Healthy Curry Fried Chicken

Growing up, I thought curry only came from a jar at the grocery store. That’s how my mom always made it – open, pour, simmer. When I first tried making curry from scratch, it was a complete disaster. The spices were all wrong, and the sauce was way too thin.

But here’s the thing about curry – once you understand the basics, it opens up a whole new world of possibilities. That’s how this curry fried chicken recipe came to be. It combines the comfort of classic fried chicken with the warm, rich flavors of curry powder. And trust me, it’s way easier than you might think.

What Kind of Chicken Should I Use?

For this curry fried chicken recipe, leg quarters are the star of the show – and for good reason. Leg quarters, which include both the thigh and drumstick, have more fat content than chicken breasts, making them perfect for frying since they stay juicy and flavorful even with high-heat cooking. While the recipe calls for skin-on, bone-in pieces, you could substitute other dark meat cuts like separate thighs or drumsticks if that’s what you have on hand. Just make sure to keep the skin on, as it helps create that amazing crispy exterior when fried. For the best results, try to choose chicken pieces that are similar in size so they’ll cook evenly.

Options for Substitutions

This flavorful curry fried chicken recipe has room for several substitutions while keeping its Caribbean charm:

• Chicken leg quarters: You can use chicken thighs, drumsticks, or wings instead. If you prefer white meat, chicken breast works too, but reduce the cooking time to prevent drying.
• White vinegar/citrus juice: Any acid works for the marinade – try apple cider vinegar, rice vinegar, or even orange juice. Just keep the amount the same.
• Jamaican curry powder: If you can’t find Jamaican curry powder, use regular Indian curry powder plus an extra 1/2 teaspoon of allspice and thyme to get closer to that Caribbean flavor.
• Green seasoning blend: Make your own by blending fresh cilantro, green onions, and parsley, or use a mix of these herbs finely chopped.
• Coconut milk: Regular milk mixed with 1 tablespoon of coconut extract works in a pinch. For dairy-free options, try almond milk with coconut extract.
• Allspice berries: Ground allspice works too – use 1 teaspoon instead of 8 whole berries.
• Cornstarch: You can use all flour instead of the flour-cornstarch mix, but the coating won’t be quite as crispy.

Watch Out for These Mistakes While Frying

The biggest mistake when making curry fried chicken is not letting the marinade do its work – give your chicken at least 4 hours (or ideally overnight) in the fridge to soak up all those amazing curry flavors and spices. The temperature of your frying oil is crucial – too hot and you’ll burn the coating before the chicken cooks through, too cool and you’ll end up with greasy, soggy chicken, so maintain a steady temperature between 350-375°F using a thermometer. Don’t overcrowd your frying pan – adding too many pieces at once will drop the oil temperature dramatically and result in uneven cooking, so fry in small batches and keep the cooked pieces warm in a low-temperature oven. For extra crispy chicken, double-dredge your pieces in the seasoned flour mixture and let them rest on a wire rack for 10-15 minutes before frying to help the coating stick better.

What to Serve With Curry Fried Chicken?

This flavorful curry fried chicken pairs perfectly with coconut rice or traditional Caribbean rice and peas to soak up all those amazing spices. A cool, crisp coleslaw made with fresh cabbage and carrots helps balance out the heat and adds a nice crunch to your plate. For a complete meal, you might want to add some fried plantains on the side – they bring a touch of sweetness that goes really well with the curry seasoning. If you’re looking to add some greens, steamed callaloo or sautéed spinach makes a great veggie side dish that fits right in with these Caribbean flavors.

Storage Instructions

Keep Fresh: Let your curry fried chicken cool completely, then place it in an airtight container lined with paper towels to absorb any excess oil. It’ll stay good in the fridge for up to 3-4 days. The paper towels help keep that crispy coating from getting soggy!

Freeze: If you want to save some for later, let the chicken cool completely and place it in a freezer-safe container or zip-top bag. It’ll keep well for up to 3 months. Pro tip: freeze pieces separately on a baking sheet first, then bag them so they don’t stick together.

