Curry Fried Chicken with Roasted Sweet Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 211 milligrams
- Sodium
- 1204 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 5 grams
- Protein
- 48 grams
- Sugar
- 34 grams
- Total: 40 min
- Active: 40 min
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.