Fried Curry Chicken Recipe -
  • READY IN 8+ hrs

Fried Curry Chicken

Recipe by  

"Chicken strips are coated in a creamy, spicy yogurt sauce, dipped in bread crumbs, and fried in butter. Set aside some of the yogurt mixture to use as a delicious dipping sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    8 hrs 30 mins


  1. In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
  2. In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
  3. Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2005

I made this for my wife this evening. It was absolutely delicious. I am a guy that works from home, so i find pleasure in cooking for my wife when she gets home from work. This recipe is top notch and i recomend it to anybody that is a curry fan. I added 1 1/2 table spoons of curry as i love the spice so it was awsome

Most Helpful Critical Review
Feb 01, 2006

This chicken was alright...not great, but not terrible. My husband and I also did not care for the dipping sauce, so it can definitely be cut down by 1/2! I wasnt all that excited about the lemon flavour. Some additions I added were: a LOT of extra curry powder, some black pepper and some paprika, but it still didn't have the kick that I was looking for. although husband said he enjoyed it...

May 13, 2005

This was so good. I wish it was hotter. We added about 10 times the amount of curry seasoning rather than the amount the recipe called for. I will definently be making this again. One good thing is you can play with the spices to get the flavor you want. We put the leftovers in our salads for lunch the next day and had spicey ceaser salads. Mmmmmm... Thanks Oberpriller!

Nov 24, 2004

These chicken strips were so delicious and tender! I am giving 4 stars because we didn't enjoy the yogurt sauce for dipping so much (so next time I'll cut that part in half, at least). But the chicken was great! I used whole-wheat flour because I was running out of white. Also fried in canola oil. I will be making these again!

Mar 10, 2007

This was really good and kids loved it too! I had no yoghurt so used mayonaisse instead and it worked fine - the chicken was really moist.

Aug 23, 2006

I really like the flavor that the marinade gives this chicken, but I don't think the breading goes very well. Next time, I might try to sautee or bake the chicken- it definitely deserves a second chance!

Oct 04, 2005

This dish turned out great! I put the chicken over saffron rice and peas with the sauce drizzled. My hubbie loved it!

Feb 06, 2012

Easy to make, the marinade/sauce was good, but I had trouble with the breading being too dry. Will probably try this again, it has potential. Try 2, fried it, awesome.


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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