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Chicken marinated in coconut curry then fried until crispy and succulent.
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 sit for 15 minutes.
Heat 1 inch of oil in a heavy-bottomed skillet over medium heat until it reaches 350ºF. 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.
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!