a tray.
For that extra crunch, we're going to double-dredge! Repeat the coating process one more time for each piece of chicken and set them aside for 5 minutes to allow the coating to stick.
Once the oil is ready, carefully place the chicken in the fryer and cook in batches for 12 minutes, or until the chicken is golden brown and has an internal temperature of 165°F.
Remove the chicken from the oil and place it on a wire rack with a paper towel-lined tray to cool. Don't put it in a bowl or it will soften the crust and make it less crispy.
Once the oil has cooled, strain it and save it for later use.
Serve the chicken at room temperature or slightly warm with your favorite side dish and enjoy!
#friedchicken #fallfood #spicy #chicken #recipes #curry #jamaican #flavors #lemon8challenge
Hey foodies! Since my Curry Fried Chicken became such a hit, I wanted to share a few more tips and why I think it's become the go-to dish in my kitchen. You know, sometimes it's the little things that make all the difference, especially when you're aiming for that authentic Jamaican flavor and a truly golden-brown, crispy finish. First off, let's talk about the marinade. The magic truly happens overnight! Using Jamaican curry powder, pimento berries, fresh thyme, and that incredible green seasoning really infuses the chicken with a depth that regular fried chicken just can't match. I often crush my pimento berries a bit more to release their aromatic punch, and don't skimp on massaging those seasonings under the skin – that's where so much flavor hides! The coconut milk not only tenderizes but also adds a subtle sweetness and richness that balances the spices beautifully. I’ve found that letting it marinate for the full overnight period, or even up to 24 hours, makes it unbelievably tender and juicy on the inside, while still getting that perfect crunch on the outside. Speaking of crunch, the double-dredging technique is non-negotiable for that crispy coating we all crave. After the first coat, I let the chicken rest for a few minutes before the second dredge. This slight pause allows the moisture from the chicken to absorb into the first layer of flour, creating a stickier surface for the second coat, which then fries up into an amazingly crunchy crust. And don't forget the seasoned flour mix – adding extra curry powder, paprika, and salt to the dredging flour ensures every bite is packed with consistent flavor, not just a bland coating. Keeping your oil at a consistent 350°F is also key; too low and it’s greasy, too high and it burns before cooking through. Now, for serving! While this fried chicken is fantastic on its own, it truly shines when paired with classic Caribbean sides. My absolute favorite is serving it alongside a generous helping of fluffy *rice and peas*. The creamy, savory rice with a hint of coconut milk and thyme perfectly complements the spicy, savory chicken. I also love to add some freshly fried plantains – their sweet caramelization is a delightful contrast. And for a fresh touch, a simple green salad or some steamed callaloo (if I can find it!) rounds out the meal perfectly. A squeeze of fresh lime wedges and a sprinkle of chopped cilantro or parsley not only adds a burst of freshness but also makes the plate look as vibrant and appetizing as it tastes, just like those gorgeous close-up shots! And if you're like my family, who's already asking for curry wings next, don't worry, this recipe adapts beautifully! For wings, I usually marinate them the same way, but I adjust the frying time. Depending on the size, wings typically need about 8-10 minutes of frying time to get them wonderfully crispy and cooked through. Just keep an eye on that internal temperature – 165°F is always the goal. This recipe is so versatile, you can even try it with boneless thighs or drumsticks, adjusting cook times accordingly. It’s truly a recipe that keeps on giving, and I hope you enjoy making it as much as I do!
Omg I’m definitely trying this .