Indian Fried Chicken

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3/4 cup plain 2% Greek yogurt
  • 1 clove garlic, grated
  • 2 1/2 teaspoons curry powder
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 8 small skinless, boneless chicken thighs (about 2 pounds)
  • 4 small sweet potatoes (5 to 6 ounces each)
  • 5 cups crispy rice cereal
  • Peanut or vegetable oil, for frying
  • 1/2 cup ketchup
  • 1 tablespoon steak sauce
  • 2 tablespoons chopped fresh cilantro, plus more for topping
Directions
  • Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.

  • Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish.

  • Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.

  • Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.

  • Photograph by Ryan Dausch


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