Recipe courtesy of Palak Patel

Fried Chicken Curry on a Stick

  • Level: Advanced
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings
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Ingredients

Chicken:

6 boneless, skinless chicken thighs

2 cups buttermilk 

1 large lemon, juiced 

2 cups all-purpose flour 

1 1/2 teaspoons paprika 

1/4 teaspoon cayenne

1/4 teaspoon cinnamon 

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder 

Kosher salt

Sauce:

2 tablespoons oil

2 cloves garlic, minced 

1 teaspoon chopped fresh ginger 

1 Thai bird chile, chopped 

1 large onion, chopped 

1/2 teaspoon turmeric 

Kosher salt and freshly ground black pepper

2 tomatoes, chopped 

1/4 cup coconut milk 

1/2 teaspoon cumin 

1/4 teaspoon sugar 

Pinch cayenne 

Chopped fresh cilantro, for garnish 

Directions

  1. For the chicken: Cut the chicken into bite-size pieces and place in a bowl with the buttermilk and lemon juice. Set aside to marinate.
  2. In another bowl, combine the flour, paprika, cayenne, cinnamon, garlic powder, onion powder and some salt. Mix well to blend. Set aside.
  3. For the sauce: Heat the oil in a pan over low heat. Add the garlic, ginger, chiles, onions, turmeric and some salt and pepper. Saute for 10 minutes.
  4. Puree the chopped tomatoes in a blender. Add the sauteed onion mixture to the tomato puree; blend well.
  5. Return the sauce to the pan and add the coconut milk, cumin, sugar and cayenne; cook for another 15 minutes. Add salt to taste.
  6. Fry the chicken: Fill a Dutch oven with about 2 inches of oil and heat to 375 degrees F on a deep-frying thermometer.
  7. Remove the chicken from the buttermilk, allow the excess to drip off and then dredge in the flour. Shake off the excess flour and thread the chicken onto skewers.
  8. Carefully place the skewers in the hot oil and fry until the chicken is golden brown and cooked through.
  9. Serve the chicken skewers with some sauce and garnish with cilantro.
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