Indian Spices & Fried Chicken Recipe

Hi all! I hope that you had a great weekend. I have been working super hard, so I spent the weekend being super lazy around the house and potting about around the kitchen. I tried making new recipes, some of which were total failures. I did have one that I really liked, and I thought I’d share it with you. It’s Indian Fried Chicken, and I served it over a spring mix salad with balsamic vinaigrette – the kind you buy pre-mixed and prewashed in the grocery store. Sometimes I get too lazy to make my own salad.

Ingredients

4 boneless, skinless chicken breasts
4 cups of flour (I prefer whole wheat flour)
A Curry Spice Mix (You can find one at any grocery store)
Olive or Vegetable Oil for cooking
3 Cloves Garlic, Minced

Preparation

Mix the flour and the curry mix in a large bowl. (If you want to be more serious about this, get a mix of Indian Spices from Smarter). Because you are making a large amount here, you are going to want to use about a third of the bottle. Mix the two together well. Then dice the chicken breasts, and roll them around in the spice and flour mixture. Bring vegetable or olive oil to medium to medium high heat in a large skillet or nonstick pan. When the oil is hot, (be careful so it doesn’t splatter on you!) add the garlic. Stir that around for half a minute, and then add the diced chicken breasts. Stir occasionally, and top your salad with it when you are done.

You will want to pay attention to which salad dressing you are using – I used balsamic vinaigrette, which I think goes much better with spicy chicken than a ranch dressing would, but of course that’s up to you. You could also serve this dish on a bed of basmati rice.

Total Prep Time: 25 minutes: 5 prep, 20 cooking

Serves between six and eight people.

A note about the spices: I think you can be pretty ad hoc about this. I was. I added a great curry mix that I got at a local grocery store, and then I liberally added paprika, with a dash or two of cayenne pepper. My overall aim for this dish was to make an unusually flavored salad, so I wanted the chicken to pack some heat. I also added a tablespoon of sweet chili sauce and some Sriracha Hot Sauce (if you have never tried it before, get some immediately and apply it liberally to any Asian food you want to make spicier. Your life will never be the same.)

Anyway, I hope you like this dish. It’s pretty fast and simple, and it’s very versatile for improvisation. If you want to cool down after the meal, make yourself one of my awesome smoothies. The spicy salad and the sweetness of the smoothie will go really well together, I promise. Happy cooking and eating!

Image Source: flickr.com/photos/jo-h/4406279816

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