Reheat: To get that crispy coating back, pop the chicken in a preheated 350°F oven for about 15-20 minutes. For best results, place it on a wire rack over a baking sheet – this helps the hot air circulate all around. If you’re in a hurry, you can use the microwave, but the coating won’t be as crispy.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	345-360 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5500-6000
• Protein: 300-350 g
• Fat: 400-450 g
• Carbohydrates: 300-350 g

Ingredients

For the chicken wash and marinade:

• 4 cups cold water
• 1 tbsp turmeric powder
• 4 tsp fresh thyme leaves
• 2 tbsp Jamaican curry powder
• 1 tbsp mixed seasoning
• 2 tbsp olive oil
• 2 dried bay leaves (crushed before adding)
• 3 lb bone-in, skin-on chicken leg quarters
• 1/4 cup white vinegar (distilled white vinegar works best for tenderizing)
• 8 allspice berries (crushed for maximum flavor release)
• 2 tsp onion powder
• 2 tbsp jerk seasoning mix (adds authentic Caribbean flavor)
• 2 tsp garlic powder (adds depth of flavor)
• 2 cups unsweetened coconut milk
• 2 tbsp green seasoning blend
• 1/2 tsp smoked paprika

For the dredging flour:

• 1 tbsp smoked paprika
• 1 cup cornstarch (for extra crispiness)
• 1 tsp black pepper
• 1/2 tbsp ground turmeric
• 1 tbsp Jamaican curry powder
• 2 cups all-purpose flour
• 1 tbsp mixed seasoning
• 1 tsp Himalayan salt

For frying:

• 4 cups high smoke point oil (like grapeseed or avocado oil)

Step 1: Prepare and Marinate the Chicken

Start by trimming off any excess fat and feathers from the chicken quarters.

Using a sharp knife, separate the chicken quarters at the joints and place them in a large bowl.

Prepare a mixture of vinegar and water to give the chicken a quick rinse.

Let the chicken sit in the mixture for a minute, drain, and rinse it a couple more times with fresh water to remove the vinegar smell.

Pat the chicken dry with a clean paper towel and set aside.

In the bowl with the chicken, add 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.

Massage these ingredients into the chicken, making sure to get 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.

Shake the coconut milk before opening for best results.

Step 2: Bring Chicken to Room Temperature and Preheat Oil

When ready to cook, remove the chicken from 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 heavy-bottomed pot on the stovetop.

For stovetop frying, ensure the pot is not filled more than halfway with oil and use a thermometer to maintain the temperature.

Step 3: Prepare the Seasoned Flour Mixture

In a separate bowl, combine flour, cornstarch, all-purpose seasoning, smoked paprika, salt, black pepper, curry powder, and ground turmeric.

This seasoned flour mixture will be used to coat the chicken, ensuring a flavorful and crispy crust.

Step 4: Coat and Double-Dredge the Chicken

Remove a piece of chicken from the marinade, shake off the excess liquid, and coat it in the seasoned flour mixture.

Ensure each piece is fully coated, then lightly shake off any excess flour.

Place them on a tray.

For an extra crunch, double-dredge by repeating the coating process one more time for each piece of chicken and set them aside for 5 minutes to allow the coating to stick.

Step 5: Fry the Chicken

Carefully place the chicken into the hot oil and cook in batches, frying each side for around 10-12 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.

For additional flavor, consider adding whole scotch bonnet peppers, garlic cloves, thyme, scallions, or onion to the hot oil before frying the chicken (optional).

Step 6: Cool and Serve the Chicken

Remove the chicken from the oil and place it on a wire rack over a paper towel-lined tray to cool, ensuring it maintains a crispy crust.

Serve the chicken either hot or at room temperature with your favorite side dish.

Once the oil has cooled, strain it and save it for future use.

Enjoy your flavorful and crispy fried chicken!

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