Curry Coconut Chicken Breasts
This recipe guides you through preparing succulent Curry Coconut Chicken Breasts. Boneless, skinless chicken is thinly pounded, seasoned with curry, then coated in a unique crispy crust of flour, egg, and a sweetened coconut-panko blend. Deep-fried to a golden perfection, this dish offers a delightful balance of savory chicken with sweet, spicy, and aromatic notes, making for an easy yet impressive main course.
Equipment
- 1 Large Deep Pan With straight sides, suitable for deep frying
- 1 Deep-Fry Thermometer Essential for accurate oil temperature control
- 1 Meat Mallet For pounding chicken breasts evenly thin
- 3 Plates or Shallow Bowls For setting up the dredging stations
- 1 Tongs For safely handling chicken in hot oil
Ingredients
Main
- 4 boneless skinless chicken breasts, sliced in half horizontally and pounded thin
- 1 generous tablespoon curry powder
- Salt and freshly ground black pepper
- Vegetable oil for frying
- 1/2 cup all-purpose flour
- 3 eggs
- 2 tablespoons milk
- 1/2 teaspoon cayenne pepper
- 1 cup sweetened shredded coconut flakes
- 1 cup panko breadcrumbs
Instructions
- Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
- In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
- Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
- Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.
Notes
1. Achieving a perfect crisp crust relies heavily on maintaining the correct oil temperature. A deep-fry thermometer is crucial; fluctuating temperatures can lead to greasy or burnt chicken. Fry in small batches to prevent the oil temperature from dropping too much. 2. Pounding the chicken uniformly thin ensures even cooking and tender results. 3. Seasoning at each stage—the chicken itself, the flour, and the egg/coconut mixture—builds layers of flavor. Don't skip these small pinches of salt and curry. 4. For an elevated presentation and flavor, consider a squeeze of fresh lime juice over the finished chicken and a sprinkle of chopped cilantro to brighten the dish.