Ingredients

The following ingredients have 4 Servings
  • 1 14 ounce can coconut milk
  • 1 tablespoon plus 2 teaspoons curry powder (divided)
  • 8 chicken pieces (rinsed and pat dry)
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper
  • 2 cups flour
  • oil for frying

Instruction

  • Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat. Cover and refrigerate for 8 hours or overnight.
  • Place remaining curry powder, salt, black pepper and flour together in a plastic bag.
  • Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.
  • Heat 1 inches of oil in a heavy bottom skillet over medium heat until it reaches 350 degrees.
  • Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20 - 30 minutes or until the chicken is cooked through and the juices run clear.
  • Transfer to a cooling rack to allow excess grease to drip off. Place on a serving platter and serve hot.