Description
Crispy, golden fried chicken paired with a rich and spicy coconut curry — the ultimate comfort food combo full of bold flavor and texture.
Ingredients
Scale
- 2 pounds chicken thighs or drumsticks, skin-on and bone-in
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- Salt and black pepper to taste
- Oil for frying
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 medium tomatoes, chopped
- 1 can (13.5 oz) coconut milk
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon chili flakes (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate chicken in buttermilk, paprika, garlic powder, salt, and pepper for at least 2 hours or overnight.
- In a bowl, mix flour, cornstarch, and extra seasoning. Dredge the marinated chicken in the flour mixture, shaking off excess.
- Heat oil in a deep skillet to 350°F. Fry chicken in batches for 8–10 minutes per side until golden and fully cooked. Drain on a wire rack.
- In a separate pot, sauté onion in oil until soft. Add garlic and ginger, cook for 1–2 minutes until fragrant.
- Stir in tomatoes, curry powder, turmeric, and chili flakes. Cook for 5 minutes until tomatoes soften.
- Pour in coconut milk, reduce heat, and simmer for 20 minutes until thickened. Season to taste.
- Serve fried chicken with the spicy curry on the side or spooned over. Garnish with chopped cilantro and lime wedges if desired.
Notes
- Double-fry the chicken for an ultra-crispy crust.
- For less spice, omit chili flakes or use mild curry powder.
- Curry can be made a day in advance and reheated.