Crunchy Curried Chicken Breasts

Crunchy Curried Chicken Breasts

Serves 4


4 boneless, skinless chicken cutlets (2 breasts), 1 to 1 1/2 pounds, rinsed & patted dry with paper towels
1 tbsp white or wine vinegar
Salt to taste
1/2 tsp freshly ground black pepper
1 tbsp curry powder
1 cup AP flour
1/2 cup warm water, plus more as needed
Peanut or vegetable oil as needed
Freshly squeezed lime juice or rice vinegar


1. Rub the chicken all over with the vinegar. Combine the salt, pepper, & curry powder & run this mixture into the chicken. In another bowl, mix the flour gradually with warm water, adding more water as necessary to make a paste the thickness of yogurt.

2. Heat a large cast-iron skillet, over medium-high heat for 2 or 3 minutes. Add enough oil to the pan to reach a depth of about 1/8 of an inch. When the oil is hot (a pinch of flour will sizzle), dip each cutlet into the batter & place it in the skillet. Raise the heat to high & cook, regulating the heat if necessary so that there is a good constant sizzle, but no burning. After 2 minutes, rotate the pieces (do not flip), so that the outside edges are moved toward the center & vice versa.

3. After 4 minutes, turn the pieces over. Cook until golden & crisp on each side, about 8 minutes total. Sprinkle with a little lime juice or vinegar & serve immediately.

Kim's Notes:

John's new past-time is flipping through How To Cook Everything & finding meals he wants to make. This was one such meal. The chicken was really flavorful & a little similar to the flavor of the chicken with Indian spices that we made a month or so ago, also from this book.

We both really enjoyed this meal. The crisp on the chicken was perfect & the flavor was so good! We served it over jasmine rice, with a carrot/cucumber salad on the side. We both agreed it would have been better with some kind of Indian creamy/curry side dish (suggestions welcome). But really good chicken. And easy! We'll definitely make this again.

Thanks, Mark Bittman!

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